Bajra Khichdi will get rid of these problems, know its complete recipe

A zesty pearl millet porridge or bajra khichdi is a colder time of year solace food from the Indian territory of Rajasthan. It is filling and nutritious, and you can figure out how to make it here!

At the point when we are wiped out, our mothers encourage us to eat khichdi because it is considered a nutritious food. In any case, nobody needs to eat khichdi except if they are wiped out. Indeed, because the vast majority might think that it is exhausting or boring. Imagine a scenario in which we transform your dull khichdi into a tasty and nutritious dinner that you can appreciate whenever. Assuming you are interested to know currently, let us acquaint you with bajra khichdi or millet porridge.

Bajra khichdi is a customary north Rajasthan dish that isn’t only one of the least difficult things to make yet additionally the best you can eat.

Bajra isn’t only well known for being utilized to set up a khichdi however individuals likewise appreciate bajre ki roti, bajra methi ki puri, major mathri, bajra thepla, and some more. However, the one bajra dish that you can and ought to partake in this colder time of year is bajre ki khichdi.

All in all, how is bajra khichdi great for your well-being?

Deepti Khatuja, Head Clinical Nutritionist, Fortis Commemoration Exploration Foundation, Gurugram, tells HealthShots that “Bajra khichdi made is wealthy in different supplements like phosphorus, potassium, magnesium, and fiber, and so forth which might lessen degenerative sicknesses like pulse and diabetes and weight. As Bajra Khichdi likewise contains a lot of iron, it is likewise significant for frail patients as iron is thought of as perhaps of the main part that forestalls and controls pallor.”

Iron additionally further develops memory and mental capacities. The fiber in Bajra khichdi is useful in supporting the stomach-related cycle and it alleviates clogging issues and weight reduction without causing shortcomings.

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She adds, “Bajra has numerous cancer prevention agent properties as it contains flavonoids, lignin, and phytonutrients. This assists us with battling against contamination, the counter-maturing process, and restores our skin. It likewise advances great eye well-being. Bajra khichdi can be extremely useful for constant asthma patients since it contains magnesium and omega 3 unsaturated fats that have mitigating properties.” Likewise, it is a decent wellspring of phosphorus which is significant for bone development and improvement.”

Since it has become so undeniably obvious that bajra khichdi is a storage facility of supplements, we should acquaint you with a yummy recipe for it.

Here is a recipe for bajra khichdi:


  • ½ cup millet bajra/pearl
  • =
  • ¼ cup moong dal
  • 1 medium cleaved onion
  • 1 medium-cleaved carrot
  • 6-7 cleaved beans
  • ¼ cup green peas
  • 2 tsp ginger garlic glue
  • 1 tsp red stew powder
  • 1 red dry stew
  • ¼ tsp turmeric
  • 1 tsp cumin seeds
  • 2 tbsp cleaved coriander leaves
  • Salt to taste
  • 1 tbsp ghee


  • Drench the millets and moong dal independently for 60 minutes.
  • Heat 2 tsp oil in a tension cooker, add the cumin seeds, and when the seeds splutter, add ginger garlic glue following 1-2 minutes, add the onions and cook till they are daintily seared.
  • Then, add carrots, beans, peas, and whatever other vegetables you might want to utilize. Cook for 2~3 minutes.
  • Note: They don’t need to be cooked the whole way through, they will cook alongside the millet and moong dal.
  • Channel the millet and moong dal; add them to the veggie blend and cook briefly.
  • Add the turmeric, bean stew powder, and salt. Blend well and add 3 cups of water. Pressure cook on medium-low fire for somewhere around 5-6 whistles.
  • Allow the strain to deliver normally. Open the cover and on the off chance that you see that there is water in the cooker, stew until the water is all retained.
  • There you go, your bajra ki khichdi is prepared! Serve it hot and add ghee. Appreciate bajra khichdi with yogurt, pickle, papad, or any side dish you like.

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