Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, bajra khichdi. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Bajra Khichdi is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Bajra Khichdi is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook bajra khichdi using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Bajra Khichdi:
- Take 500 gms Bajra
- Make ready 100gm Chana dal boiled
- Get to taste Namak
- Take 3 tbsp Ghee
- Take Water as required
Instructions to make Bajra Khichdi:
- Wipe the bajra and dal seperately with a wet cloth. Sprinkle a little water on the bajra and let it stand covered for 3-4 hours.
- Grind the bajra in parts in a dry grinding jar - Zap for just 3-4 seconds. Remove in a Chaaj or a big thali. Toss to remove as much husk as possible. Repeat this process 2 times at least. The end result should be a coarse powdery bajra.
- Heat about 3 litres water in a large heavy bottomed pot or a heavy bottomed cooker.
- As the water come to a boil add the bajra and dal a little at a time and keep stirring so that there are no lumps. If there are lumps don't panic thank God today we have hand blenders. Whisk it with a hand blender.
- Add 1 tbsp ghee and salt keep stirring.
- When this slurry starts boiling cover with a lid and lower the flame open after every 5-7 minutes and stir very well. As it thickens pour some water on the lid and let it cook on the lowest flame. Stir vigorously from time to time scraping the khichdi from the bottom. The finished khichdi is like a very thick and heavy batter. Soft to the touch.
- The whole cooking process takes about 1 1/2 to 2 hours besides the preparation time. Add a little ghee mix and cover. Let it rest for 15-20 mins.
- Serve hot with a dollop of ghee or white butter.
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