Bajra Khichu
Rated 5.0 stars by 1 users
Category
Gujarati
Cuisine
Gujarati
Author:
Yash Dani
Comfort in a bowl with a desi twist 💛
A classic warming dish from the heart of Gujarat, Bajra Khichu is a savory porridge made from pearl millet flour. This simple, wholesome, and satisfying dish comes together quickly, making it an ideal choice for a nutritious breakfast, a light lunch, or a comforting snack. The beauty of this rustic dish lies in its simplicity and the earthy flavors of millet, fragrant spices, and fresh herbs. Enjoy it hot, drizzled with your favorite oil and a sprinkle of spice for an extra kick!
Ingredients
- 3 cups Water
- 1 cup Bajra Flour (Pearl Millet Flour)
- 1 teaspoon Salt, or to taste
- ¼ teaspoon Hing (Asafoetida)
- ½ teaspoon Ajwain (Carom Seeds)
- ½ teaspoon Jeera (Cumin Seeds)
- 1-2 Green Chilies, finely chopped
- ½ inch Ginger, finely grated or minced
- 1 teaspoon Sesame Seeds
- 2 tablespoons chopped fresh Cilantro (Coriander Leaves), plus more for garnish
For Serving:
- 2 tablespoons Extra Virgin Olive Oil or Peanut Oil
- Chutney Powder or Red Chili Powder, to taste
- Extra chopped Cilantro
Equipment
- Large, deep sauté pot or a heavy-bottomed pan
- Whisk or Spatula
Directions
Boil the Spiced Water
In a large, deep sauté pot, combine the 3 cups of water, salt, hing, ajwain, jeera, green chilies, ginger, sesame seeds, and 2 tablespoons of chopped cilantro. Set the pot over medium heat and bring the mixture to a rolling boil.
Add the Bajra Flour:
Once the water is boiling, reduce the heat to low. Gradually add the 1 cup of bajra flour to the pot, a little at a time, while continuously stirring with a whisk or spatula. It's crucial not to add all the flour at once to prevent lumps from forming.
Create a Smooth Mixture
Continue to stir vigorously, breaking down any lumps with the back of your spatula, until the flour is well incorporated and the mixture is smooth.
First Cook
Once smooth, cover the pot and let the khichu cook on low heat for 5 minutes. This initial steaming step will allow the flour to absorb the water and start cooking.
Check and Mix:
After 5 minutes, uncover the pot and give the mixture a quick but thorough mix. You will notice that the khichu has thickened considerably and is less watery.
Second Cook for a Perfect Finish
Cover the pot again and continue to cook on low heat for another 5 minutes. This second steaming ensures that the bajra flour is completely cooked through and loses its raw taste.
Fluff and Serve:
Uncover the pot and gently fluff the prepared khichu with a spatula. It should be soft, steamy, and aromatic.
Plating
Immediately transfer the hot khichu to serving plates. Create a small well in the center and pour over the extra virgin olive oil. Garnish with a sprinkle of chutney powder and fresh cilantro. Serve hot and enjoy this comforting dish.