Foxtail Millet Khichdi Recipe with Batata Aloo Nu Shaak

In association with NutriFoods India The recipes in this section are created by Archana to increase awareness on NutriFoods in association with the Small Farmers Agri-Business Consortium (SFAC). The most important of the NutriFoods are Ragi, Jowar, Bajra, Barley and Corn. The SFAC has a vision of promoting Agri-Business by encouraging institutional and private sector investments and linkages to ensure the empowerment of all farmers in the country. The SFAC has also a mission to link small farmers to technology as well as to the markets in association with private, corporate or cooperative sector and if necessary, by providing backward and forward linkages.
Archana Doshi
Foxtail Millet Khichdi Recipe with Batata Aloo Nu Shaak
936 ratings.

The Foxtail Millet Khichdi Recipe is a wholesome twist to a traditional Khichdi. Khichdi is a mish mash of millets or rice, lentils and vegetables served along with Kadhi and a Batata Nu Shaak in a traditional Gujarati home. You can also additionally add vegetables in the Khichdi to make it more nutritious. Serve the Foxtail Millet Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner.

Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M


4 Servings


  • 1/2 cup Foxtail Millet
  • 1/2 cup Yellow Moong Dal (Split)
  • 1 inch Ginger , grated
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 inch Cinnamon Stick (Dalchini)
  • Ingredients for the seasoning
  • 1 tablespoon Ghee
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Whole Black Peppercorns , coarsely pounded
  • 1 teaspoon Cumin seeds (Jeera)

How to make Foxtail Millet Khichdi Recipe with Batata Aloo Nu Shaak

  1. Note: The method below will result in a mushy texture of the Khichdi; you can adjust the consistency of the water to be cooked to the texture you like.

  2. To begin making the Foxtail Millet Khichdi Recipe, we will first get all the ingredients ready. Wash the millets and the dal and place it in a pressure cooker.

  3. Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles. Turn off the heat and allow the pressure to release naturally.

  4. Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka.

  5. If you are planning to cook the Foxtail Millet Khichdi in a saucepan , then place the millet and dal in the saucepan, add the water, turmeric powder, ginger, salt and cinnamon and cook until the Khichdi is mushy. Once done, check the salt and adjust to suit your taste.

  6. For the seasoning of the Millet Khichdi, heat ghee a small tadka pan. Add the cumin seeds, crushed peppercorns and asafoetida. Stir for a few seconds and add it to the Foxtail Millet Khichdi.

  7. Serve the Foxtail Millet Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner.