Mixed Millet Khichdi Recipe
Mixed Millet Khichdi is a hearty meal comprising multiple kinds of millets cooked together. This recipe uses foxtail millet and kodo millet in equal measure. Millets are considered very healthy and therefore used commonly to replace some of the more common grains we consume like wheat and rice. They are loaded with nutrients like copper, manganese, phosphorous and magnesium too. It helps that they are versatile, quick to prepare and very comforting when combined with a handful of ingredients. They can be easily added to salads, pilafs, soups, bakes like cookies and so much more. This Mixed Millet Khichdi is delicious and can be even more comforting when combined this with kadhi or mango rasam for a perfect monsoon meal.
Did you know: Considered some of the most digestible grains available, and for its non-allergic properties, millets are an excellent replacement for those trying to reduce rice and wheat in their diets. You can safely consume millets as a main portion of your meal knowing that you will get adequate quantities of magnesium, which is present in abundant quantities, protecting against high blood pressure, high cholesterol and heart disease. Aside form this millets are also excellent grains to maintain good gut health as they keep the colon hydrated, free form constipation and provide good probiotic microflora for gut microbes.
If you like this recipe, here are more millet recipes to try
- 1-1/2 cup Mixed millets , (mix of foxtail and kodo millet in equal parts
- 1 Badi (wadi) , crushed
- 1 Onion , finely chopped
- 2 Tomatoes , chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Red chilli powder
- 1 teaspoon Ghee
- Salt , to taste
How to make Mixed Millet Khichdi Recipe
To begin making the Mixed Millet Khichdi, first measure out one cup of mixed millets, wash it thoroughly and leave it in a colander or fine-meshed sieve to drain.
In a pressure cooker, the warm the ghee in a pressure cooker on medium heat. To it, add the asafoetida and cumin seeds and allow it to crackle for a few seconds.
Once the cumin seeds crackle, add in the chopped onions and saute until they have softened and turned translucent.
Once the onions have softened, add in the chopped tomatoes and cook them until soft.
At this stage, add the salt, chilli powder, turmeric powder, kasuri methi and crushed vadi. Continue to saute for another 2-3 minutes till the masalas get well combined.
Finally, add in the washed and drained millets to the cooker, saute for a minute. Add 5 cups of water, cover the pressure cooker and cook until you hear 2 to 3 whistles. After 2 to 3 whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally. Once the pressure releases, open the cooker and give the Mixed Millet Khichdi a good stir. Check the salt and adjust to suit your taste.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.