Bajra moth khichadi

Rasoikaswaad By Hitesh Pandey
Rasoikaswaad By Hitesh Pandey

Rasoikaswaad By Hitesh Pandey


  1. 2 bowl bajra coarsely grounded
  2. 1 bowl moth whole
  3. 8 glass water
  4. to taste Salt
  5. For tempering
  6. 2 tbsp ghee
  7. 1 tsp cumin seeds
  8. 3 chopped onions
  9. 2 chopped tomatoes
  10. 1 tsp ginger garlic paste
  11. 2 green chilli chopped
  12. 1 tsp red chilli powder


  1. Pressure cook moth and bajra for 20 minutes by adding salt and cinnamon powder.

  2. After it’s boiled and cooked, we will prepare tempering.

  3. Take ghee in a pan. Add ginger garlic paste.. sauté it for 2 minutes.

  4. Now add chopped onions and then sauté it for 2-3 minutes till translucent

  5. Now add chopped tomatoes till it turns little mushy, soft.

  6. Pour this tempering over the cooked khichadi and serve hot by garnish with coriander leaves and onion slices..

  7. Enjoy endlessly with curd..

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Anu Kamra

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