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Vrat Ki Sama Chawal Khichdi Recipe | Vrat Ki Khichdi
Using millet and potatoes to make a savory porridge, Samvat rice khichdi is a traditional dish of the Hindu festival. Cooking khichdi with sama ke chawal, also known as barnyard millet, is simple, easy, and healthy.
There is nothing more simple, healthy, and delicious than samvat rice khichdi. Sama ke chawal or barnyard millet is combined with potatoes to make it. This porridge does not contain any masala as I wanted to keep it simple and nutritious. Additionally, I seasoned the porridge with salt at the time of serving and added some ghee for additional flavor.
It is a very healthy food that is often consumed during fasting. They can be used for a wide range of recipes.
Barnyard millet or sama ke chawal has a wonderful texture and adds great flavor to this khichdi. You can also use leftover rice if you want instead of preparing it from scratch and that will save a lot of your time as well. I have
The consistency of this khichdi is similar to porridge. Add less water if you want a separate grain consistency. The ingredients in this khichdi are usually kept simple, but if you want you can add roasted crushed peanuts or fried cashews.
Vrat Ki Sama Chawal Khichdi Recipe | Vrat Ki Khichdi
Using millet and potatoes to make a savory porridge, Samvat rice khichdi is a traditional dish of the Hindu festival.
Prep Time: 1 hr
Cook Time: 35 mins
Total Time: 1 hr 35 mins
Cuisine: North Indian
Course: Main Course
Yield: 3-4 servings
Author: Ranjeeta Nath Ghai
Ingredients
- 1 cup sama ke chawal (samvat rice or barnyard millet) [BUY ONLINE]
- ½ cup cubed potatoes
- 1 tsp cumin seeds (jeera) [BUY ONLINE]
- ½ tsp black pepper (kuti hui kalimirch) – crushed in a mortar-pestle [BUY ONLINE]
- 1 to 1.5 tsp ginger-green chili paste or ½ inch ginger and 1green chilies- crushed in a mortar-pestle
- 3 cups water
- 2 tbsp Ghee or peanut oil (moonghphali ka tel) [BUY ONLINE]
- 2 tsp chopped coriander leaves (dhania patta)
- rock salt as required [BUY ONLINE]
Cooking Instructions
- Soak the chawal in a bowl for an hour. Drain and then keep aside.
- Heat 2 tablespoons of ghee or peanut oil in a thick bottomed pan. Add 1 teaspoon cumin seeds.
- Cumin seeds should be fried until they change color.
- Add 1 to ½ tbsp ginger-green chili paste and 1/2 tbsp crushed black pepper. Sauté until the raw aroma of the green chilies and ginger is gone.
- Then add ½ cup potato cubes. Stir and saute for 2-3 minutes.
- Then add the drained sama chawal. Stir and simmer for a minute.
- Add 3 cups water and stir again. (3 cups water renders the khichdi mushy, which we favor.) If you desire separate grains then simply add 1½ to 2 cups water.
- Stir well and season with rock salt/sendha namak.
- On a low flame, cover the pan with a lid and allow the grains to simmer.
- At intervals, stir and check the contents.
- Upon achieving proper softening and cooking, switch off the flame. You can add about two tablespoons of chopped coriander leaves here.
- Additionally, lemon juice can be added if you prefer. If you are serving the khichdi with vrat ki kadhi which is also sour, you need not add lemon juice.
Samvat rice khichdi can be served with vrat ki kadhi, peanut kadhi or any other curry meant for fasting, drizzled with ghee, and garnished with coriander leaves. You can also eat this sama chawal khichdi with plain yogurt.
Quick Overview
Recipe Name: Vrat Ki Sama Chawal Khichdi Recipe | Vrat Ki Khichdi
Author: Ranjeeta Nath Ghai
Description: Using millet and potatoes to make a savory porridge, Samvat rice khichdi is a traditional dish of the Hindu festival.
Preperation time: 1H
Cook Time: 35M
Total Time: 1H35M
Type: Lunch, Dinner
Recipe Yield: 3-4 servings
Recipe Ingredients: 1 cup sama ke chawal (samvat rice or barnyard millet), ½ cup cubed potatoes, 1 tsp cumin seeds (jeera), ½ tsp black pepper (kuti hui kalimirch) – crushed in a mortar-pestle, 1 to 1.5 tsp ginger-green chili paste or ½ inch ginger and 1green chilies- crushed in a mortar-pestle, 3 cups water, 2 tbsp Ghee or peanut oil (moonghphali ka tel), 2 tsp chopped coriander leaves (dhania patta), rock salt as required
Recipe Instructions: Soak the chawal in a bowl for an hour. Drain and then keep aside. Heat 2 tablespoons of ghee or peanut oil in a thick bottomed pan. Add 1 teaspoon cumin seeds. Cumin seeds should be fried until they change color. Add 1 to ½ tbsp ginger-green chili paste and 1/2 tbsp crushed black pepper. Sauté until the raw aroma of the green chilies and ginger is gone. Then add ½ cup potato cubes. Stir and saute for 2-3 minutes. Then add the drained sama chawal. Stir and simmer for a minute. Add 3 cups water and stir again. (3 cups water renders the khichdi mushy, which we favor.) If you desire separate grains then simply add 1½ to 2 cups water. Stir well and season with rock salt/sendha namak. On a low flame, cover the pan with a lid and allow the grains to simmer. At intervals, stir and check the contents. Upon achieving proper softening and cooking, switch off the flame. You can add about two tablespoons of chopped coriander leaves here. Additionally, lemon juice can be added if you prefer. If you are serving the khichdi with vrat ki kadhi which is also sour, you need not add lemon juice.
Recipe Cuisine: Indian, North Indian
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Health Benefits
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Safe to Eat While Fasting
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Ease of Cooking
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Availability of Ingredients
