Millet Khichdi Recipe - Foxtail Millet Khichadi

Millet Khichdi recipe with step by step photos in pressure cooker without having to pre soak the millet.

This foxtail millet khichdi is filling, nutritious and also makes a whole some meal in itself.

I have used Foxtail millet to make this khichadi, but you can use any variety of millet or a mix of them.

Foxtail millet is known as “Thinai” in Tamil and “Kangni” in Hindi.

Millet khichdi is so light on the stomach and is perfect for diabetic people to have for breakfast, lunch or dinner.

Khichdi is my go to meal if I have to make something for myself alone.

I love eating millet khichdi with coconut chutney and sambar for breakfast and dinner and it makes a filling lunch when had with onion raita.

If you love millets like I do, you can check out my earlier post on “How to cook millets perfectly in Pressure Cooker” without pre soaking them.

Eat this khichdi hot or warm. As millets are thirsty little fellas, anything you make with them will become dry soon and it will be difficult to swallow.

But of course you can always reheat them either on stove or in a microwave easily.

Millet Khichdi Recipe with stepwise photos:

1. Heat a pan, add foxtail millet and dry roast over low flame for 1 - 2 mins. It should be hot to your touch. Transfer to a bowl.

2. Add moong dal to the pan and dry roast it for 10-20 seconds. Transfer it to the same bowl.

3. Heat a pressure pan with oil. Temper with mustard seeds and asafoetida. When the mustard splutter, add cumin seeds and let it sizzle. Add onions and cook till it turns translucent.

4.Add tomato, ginger and saute for a few seconds. Add chopped vegetables, green chilies, curry leaves, peas and mix well.

5. Add turmeric powder, curry powder, dry roasted foxtail millet, yellow moong dal and give a quick mix.

6. Add water, salt, mix well, close the cooker and cook for 3 whistles over low flame.

7. After the pressure is released, open the cooker and mash gently. Millet khichdi is ready. Serve hot with some ghee drizzled on top with chutney, curd raita or pickle.

I have used oil to make this millet khichdi, but feel free to use ghee or a mix of both oil and ghee.

You can follow the same roasting method while using any other millet variety like kodo millet or little millet or if using a mix of them.

You can also check out other millet recipes like varagu arisi ven pongal, thinai sakkarai pongal, thinai badam peda, millet bliss balls and ragi idiyappam

Millet Khichdi recipe details below:

Millet Khichdi Recipe - Foxtail Millet Khichadi

Radhika

Millet khichdi recipe with step by step photos without pre soaking the millets.

5 from 1 vote

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Breakfast or Dinner

Cuisine Indian

Servings 1

Ingredients

  

• Foxtail Millet or Thinai - 1/4 cup
• Yellow Moong dal - 1/2 tbsp
• Carrots - 2 tbsp diced
• French beans - 2 tbsp chopped
• Peas - 2 tbsp
• Onion - 3 tbsp chopped
• Tomato - 3 tbsp chopped
• Green chili slit - 2
• Ginger - 1/4 inch piece grated
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Turmeric powder - 1/8 tsp or 1 pinch
• Curry powder - 1/2 tsp
• Curry leaves - 5
• Asafoetida - 1 pinch
• Water - 1+1/2 cup
• Salt - to taste
• Oil or ghee - 1 tbsp

Instructions

 

• Heat a pan, add foxtail millet and dry roast over low flame for 1 - 2 mins. It should be hot to your touch. Transfer to a bowl.
• Add moong dal to the pan and dry roast it for 10-20 seconds. Transfer it to the same bowl.
• Heat a pressure pan with oil.
• Temper with mustard seeds and asafoetida. When the mustard splutter, add cumin seeds and let it sizzle.
• Add onions and cook till it turns translucent.
• Add tomato, ginger and saute for a few seconds.
• Add chopped vegetables, green chilies, curry leaves, peas and mix well.
• Add turmeric powder, curry powder, dry roasted foxtail millet, yellow moong dal and give a quick mix.
• Add water, salt, mix well, close the cooker and cook for 3 whistles over low flame.
• After the pressure is released, open the cooker and mash gently.
• Millet khichdi is ready.
• Serve hot with more ghee drizzled on top with curd raita or pickle.

Notes

If you do not have curry powder, add 2 cloves and 1/4 inch cinnamon stick while tempering.

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