Bajra Khichdi

Name: Bajra Khichdi
Total time: 7200 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 500 gms Bajra; 100gm Chana dal boiled; to taste Namak; 3 tbsp Ghee; Water as required

Navneet Kaur @cook_9222331

Chandigarh

Bajra ki Khichdi

Earlier we made it by beating the bajra in
A very heavy iron utensil called the Imam Jasta. Was beaten at by sprinkling a few drops of water and when the husk was seen coming off it was placed in a cane tray called a Chaaj/Sup. Then it was tossed in the Chaaj to separate the husk.
This process is repeated twice more. And then the bajra is beaten to a coarse powder and then used.
Nowadays we use the jar for dry grinding but take care not to over grind it. The rest of the process is the same.

Bajra ki Khichdi

Navneet Kaur @cook_9222331

Chandigarh

Bajra ki Khichdi

Saved

Ingredients

2 hours

5 servings

500 gmsBajra
100gmChana dal boiled
to tasteNamak
3 tbspGhee
Water as required

Saved

Steps

2 hours

1

Wipe the bajra and dal seperately with a wet cloth. Sprinkle a little water on the bajra and let it stand covered for 3-4 hours.
2

Grind the bajra in parts in a dry grinding jar
Zap for just 3-4 seconds. Remove in a Chaaj or a big thali. Toss to remove as much husk as possible. Repeat this process 2 times at least. The end result should be a coarse powdery bajra.
3

Heat about 3 litres water in a large heavy bottomed pot or a heavy bottomed cooker.
4

As the water come to a boil add the bajra and dal a little at a time and keep stirring so that there are no lumps. If there are lumps don't panic thank God today we have hand blenders. Whisk it with a hand blender.
5

Add 1 tbsp ghee and salt keep stirring.
6

When this slurry starts boiling cover with a lid and lower the flame open after every 5-7 minutes and stir very well. As it thickens pour some water on the lid and let it cook on the lowest flame. Stir vigorously from time to time scraping the khichdi from the bottom. The finished khichdi is like a very thick and heavy batter. Soft to the touch.
7

The whole cooking process takes about 1 1/2 to 2 hours besides the preparation time. Add a little ghee mix and cover. Let it rest for 15-20 mins.
8

Serve hot with a dollop of ghee or white butter.