Millet Khichdi is one of those recipes I turn to when I want something light, filling, and nourishing. The comfort of this simple recipe is unmatched. And it’s super quick to make with the basic pantry ingredients. Healthy recipes don’t have to be boring – this khichdi is a proof of that.
This khichdi is one of the easiest ways to include millets into our meals. It doesn’t feel like a diet food at all – in fact, it’s flavorful, comforting, and tastes delicious. The mix of vegetables, spices, and soft-cooked millets makes it a balanced and satisfying meal. I make this recipe on my calm mornings when I want to eat something hot.
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About Millet Khichdi
Millet Khichdi is a wholesome one-pot dish made with foxtail millet, mixed vegetables, and simple spices. This recipe uses millet instead of rice, making it a lighter and more nutritious option with a soft and slightly grainy texture – perfect for breakfast, lunch or dinner. It’s a great option for kids and elders.
Millets are often considered bland, but in this khichdi, foxtail millet is sautéed with onions, tomatoes, and vegetables like carrots, beans, and peas that blend with the mild masala that creates magic. It’s one of the easiest millet dishes to try if you’re just starting with millet-based meals.
This recipe is easily customizable – you can skip or swap the vegetables, add moong dal for extra protein, or even make it with other millets like little millet, barnyard millet, pearl millet, etc. This recipe is perfect for people recovering from illness or those who prefer light meals because it is easy to digest, and its mild spice level makes it ideal for kids.
Millet Khichdi Ingredients
- Foxtail millet – This is the key ingredient, use good quality millet, don’t skip soaking.
- Oil, mustard seeds, urad dal – For tempering, gives nutty flavor and adds slight crunch.
- Curry leaves, green chili – Adds flavor and heat.
- Onion, tomato – These add flavor, slight tang and moisture to the dish.
- Ginger garlic paste – Ginger garlic paste adds flavor to the dish.
- Carrot, beans, and green peas – These vegetables add color and texture.
- Turmeric powder – Adds a beautiful yellow color and warmth to the khichdi
- Water – Helps cook millet soft and fluffy.
- Coriander leaves – Adds freshness and is used for garnish.
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Why This Recipe Works
- This is a quick and healthy one-pot dish.
- Easy to make with simple pantry ingredients.
- Great way to include millet in your diet.
- It’s a balanced recipe with carbs, fiber, vitamins, and minerals.
- This recipe works well for breakfast, lunch, or dinner.
- It’s a gluten-free and diabetic-friendly recipe.
- Easy on the stomach and good for all age groups.
How to make Millet Khichdi Step by Step
1.Rinse thinai and soak it in water for 20mins,Set aside. Heat oil in a pressure cooker – add the items listed under ‘to temper’ let it crackle then add onion and ginger garlic paste.
2.Add tomatoes and sauté till raw smell leaves then add the veggies along with turmeric powder and required salt, sauté for 2 minutes.
3.Drain water from the thinai and add it along with veggies, give a quick mix. Add water and pressure cook for 3 whistles in low medium flame. Once pressure releases open and fluff it.
Serve hot / warm.
Expert Tips
- Rinse millet thoroughly before soaking. Soak foxtail millet for 20 minutes to reduce cooking time.
- Add ghee fried cashews to make khichdi more rich.
- You can add 1–2 tablespoons of moong dal for added taste and protein.
- I used 2 cups of water but if you want more fluffy kichadi then use 1.5 cups.
- Don’t overcook vegetables – a slight crunch gives better texture.
- You can add lemon juice at the end for freshness. Garnish with coriander leaves finally.
- You can even add 2 tablespoon moong dal along with the millet for extra flavor.
- Add a small spoon of ghee while serving to enhance aroma and taste.
Serving and Storage
Serve millet khichdi hot or warm with a drizzle of ghee. You can have this with curd, raita, pickle, etc.
You can store leftovers in an airtight container in the fridge for up to 1 day. Reheat with a splash of hot water and stir gently before serving.
FAQS
1. Can I skip soaking the millet?
For foxtail millet, soaking for 15–20 minutes with texture and digestion, but it can be cooked directly too, but takes longer time.
2. Can I use other millets?
Yes, you can use little millet, barnyard millet, or kodo millet. Adjust water measure accordingly.
3. Is this dish good for weight loss?
Yes, it’s low in calories, high in fiber, and keeps you full for long.
4. Why does millet khichdi turn dry after some time?
Millets absorb water even after cooking. Add hot water and mix gently to loosen before serving.
5. Can I make this in an open pan instead of pressure cooker?
Yes, it can also be cooked directly, though it takes a bit longer.
6. What toppings go well with millet khichdi?
Ghee, roasted cashews, peanuts, or lemon juice taste great with this.
If you have any more questions about this Millet Khichdi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Millet Khichdi Recipe
Ingredients
- 1/2 cup thinai foxtail millet
- 1 big onion finely chopped
- 1 tomato roughly chopped
- 1 teaspoon ginger garlic paste
- 1 small carrot finely chopped
- 1/8 cup green peas
- 1/8 cup beans
- 1/8 teaspoon turmeric powder
- 2 cups water
- coriander leaves to garnish
- salt to taste
To temper:
- 1 teaspoon oil
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- few curry leaves
- 1 no green chili slitted
Instructions
- Rinse thinai and soak it in water for 20mins, set aside.
- Heat oil in a pressure cooker – add the items listed under 'to temper' let it crackle then add onion and ginger garlic paste.
- Add tomatoes and saute till raw smell leaves then add the veggies along with turmeric powder and required salt, saute for 2mins.
- Drain water from the thinai and add it along with veggies, give a quick mix. Add water and pressure cook for 3 whistles in low medium flame.
- Once pressure releases open and fluff it. Serve Millet Kichadi hot / warm.
Notes
- Rinse millet thoroughly before soaking. Soak foxtail millet for 20 minutes to reduce cooking time.
- Add ghee fried cashews to make khichdi more rich.
- You can add 1–2 tablespoons of moong dal for added taste and protein.
- I used 2 cups of water but if you want more fluffy kichadi then use 1.5 cups.
- Don’t overcook vegetables – a slight crunch gives better texture.
- You can add lemon juice at the end for freshness. Garnish with coriander leaves finally.
- You can even add 2 tablespoon moong dal along with the millet for extra flavor.
- Add a small spoon of ghee while serving to enhance aroma and taste.
Sita Lavanya
I like your recipes a lot ..I tried many recipes from here…i get so many appreciations .many thanks for such wonderful recipes.can we omit ginger
garlic and add garam masala in the recipe?
SHARMILEE J
Yes you can do that too…
Ramya Venkateswaran
yummy healthy kichadi
Uma Ramanujam
Millets are raining in blogosphere. I also planned to post the same today, but a simple recipe.
traditionallymodernfood
Delicious and healthy:)
Sangeetha M
super healthy and filling meal…looks so inviting and delicious!
jeyashri suresh
Very healthy and nice khicadi. U did it well
Jiju
Thank you for the recipe. I made this last night and my family loved it.
Devi
Tried this easy recipe for dinner. We enjoyed it. Will surely recommend to friends who intend to try millets. Thanks!
Asjad
Nice recipy