Bajra Khichdi To Control Acidity
by Tarla Dalal
Added to 59 cookbooks
This recipe has been viewed 66419 times
Bajra is one of the cereals, other than jowar, which is alkaline by nature and thus suitable for those suffering from acidity.
Bajra Khichdi to control acidity has been wisely paired with yellow moong dal, which is the most easiest to digest amongst all the dals. Furthermore, all the spices added (cumin seeds, asafoetida and turmeric powder) also promote digestive health.
Try this Alkaline Bajra Khichdi instead of fat-laden and maida-based delicacies, for dinner. This is sure to prevent acidity attack at night.
Serve it with a bowl of curd it if suits you. Else have a glass of buttermilk – this aids in digestion too.
With not much effort from your side, you can cook and serve this health treat on table within 20 minutes. But you need to remember and soak the bajra well in advance for at least 8 hours, else the bajra would not cook completely.
Try other stomach friendly recipes like Jowar Pyaz ki Roti and Bajra Peas Roti.
Enjoy how to make Bajra Khichdi to Control Acidity recipe with detailed step by step photos below.
- To make bajra khichdi, combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the ghee in a deep pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds.
- Add the cooked bajra and moong dal and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the bajra khichdi to control acidity immediately.
Bajra Khichdi To Control Acidity recipe with step by step photos
Nutrient values (Abbrv) per serving
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