Bajra Khichdi To Control Acidity

by Tarla Dalal

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Added to 62 cookbooks This recipe has been viewed 81089 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.

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Bajra Khichdi To Control Acidity recipe - How to make Bajra Khichdi To Control Acidity

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Soaking Time: 8 hours Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 5108 hours 30 minutes Makes 3 servings
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Ingredients

For Bajra Khichdi To Control Acidity
1/2 cup bajra (black millet) , soaked or 8 hours and drained
1/2 cup yellow moong dal (split yellow gram) , washed and drained
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste

Method
For bajra khichdi to control acidity

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

Like Bajra Khichdi to control acidity

Like Bajra Khichdi to control acidity, then check our collection of khichdi recipes. The humble collection of khichdi recipes is perhaps the homeliest dish one can think of.

For preparing the pearl millet khichdi :

To make Bajra Khichdi to control acidity, first in a deep bowl take bajra and rinse it with water 2-3 times.
Add enough water to submerge the black millet.
Cover with a lid and keep aside to soak for 8 hours. If you do not have 8 hours then soak for around 4 hours and then pulse in the mixer few times to loosen out the husk and make a coarse powder.
The soaked bajra looks like this after 8 hours. Millets like bajra and nachni keep our system warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue.

Drain it using a strainer. Keep aside.
Take yellow moong dal in a strainer. Wash it 2-3 times under running water.
Drain it using a strainer. Keep aside.

For the Bajra Khichdi :

In a pressure cooker add the soaked bajra.
Add the yellow moong dal.

Add the salt.
Add the water.
Mix well using a spoon.
Shut the lid of the pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Open the pressure cooker.

For the tadka of Bajra Khichdi :

Heat the ghee in a deep non-stick pan.

Once the ghee is hot, add the cumin seeds.
When the seeds crackle, add the asafoetida and turmeric powder.
Sauté on a medium flame for a few seconds.
Add the cooked bajra- yellow moong dal mixture.
Add little salt to Bajra Khichdi

Mix Bajra Khichdi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remember we have added salt before while cooking the Khichdi.
Serve the Bajra Khichdi to control acidity immediately.