Bohri Khichdi

About Bohri Khichdi

Ingredients

• Rice, cooked 2 cups
• Split pigeon peas (toor dal), cooked 2 tbsps
• Dried red chillies 5
• Green chillies 2
• Cloves 4 to 5
• Ginger, chopped 1 tsp
• Oil 2 tbsps
• Cumin seeds ½ tsp
• Medium onions, chopped 1½
• Salt to taste
• Turmeric powder ½ tsp
• Garam masala powder ½ tsp
• Low fat yogurt 1 cup
• Saffron, dissolved in 2 tbsps water a few strands
• Fresh coriander leaves, chopped 1 tbsp

How to Make Bohri Khichdi (Stepwise Photos)

Method

1. Put dried red chillies, green chillies, cloves and ginger in a mixer jar, add a little water and grind into a paste.
2. Heat oil in a non-stick pan, add cumin seeds and saute till they change colour. Add the ground paste and saute till oil begins to separate.
3. Add onions, salt, turmeric powder and garam masala, mix and saute for 2 minutes.
4. Switch off heat, add low fat yogurt and mix well.
5. Add rice and pigeon peas and switch on the heat. Mix well and add saffron water and coriander leaves. Mix well and cook till all the moisture is absorbed.
6. Cover, switch off heat and let the khichdi remain thus for a while.
7. Transfer into a serving bowl, garnish with coriander leaves and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps