Grain Grain Khichdi

About Grain Grain Khichdi

Ingredients

• Wheat, soaked ½ cup
• Split Bengal gram, boiled ½ cup
• Oil 2 tbsps
• Cumin seeds ¾ tsp
• Green chilli, chopped 1
• Salt to taste
• Medium potato, boiled, peeled and chopped 1
• Green peas, boiled ⅓ cup
• Medium carrot, chopped ½
• Rock salt ½ tsp
• Peanuts 1 tbsp
• Cashewnuts, roasted and chopped 1 tbsp
• Cottage cheese (paneer), cut into cubes ½ cup
• Fresh coriander leaves, chopped 1 tbsp

How to Make Grain Grain Khichdi (Stepwise Photos)

Method

1. Heat oil in a non-stick wok, add cumin seeds, green chilli and salt and saute till cumin changes colour.
2. Add potato, green peas and carrot and mix well.
3. Add wheat, split Bengal gram and 2 cups water and a little salt and mix. Cover and cook till wheat is done.
4. Add rock salt, peanuts and cashewnuts and mix. Add cottage cheese cubes and mix gently.
5. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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