Skip to main content

Kadhi Khichdi

Kadhi khichdi is the simplest Gujarati dish that I've ever had. It is very light and tasty. It has all the ingredients that are good for digestion which makes it a must have during summers. It is a no onion and garlic recipe. If you are a beginner then this recipe is definitely for you! No master chef skills or patience is required.


For Kadhi:

Curd - 250ml
Gram flour (Besan) - 1 tbsp
Turmeric - 1/2 tsp
Ginger - 1 inch
Green chillies - 4-5
Red chilli powder (Optional) - 1/4 tsp
Salt - to taste

For Tadka:

Curry leaves - 8-10
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida - 1 pinch
Ghee - 2 tsp

For Khichdi:

Moong dal - 1/4 cup
Rice - 1 cup
Turmeric - 1/2 tsp
Salt - to taste
Coriander (chopped) - 1 tbsp



  • Soak moong dal and rice for about 1 hr before cooking. This step is optional but recommended. 
  • In a pressure cooker add rice, moong dal, turmeric powder and salt.
  • Add 3 cups of water for 1 cup rice and 1/4 cup moong dal. If you want your khichdi to be little more watery or a little drier then you can increase or decrease the quantity of water. 
  • Cook it for one whistle on high flame and one on low flame. That's it. Keep it aside. 


  • Mix besan and curd very well. There should not be any lumps.
  • Once it is mixed properly add about 250 ml of water while stirring it. Mix salt, turmeric and red chilli as well. Most important part of the recipe is done!!!
  • Heat a pan. Add ghee. 
  • Add mustard seeds, asafoetida and cumin seeds. Make sure that the flame is low. Let them splutter. 
  • Add grated ginger and slit green chillies.
  •  Add curry leaves. Immediately add besan and curd mixture while stirring. Some people add curry leaves after adding this mixture. Both the ways it will taste good. Adding it in tadka gives very nice flavour but there is a chance that it might burn. So make sure that flame is low before adding curd and besan mixture.
  • Increase the flame now. Keep on stirring it. Stirring is important otherwise gram flour will stick to the bottom.
  • Add sugar. Sugar is a part of authentic Gujarati kadhi. However, if you don't like sugar then you can skip this part.
  • Once it is boiled you can turn off the stove.
Kadhi khichdi is ready. Garnish it with coriander leaves. Add ghee while serving too. Ghee will enhance the taste of the dish. πŸ˜‹ Do try this recipe, if you like it then let me know in the comment section below. 😊


Popular posts from this blog

Moong dal Khaman

Summer time calls for all the light kinda recipes. Khaman is one such dish. It is not deep fried, not spicy moreover it has no onions or garlic. Khaman is prepared with Gram flour,  which makes it slightly heavy.  If you want to prepare authentic khaman then replace moong dal paste with gram flour paste.  If you are an Indian then you must be knowing the benefits of moong dal! Moong dal khichdi with ghee and curd is the ultimate remedy for most of the illness especially related to stomach. I tried making khaman with other pulses too. This is my mumma's recipes. She tried it with other pulses too. However, it came best with moong dal. So today I will be sharing this recipe.


Split Moong dal without skin - 1 cup
turmeric powder - 1 tsp
fruit salt - 1 tsp
ghee - 2 tsp
mustard seeds - 1/2 tsp
coriander - 1 tbsp chopped
asafoetida - 1/4 tsp
lemon - 1
sugar - 1 tsp
green chillies - 3-4 (Optional)
salt to taste

Method:For Batter:Soak moong dal for 3-4 hours.Make a smooth paste…


Phirni is a creamy dessert made with milk, rice and dry fruits. It is a very common dessert in North India. It is prepared on festive occasions. It is similar to Rice Kheer. Phirni's recipe is very easy to prepare. No Masterchef skills required.πŸ˜‰ However, patience is required and the result is awesome! Just see this pic. Isn't it mouth watering πŸ˜πŸ˜‹ There is a saying in Hindi, "Sabr ka fal meetha hota h." which means the result of patience is sweet! Well, I think this saying is definitely related to kheer's family dessertsπŸ˜‹πŸ˜…


Milk (Full fat) - 1 Litre
Rice - 2 tbsp
Sugar - to taste
Jaggery - 3 tbsp
Cardamom powder
Dry Fruits:Dates - 3-4Raisins - 6-7Almonds - 3-4Pistachios - 3-4Cashews - 5-6
Method: Soak rice for 2-3 hours.Grind it into a smooth paste.Boil milk. Once it is boiled keep it on low flame.Add Rice paste.Keep on stirring it occasionally.Stir it more frequently when it starts becoming thick.Add jaggery and cardamom powder after about 30 mins.…


South Indian breakfast menu is impeccable! Dosa is one of the most popular dishes in South India. However, in other parts of India people find it difficult to prepare. Batter preparation is very simple. Problem is  to get that perfect dosa! Just like the one in the image below πŸ˜‰ Agree? 😌 Cool! So today I'll be sharing dosa recipe with few tips to get a flawless dosa every time! Just follow this recipe and the tips. 


Urad dal - 1 cup
Rice - 2 cup
Salt to taste
Oil/ Butter/Ghee - As you wish😌

For Batter:

Soak rice and dal for 3-4 hours in water.Rinse extra water and put them in a mixer. Take few breaks while mixing it otherwise batter will become very hot and that will result in hard dosas.Wet grinders are best for this purpose.Keep this mixture for 8-10 hours or overnight for fermentation in a warm place. It will ferment quickly in a warm place.Once it is fermented then you can add salt. That's it! The batter is ready.For Dosa: Dosa preparation is exactly sa…