How To Make Kuttu Ki Khichdi

How To Make Kuttu Ki Khichdi

How To Make Kuttu Ki Khichdi

In the wake of taking a moment getting a kick out of the chance to the steamed buckwheat, I made it a couple of times rather than rice and we enjoyed its nutty flavor and taste. Whenever we moved, I was unable to get buckwheat in the nearby shops thus when I detected these groats in the super store here, I needed to get them. How To Make Kuttu Ki Khichdi.

Kuttu Ki Khichdi

How To Make Kuttu Ki Khichdi

Buckwheat is filled locally in India and is a super food. buckwheat is anything but an oat grain however a natural product seed. They are without gluten also. Accordingly making them an astounding substitute for individuals having gluten sensitivity. They are wealthy in fiber and high in protein. How To Make Kuttu Ki Khichdi.

Buckwheat, kuttu

Buckwheat is additionally called as kuttu in hindi, kutto in Gujarati and papparai in tamil. these three-sided molded buckwheat groats have a light brown greenish variety and have their external husk eliminated.

They are delicate seeds and when you absorb them water, they become thick. On the off chance that you need a soft surface, you simply have to cook the buckwheat in water, they way we cook rice. On the off chance that you need a different rice like surface, dish or saute the buckwheat and afterward cook them in rice. How To Make Kuttu Ki Khichdi.

Making this khichdi is from tarla dalal which is made Similar to Sabudana khichdi. I have rolled out my own improvements to the technique for readiness and the fixings utilized.

For 1 cup of buckwheat I utilized 2 cups of water and the outcome was a delicate and all around cooked buckwheat groats. Buckwheat is warming as is best had in cool seasons. The glow from the buckwheat can likewise be offset by serving it with a cooling yogurt raita.

I frequently cook buckwheat very much like rice or make this khichdi. during this Navratri, I have previously made the khichdi threefold.

I served the buckwheat khichdi with a bowl of yogurt. It will likewise work out positively for Vrat ki kadh.

Kindly make certain to rate this formula in the formula card beneath on the off chance that you have made it. For more veggie lover motivations, Sign Up for my messages or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Buckwheat khichdi formula, kuttu ki khichdi formula

Buckwheat khichdi is not difficult to get ready khichdi with buckwheat groats (sabut kuttu), potatoes and peanuts for Navratri fasting. Healthy super food.

Planning Time: 15 mins
Cook Time: 15 mins
Absolute Time: 30 mins


2 tablespoon crude peanuts
1 tablespoon Ghee or 1 tablespoon nut oil
½ teaspoon cumin seeds

1 green stew – slashed
½ inch ginger – finely hacked
2 medium potatoes hacked in little blocks

1 cup kuttu (buckwheat or buckwheat groats)
2 cups water
1 teaspoon sugar or natural crude sweetener
rock salt (consumable and food grade) as required (sendha namak or upwas ka namak)
1 tablespoon cleaved coriander leaves

lemon juice or as required – discretionary

Cook Mode

Keep your screen from going dim while making the formula


Groundwork For Kuttu Ki Khichdi

Broil peanuts in a skillet or tava till they become crunchy and brilliant. Allow them to cool.

Eliminate and make a coarse powder of them in a mortar-pestle or in an espresso processor.

Keep the powdered peanuts to the side.

Pick and afterward wash the buckwheat a couple of times in water and keep to the side.

Making Kuttu Ki Khichdi

Heat ghee or oil in a skillet or pot. Add the cumin and saute till they pop.

Then, at that point, add the green stew and ginger and saute for a couple of moments.

Add the potato 3D shapes and saute for 2 to 3 minutes till the potatoes become fresh from the edges.

Mix frequently. Its smarter to slash the potatoes in more modest solid shapes, so they cook quicker.

Add the ground peanuts and saute for around 50% of a moment. Later add the flushed buckwheat.

Mix well and saute for 1 to 2 mins.

Add the water, sugar, salt.

Mix and cover the skillet and permit the buckwheat to stew on a low fire.

Cook till everything the water is assimilated and the buckwheat has cooked well.

Add coriander leaves and give a last mix.

Serve buckwheat khichdi hot or warm showered with lemon juice.

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