Millet Khichdi (Foxtail Millet Khichdi)
Millet khichdi is a one pot gluten-free meal made with millets, moong dal, spices and mixed vegetables. This millet khichdi can be eaten as such without any side or with yogurt or pickle. You can make this on the stove top in a regular pot or in a pressure cooker or instant pot. If you are new to millets and trying to incorporate them in your diet you may also check out this detailed post on how to cook millets along with a lemon millet recipe.
I have made this khichdi with foxtail millet which is known as Thinai arisi in Tamil and Korra Biyyam in Telugu. However you can use any other kind of millets like kodo millet (varagu), barnyard millet or little millet (sama).
Foxtail millet is available in 2 forms – hulled and unhulled. Use the hulled foxtail millet for this recipe. This particular kind of millets are considered very heaty to the body so a lot of people avoid consuming them during summer.
I also know a lot of people combine foxtail millet with rice because they cannot with stand the heat generated in the body. My mom would always soak them overnight and then cook them as this is another way to bring down the heat generating qualities.
Soaking the millets not only help in better absorption of nutrients but also helps to reduce the phytic acid in the grains. Some kinds like kodo millet can be cooked right away without any soaking as they cook very fast.
As with any khichdi, this khichdi recipe is also made with yellow moong lentils (moong dal). Vegetables like carrots, bell peppers, green beans, tomatoes and green peas go well in this. Sometimes I also add spinach or methi leaves if I have some.
For more millet recipes, You can check
Millet Khichdi (Foxtail Millet Khichdi)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup millets (can substitute 2 tbsp with rice)
- ½ cup moong dal
- 2½ cups water
- 1 cup mixed veggies (carrots, beans, peas, capsicum)
- ¼ cup methi leaves or ½ to 1 cup spinach / palak chopped fine
- 1 tomato small , deseeded (optional)
- 1½ to 2 tablespoons ghee or oil
- 1 teaspoon ginger grated
- ½ teaspoon cumin seeds / jeera
- ¼ to ½ teaspoon red chili powder (or 1 green chilli chopped, adjust to taste)
- ⅛ teaspoon turmeric
- ½ teaspoon salt (adjust to taste)
- ¼ to ½ teaspoon garam masala (optional)
How to Make Millet Khichdi
- Wash millets and dal thoroughly until water runs clear. Soak for about 30 mins to 1 hour. The longer they are soaked the quicker and softer they turn. Drain them to a colander.
- Heat a pressure cooker or pot with ghee. Add cumin and allow them to splutter. Saute ginger until a nice flavor comes out.
- Add all the veggies including tomato. Saute on a medium flame for 2 to 3 mins.
- Add red chili powder, turmeric, garam masala and salt. Saute until the tomatoes turn mushy.
- Then add drained millets and dal. Saute for 2 to 3 mins.
- Add water and check the salt.
- Pressure cook on a medium flame for 2 to 3 whistles. I cook for 2 whistles.
- When the pressure drops, open the lid. Fluff up and add a tsp of more ghee if you want
- Serve millet khichdi with papad and pickle.
Make in Instant Pot
- Perform all the steps on saute mode. Press cancel and secure the Instant pot with the lid. Position the steam release valve to sealing.
- Press pressure cook or porridge button and set the timer to 10 mins. When the pressure drops open the lid. I prefer to add some hot boiling water to adjust the consistency and add more salt .
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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The only millet I’ve tried long ago is Pearl Millet or bajra in hindi.
Was wanting to try a millet recipe, may be pulao or khichdi but realised there are many kinds of millets & I don’t even know their hindi names to ask in grocery stores.
What is foxtail millet.
Is it safe for me to try pearl millet or foxtail tail millet for my 3year old during summers
Can jowar be used to make one of the millet recipes like pulao or khichdi.
I really want to try these healthy millets.
Please advise me through this.
We use all kinds of millets through out the year without any body heat issues since the temperatures here in Singapore never rise as much as in India. But my elders in India totally avoid foxtail millet during summers as it is extremely heat to the body. Foxtail millet is known as kangni in hindi. For kids best is ragi, jowar and pearl millet (bajra).
Yes you can use jowar & bajra for khichdi. We usually soak jowar/ bajra overnight, rub them well and drain the water. Blend in a mixie to a coarse suji like texture. Then make moong dal khichdi. You can also make this sweet pongal with jowar/ bajra, jaggery and dal. Kids get bored very fast with khichdi so keep trying with different recipes. Mine don’t like pulao much with these grains as it doesn’t turn out that good.
Have you checked these jowar dosa and bajra dosa? If you haven’t you must! If you don’t know the names of any millets, you can ask me. Hope this helps.
Thank you so so much Swasthi?..you are superbbbb?
This looks like a good recipe and I would like to try it with my pressure cooker…but my cooker is electronic and does not whistle. Can you give an approximate cooking time in minutes, from the point when the cooker reaches full pressure?
Sorry I am unable to reply you as I have not experimented.
How much time pressure cook in instant pot
10 mins on porridge mode
Shall I give to one year old baby
Hi, can I give to a 2 yrs baby as breakfast or lunch. Is it digestible..
Yes you can give. Just soak the millets well for 1 to 2 hours. Rub them very well and wash. Yes it will digest.
Hi swasthi how r u ? My mother is suffering from leg pains n doctor told her to avoid nonveg n dal in her diet, lose weight also. So she want to lose weight, is it good take korra biyyam daily in her diet instead of rice ? Plz suggest me
I am good. thanks for asking. She can also eat korra biyyam or jonnalu regularly in place of rice.
I made millet kitchidi following the above recipe and it came out really well. Thanks for posting the recipe.
Glad to know you liked it. Thanks for sharing the outcome.
Hi, I tried this recipe for breakfast.my husband liked it.thanks a lot for tasty and healthy recipes.
So happy to know your husband liked it. Thanks for the comment
Hi Swasthi….Its bit difficult to find foxtail millet rice in India. Is it ok to prepare this khichdi with whole foxtail millet for my 2 yr old kid
The way it is prepared before cooking is different. You will need to soak it overnight and then rub and wash up very well. Then you can cook. First time try to add only a bit with rice and dal. Cook together. Then slowly you can use more millet and less rice.
Thanks for ur advice Swasthi 🙂
yummy and tasty recipe i will definitely try this!!
Thanks Mittal. Yes you must try this. A healthy one