Samo Rice Khichdi
Barnyard millet (samo/samvat) khichdi with peanuts and cumin. Navratri fasting staple — vrat-approved grain substitute, fluffy and light.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- rice — 250 g (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Wash the samo rice (barnyard millet, used for fasting) well in water two to three times, then soak for 15 to 20 minutes and drain completely.
- Heat the oil in a kadai or pressure pan on medium flame.
- Add the cumin seeds and let them crackle.
- Lower the flame and add the turmeric powder and red chilli powder, stir for a moment.
- Add the drained samo rice and mix well so the grains are coated with the tempering, roast for a minute.
- Add salt and water in the ratio needed for the rice to cook soft, cover and cook on low flame for 8 to 10 minutes, or pressure cook for 1 whistle, until the rice is soft and fluffy but holds together, semi dry in texture.
- Fluff up the khichdi gently with a fork once cooked.
- Garnish with fresh coriander leaves and serve hot, with curd on the side.
Common questions
- How many calories in one plate of Samo Rice Khichdi?
- 389 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.