Looking for a healthy, gluten-free alternative to your regular breakfast? Jowar Khichdi (Sorghum Khichdi) is a nutritious, fiber-rich dish from Maharashtrian cuisine that is perfect for weight loss. Unlike the traditional Sabudana Khichdi, which is high in starch, this recipe uses whole Jowar grains (Sorghum) to create a wholesome meal that keeps you full for longer.
In this step-by-step recipe, you will learn how to make Jwarichi Khichdi the authentic way. It’s a simple one-pot-style preparation that involves soaking the grains and tempering them with crunchy peanuts, soft potatoes, and aromatic curry leaves. Whether you are on a diet or just want a tasty change from your daily routine, this easy Jowar recipe is sure to become a family favourite!
Also Read – Aliv Kheer Recipe: Healthy Iron-Rich Winter Dessert
Ingredients List:
- Jowar (Sorghum): 1 bowl (approx. 1 cup)
- Water: 2 glasses (for pressure cooking)
- Oil or Ghee: 1/2 ladle (approx. 2-3 tbsp)
- Cumin Seeds (Jeera): 1/2 tsp
- Curry Leaves: 1 sprig (7-8 leaves)
- Green Chillies: 3 (chopped or crushed)
- Potato: 1 medium (peeled and chopped into small cubes)
- Roasted Peanut Powder (Shengdanyache Kut): 1/2 bowl (approx. 1/2 cup)
- Coriander Leaves: A handful (chopped)
- Lemon Juice: 1 tsp
- Salt: To taste
Step-by-Step Instructions:
- Soak the Jowar: Wash the Jowar (Sorghum) thoroughly. Soak it in enough water for 10 to 12 hours (overnight is best).
- Pressure Cook: Drain the soaked Jowar and wash it again. Transfer it to a pressure cooker. Add a pinch of salt and about 1 or 2 glasses of water (double the amount of Jowar).
- Whistles: Close the lid and pressure cook for 5 whistles. Once done, let the cooker cool down naturally. Check if the grains are soft and cooked through but not mushy.
- Heat the Oil: In a kadhai (pan), heat the oil. You can also use ghee for a better flavour.
- Tempering: Once the oil is hot, add cumin seeds and let them splutter. Add curry leaves and chopped green chillies. Fry the chillies well to remove their raw bite.
- Fry Potatoes: Add the chopped potatoes to the pan. Sauté them in the oil until they are slightly crisp and cooked through.
- Add Jowar: Add the cooked Jowar to the pan. (Note: If there is excess water in the cooker, drain it, but the grains usually absorb it.)
- Sauté: Mix well and sauté for 1 minute on medium heat.
- Add Flavour: Add the roasted peanut powder and salt to taste. (Remember you added some salt while cooking the Jowar, so adjust accordingly.) Mix well and cook for 2 minutes.
- Garnish: Add chopped fresh coriander leaves and mix.
- Final Touch: Add 1 teaspoon of lemon juice for a tangy kick. Give it a final mix and sauté for another 2-3 minutes.
- Serve: Your hot and healthy Jowar Khichdi is ready to serve!
Also Read – Healthy Dry Coconut Ladoo Recipe | Immunity Booster
Cooking Tips for Better Results:
- Soaking is Key: Whole Sorghum takes a long time to cook. Do not skip the 10-12 hour soaking step, or the grains will remain hard even after pressure cooking.
- Texture: The Jowar should be “soft but separate.” If it becomes too mushy, it will lose the authentic khichdi texture.
- Peanut Powder: Use coarse peanut powder (not very fine) to get a nice crunch in every bite.
- Sautéing Potatoes: Fry the potatoes in oil first rather than boiling them separately. This gives them a nice texture that mimics the taste of Sabudana Khichdi.
Variations:
- Spicy Version: Add a pinch of red chilli powder along with the green chillies for extra heat.
- Vegetable Loaded: To make it even healthier, add boiled peas, chopped carrots, or French beans along with the potatoes.
- Vegan Version: Simply use oil instead of ghee to make this recipe 100% vegan.
- Sweet Version: In some regions, a sweet version is made with jaggery and milk, but this savoury version is better for weight loss.
Also Read – Javas Ladoo Recipe: Healthy Flaxseed Energy Balls for Winter Immunity
Serving Suggestions:
- Breakfast: Serve hot as a standalone breakfast dish.
- Lunch/Dinner: Pair it with a bowl of fresh yogurt (curd) or a glass of buttermilk (Taak).
- Sides: A roasted papad or some cucumber slices go perfectly on the side.
FAQs:
Q1: Is Jowar Khichdi good for weight loss?
Ans: Yes! Jowar is high in fiber and protein, which keeps you full for longer and prevents overeating. It is an excellent grain for weight management.
Q2: Can I make this without a pressure cooker?
Ans: It is difficult because the whole Jowar is very hard. If you don’t use a pressure cooker, you will need to boil it in a pot for 45-60 minutes, which consumes a lot of gas and time.
Q3: Is this recipe gluten-free?
Ans: Yes, Sorghum (Jowar) is a naturally gluten-free millet, making this dish perfect for people with gluten intolerance or Celiac disease.
Q4: Can I use instant Jowar flakes instead?
Ans: Yes, you can use Jowar flakes (poha). If using flakes, you just need to rinse them (no pressure cooking needed) and follow the tempering steps. However, whole Jowar is more nutritious.
Q5: How many whistles for Jowar in a pressure cooker?
Ans: Typically, 5 to 6 whistles on medium heat are sufficient if the Jowar has been soaked for 10-12 hours.
Also Read – Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Jowar Khichdi Recipe: Healthy Sorghum Breakfast for Weight Loss
Ingredients
- Jowar Sorghum: 1 bowl (approx. 1 cup)
- Water: 2 glasses for pressure cooking
- Oil or Ghee: 1/2 ladle approx. 2-3 tbsp
- Cumin Seeds Jeera: 1/2 tsp
- Curry Leaves: 1 sprig 7-8 leaves
- Green Chillies: 3 chopped or crushed
- Potato: 1 medium peeled and chopped into small cubes
- Roasted Peanut Powder Shengdanyache Kut: 1/2 bowl (approx. 1/2 cup)
- Coriander Leaves: A handful chopped
- Lemon Juice: 1 tsp
- Salt: To taste
Instructions
- Soak the Jowar: Wash the Jowar (Sorghum) thoroughly. Soak it in enough water for 10 to 12 hours (overnight is best).
- Pressure Cook: Drain the soaked Jowar and wash it again. Transfer it to a pressure cooker. Add a pinch of salt and about 1 or 2 glasses of water (double the amount of Jowar).
- Whistles: Close the lid and pressure cook for 5 whistles. Once done, let the cooker cool down naturally. Check if the grains are soft and cooked through but not mushy.
- Heat the Oil: In a kadhai (pan), heat the oil. You can also use ghee for a better flavour.
- Tempering: Once the oil is hot, add cumin seeds and let them splutter. Add curry leaves and chopped green chillies. Fry the chillies well to remove their raw bite.
- Fry Potatoes: Add the chopped potatoes to the pan. Sauté them in the oil until they are slightly crisp and cooked through.
- Add Jowar: Add the cooked Jowar to the pan. (Note: If there is excess water in the cooker, drain it, but the grains usually absorb it.)
- Sauté: Mix well and sauté for 1 minute on medium heat.
- Add Flavour: Add the roasted peanut powder and salt to taste. (Remember you added some salt while cooking the Jowar, so adjust accordingly.) Mix well and cook for 2 minutes.
- Garnish: Add chopped fresh coriander leaves and mix.
- Final Touch: Add 1 teaspoon of lemon juice for a tangy kick. Give it a final mix and sauté for another 2-3 minutes.
- Serve: Your hot and healthy Jowar Khichdi is ready to serve!
