Khichdi is a dish traditionally prepared in every home. When one craves something light, easily digestible, and nutritious, the first thing that comes to mind is rice porridge with beans. However, if you are tired of rice porridge, try making a vegetable porridge from wheat flour using fresh vegetables and just one cup of wheat flour.
This recipe is not only very tasty but also easily digestible and rich in fiber. It is traditionally made in the states of Gujarat and Rajasthan, where small pieces of wheat flour or sevdiya are cooked with vegetables and spices. When this porridge is served with flavored oil and hing-jeera, its taste captivates hearts. Below is the simplest and quickest instruction for preparation!
For the dough:
1 cup of wheat flour
1/2 teaspoon ajwain
1 teaspoon of oil
Salt to taste
Warm water as needed
For the porridge and flavoring:
1 cup of mixed vegetables (finely chopped carrots, beans, peas, cauliflower, bell pepper)
1 large onion (finely chopped)
1 large tomato (finely chopped)
1 teaspoon of grated ginger and finely chopped green chili
2 tablespoons of ghee or oil
1 teaspoon of cumin and rai
1/4 teaspoon of hing
7-8 curry leaves
1/2 teaspoon of turmeric powder
1 teaspoon of red pepper powder
1 teaspoon of coriander and cumin powder
1/2 teaspoon of garam masala
Salt to taste
3 cups of water
Finely chopped green peas (for garnish)
In one pot, mix 1 cup of wheat flour, ajwain, salt, and 1 teaspoon of oil. Then, gradually adding water, knead a quite thick dough, similar to chapati dough. From this dough, form very small balls (or flatten them by hand into small pieces). (You can also lightly pulse the flour in a food processor to get coarse grains, similar to suji).
Heat 1 teaspoon of ghee in a pan and fry the prepared dough pieces over low heat for 3-4 minutes until they become slightly golden and aromatic, then remove them to a plate.
Now, heat 1.5 tablespoons of ghee in the same pot or multi-cooker. Add cumin, rai, hing, curry leaves, ginger, and green chili for flavoring. Then add the onion and fry until light pink.
After the onion browns, add the chopped tomatoes, turmeric, red pepper, coriander powder, and salt, and cook the spices until the oil starts to separate.
Next, add the mixed vegetables (carrots, beans, peas, cauliflower) to the pot and sauté with the spices for 2 minutes.
Add the fried flour base and 3 cups of water, mix well. Cover and cook on low or medium heat for 8-10 minutes until the flour and vegetables are completely soft (if cooking in a multi-cooker, set the mode for 2-3 whistles).
When the porridge becomes creamy and thick, stir in garam masala, 1 tablespoon of ghee, and finely chopped green peas. The finished hot, nutritious, and very tasty vegetable porridge from flour is ready. It is served with yogurt, papad, and pickled cucumbers.
