Kuttu khichdi
Preparation Time
10 minutes
Cooking Time
25 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 3
Key Ingredients
- Rock salt (sendha namak)
About This Recipe
Kuttu ki khichdi is the one-pot meal of North Indian fast days: whole buckwheat groats cooked with potato and groundnuts, seasoned with rock salt, and nothing from the everyday grain shelf. Homes make it on vrat days like Navratri and ekadashi, when rice and wheat are left out of the kitchen, and kuttu takes their place.
Kuttu khichdi is often pressure-cooked, but this version uses a wide pan, because the pan is what keeps the grains separate: soaked groats, 1 1/2 cups of water to every cup of kuttu, one stir, then a covered simmer on low.
The finished plate is soft with a little bite, each grain holding its shape, with golden cubes of potato and the crunch of groundnuts through it. The tempering stays plain, ghee and cumin, the way vrat khichdis are seasoned. A spoon of groundnut oil can take the place of ghee, and cubed bottle gourd or pumpkin can join the potato. Kuttu ka atta belongs elsewhere: keep the flour for kuttu roti, which needs a dough, not a pot of grains.
Ingredient List
Serving Size:
1x
2x
3x
For the khichdi
- Kuttu (buckwheat groats) — 1 cup
- Potato, medium — 1 piece
- Roasted groundnuts — 2 tbsp
- Ghee — 2 tbsp
- Cumin Seeds — 1 tsp
- Green chilli, finely chopped — 1 piece
- Rock salt (sendha namak) — 1 tsp
- Fresh coriander leaves, chopped — 2 tbsp
- Water, for soaking — 2 cups
- Water, for cooking — 1 1/2 cups
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Serving Suggestions
Serve it hot in bowls with a spoon of fresh curd or cucumber raita alongside, plus a squeeze of lemon. On a vrat day it is the whole meal; on other days a dry potato or brinjal sabzi rounds it out. Made ahead, the khichdi keeps two days refrigerated; when you warm it, stir in a little hot water first. The buckwheat recipes roundup has the dishes that sit beside it on a fast-day thali.
Tips for Cooking Kuttu khichdi
Soak the groats for the full 30 minutes and drain them hard; kuttu that goes into the pan wet cooks into a paste. Keep the water at 1 1/2 cups for every cup of soaked kuttu and stir only once after it goes in. If you double the recipe, double the water, not the flame.
Chef’s Note
A wide pan is half the method: the groats cook in a shallow layer, so the steam leaves instead of steaming them into porridge, and the covered rest at the end finishes what the simmer began. A serving comes to about 350 kcal with 10.2 g of protein and 7.3 g of fibre; the kuttu supplies most of the energy and the ghee most of the fat.
Per serving (approx.): 350 kcal, protein 10 g, carbs 49 g, fat 15 g, fibre 7.3 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Aug 11, 2026
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