Ragi khichdi
Preparation Time
10 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Ragi (finger millet) flour
About This Recipe
Khichdi is the one-pot Indian meal of dal and grain simmered together until both go soft. This ragi version pairs split green moong dal, pressure cooked, with ragi flour stirred in at the end, so the finger millet stands in for the rice. It is everyday home food, soft enough to eat with a spoon.
The order of the pot is what keeps it smooth. The dal cooks first, in its soaking water, with turmeric and a ghee, cumin and hing tempering; only then is the flour whisked in as a thin slurry, which stops it from lumping or catching on the base. Chilka moong keeps a little bite through pressure cooking; yellow moong dal gives a creamier pot.
Four cups of water gives a thick, spoonable khichdi; use five cups for a thin, porridge-like one. Add chopped carrot or peas with the dal for a vegetable version. The same dal and rice pairing, made the classic way, is in the moong dal khichdi recipe.
Ingredient List
Serving Size:
1x
2x
3x
Khichdi
- Green moong split (chilka moong dal) — 1/2 cup
- Ragi (finger millet) flour — 1 cup
- Water — 4 cups
- Turmeric Powder — 1/4 tsp
- Salt — 1 1/2 tsp
Tempering
- Ghee (half for the tempering, half to serve) — 2 tbsp
- Cumin Seeds — 1 tsp
- Hing (asafoetida) powder — 1/4 tsp
- Green chilli, slit — 1 piece
- Ginger, finely chopped — 1 tsp
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Serving Suggestions
Serve it hot with the rest of the ghee spooned over, alongside curd or chaas, a roasted papad and lime pickle; together they make a complete weekday lunch. Leftover khichdi sets firm in the fridge, so loosen it with a little hot water and reheat, and eat it within two days. See the ragi recipes roundup for more millet one-pot meals.
Tips for Cooking Ragi khichdi
Soak the dal for the full 20 minutes so it turns soft in the short pressure time. Whisk the flour slurry with cold water and add it to a simmering pot in a thin stream; hot water seizes the flour into lumps. Taste for salt before serving and add a pinch more if the pot needs it.
Chef’s Note
Ragi flour thickens far more than it looks like it will: the pot that seems thin at the end of cooking sets into a proper khichdi in minutes, so take it off the flame just before it looks done. A serving comes to about 245 kcal, with 8.1 g of protein and 5.7 g of fibre, split between the dal and the flour.
Per serving (approx.): 245 kcal, protein 8.1 g, carbs 33 g, fat 8.4 g, fibre 5.7 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
Oct 03, 2026
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Difficulty Level
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