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Millet khichdi

One pot balances meal for easy light dinners

Nutritive values per serving


282 Kcal


35 g


13 g


10 g

There’s really no excuse for not eating nutritionally balanced meals. The excessive amounts of refined flour (maida) in packaged foods and the limited use of healthy cereal options in our daily diets, makes this issue particularly critical. This GeneClinicX-curated, diabetes-friendly millet khichadi recipe is a winner and will keep you feeling fuller longer. Non-vegetarians can add chicken or boiled eggs to increase protein content.

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(makes 1 serving)

  • 3 tbsp millet mix - foxtail, kodo, proso (soaked in ½ cup of water for 4 hours)

  • ½ cup soya chunks                                    

  • ½  cup chopped tomatoes                       

  • ½ cup chopped tondli ( coccinia )        

  • 4 tsp chopped onion                            

  • 2 tsp chopped garlic                                               

  • 2 tsp grated ginger                                

  • 2 tsp chopped coriander leaves         

  • ½ tsp red chili powder                          

  • ⅛ tsp turmeric powder                           

  • ¼ tsp biryani masala                                                                         

  • 2 pinches mustard seeds (for tempering - tadka)

  • 2 pinches cumin seeds (for tempering - tadka)

  • 1 tsp oil  

  • 1/2 tsp ghee to top up                            

  • Salt to taste 

How to prepare:

  1. Heat 1 tsp oil in a pressure pan. Once the oil is hot enough for tempering, add mustard seeds, cumin seeds,  pounded garlic cloves, onion, and grated ginger, and saute for 30 seconds

  2. Add dry spices, saute for 7 to 10 secs. Add all chopped vegetables and soya chunks. Saute for 2 minutes.

  3. Add the washed and soaked millet khichdi mixture and saute for 1 minute

  4. Add 1 cup water and adjust salt to taste

  5. Pressure cook for 10 mins at full pressure on a medium flame

  6. Once ready, topped up with ghee and chopped coriander leaves

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