In the node detail page
Moraiya Ni Khichdi


Moraiya Ni Khichdi

  • Duration: 20 minutes
  • Serves: 2-4 people

Authenticity Slice

For a slightly more earthy flavour, try dry roasting the moraiya lightly.

Trivia Tadka

Moraiya Ni Khichdi is a popular Gujarati recipe, commonly served on fasting days during the Navratri season or on Ekadashi. It is usually served along with a special FaraliKadhi that makes for a great meal for those who fast. 


  • Barnyard millet rice (moraiya/samakechawal) (1 cup)
  • Groundnuts (mungphali) (½ cup)
  • Potatoes, chopped into small cubes (2 cubes)
  • Coriander leaves (haradhania), finely chopped (1 tbsp)
  • Label (For seasoning)
  • MTR Kali Mirch/Black Pepper Powder (1/4 tsp)
  • Cumin seeds (jeera) (½ tsp)
  • MTR Lal Mirch/Red Chilli Powder (½ tsp)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • Ginger-chilli (adrak-mirchi) paste (½ tsp)
  • Sugar (1 tsp)
  • Curd (dahi) ((½ cup)
  • Oil (3 tbsp)
  • Curry leaves (kadipatta) (4)
  • Water (2 cups)
  • Salt (To Taste)


  • Wash the millet and leave it to drain.
  • Dice the potatoes into small pieces. Crush the groundnuts in a grinder to a coarse paste.
  • Heat some oil in a pan. Add the cumin seeds and as soon as they start spluttering, toss kadipatta water and the MTR Haldi/Turmeric Powder into it.
  • When the water begins to boil, add the millet rice, chopped potatoes, groundnuts and ginger-chilli paste, salt, the MTR Lal Mirch/Red Chilli Powder and MTR Kali Mirch/Black Pepper Powder. Stir well.
  • Add sugar and curd once the millet rice is cooked. Mix it thoroughly and garnish with freshly chopped coriander leaves.

Like this recipe? How would you rate it?


Scroll To Top

What are you craving for?

  • I want

  • made of


Get Cooking