Ragi (Finger Millet) Jowar (Sorghum) Rajwadi Khichado

Name:  Neelaen Nagar

Address: A-5 Ravi Ratna, Vastrapur

Phone No:  9825119365


Boiled whole Ragi (finger millet) – 1 cup

Boiled Moong (Green Grams) – 1 cup

Boiled Kodri (Kodo millet) – 1 cup

Raisins, Cashewnuts and Dried dates – 1 cup

Oil/Ghee for tempering – 2 tsps

Whole Spices (Cinnamon, Cloves, Pepper, Bay Leaf, Star anise) – 1 tsp

Boiled peanuts – ½ cup

Chopped Onions – 1 cup

Chopped Cabbage – 1 cup

Cauli flower – 1 cup

French beans + green peas – 1 cup

Ginger- garlic – green chilly paste – 1 tsp

Spring onions

Green garlic

Mustard seeds

Cumin seeds

Turmeric powder

Red chilli powder

Coriander Cumin powder

Salt – as per taste


In a kadai heat the oil/ghee. Add some mustard seeds and cumin seeds and let them crackle. Now add all the whole spices and saute. Now add all the vegetables too and saute. Let them cook for a while. Now add turmeric powder, red chilli powder, coriander cumin powder and salt. After this add the boiled ragi, kodri and moong. Cook this for about a minute.

In a separate small kadai, take some ghee for tempering. Add the cashewnuts to the ghee and saute well. Now add the raisins, finely chopped dried dates and boiled peanuts. Pour this tempering over the mixture in the other kadai. Now pour some water over the khichado and let it cook for some time. Once its cooked garnish with finely chopped green garlic and spring onions and serve hot.

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