Moraiyo Khichdi, also known by several regional names such as Samo Khichdi, Mordhan Recipe, Sama Ke Chawal Ki Khichdi, Farali Khichdi, and Varai Khichdi, is a nourishing and satisfying dish specially prepared during Hindu fasting days. Whether it’s Ekadashi, Navratri, Maha Shivratri, or Sama Pancham, this light yet filling recipe finds its place in traditional vrat (fasting) menus across many Indian households.
Moraiyo (also called barnyard millet or “sama rice”) is a gluten-free pseudo-grain that is light on the stomach, easy to digest, and high in nutritional value. During fasting, when grains like wheat and regular rice are typically avoided, Moraiyo steps in as a wonderful substitute, making it an ideal choice for a wholesome meal.
The khichdi is often cooked with ghee, cumin seeds, green chilies, and a few fasting-approved vegetables such as potatoes or peanuts, resulting in a flavorful one-pot meal that’s both nourishing and spiritually appropriate. When served warm with a side of cooling farali kadhi—made from yogurt and singhara (water chestnut) or rajgira (amaranth) flour—it creates a comforting and complete fasting supper.
Its subtle taste, quick cooking time, and health benefits make Moraiyo Khichdi a beloved favorite during religious observances. It balances both tradition and taste, offering a fulfilling experience that keeps one energized while observing dietary restrictions. Whether you call it Sama Khichdi in the North or Varai Khichdi in the West, its essence remains rooted in devotion, simplicity, and wellness.
❤️ About This Moraiyo Khichdi Recipe
Moraiyo is called barnyard millet in English.
Moraiyo aka samo are seeds of a few kind of wild grass and not grains. Subsequently it is permitted amid Hindu fasting (upvas).
I developed up eating this moraiyo khichdi and sabudana khichdi regularly amid the upvas days.
This moraiyo recipe is a Gujarati-style khichdi recipe. Here the surface is porridge-like (marginally runny) and the seeds are cooked to nearly soft.
There is another adaptation of North Indian fashion, samo khichdi, where the seeds are isolated like pulao (see the underneath pic for reference). For this surface, you require to utilize less water and cook on the stovetop. Subtle elements are specified in the recipe card underneath.
🧾 Ingredient Notes For Samo Khichdi
Here is a pic of the fixings you’ll require to make moraiyo khichdi.
- Moraiyo: It is effectively accessible in Indian basic supply stores and some of the time name on the parcel says Indian samo millet.
- Ghee: It includes a parcel of flavor to moraiyo. Hardening is made with ghee. Additionally, ghee is sprinkled over the cooked khichdi right some time recently serving.
- During fasting, ghee keeps your tummy full and gives you sufficient vitality,
- However, you can utilize shelled nut oil instead.
- Cinnamon, and Cloves: These entirety flavors include a decent flavor. It would be ideal if you do not skip.
- Curry takes off: It includes a decent smell and flavor.
- Green chilies: This is the as it were fixing that includes a fiery taste or warm to the dish. So I lean toward to utilize fiery minor green chilies. Alter the sum as per your favored flavor level.
- Peanuts: It gives a decent crunch here and there in moraiyo khichdi.
- Potatoes: The starch in the potatoes gives to vitality and keeps you full for longer.
- I incline toward to utilizing ruddy skin potatoes or Yukon gold potatoes for Indian cooking.
- Cut the potatoes into little 3d shapes and keep them in a bowl, secured with water. Dispose of the water at the time of use.
- Rock salt (Sendha namak): Standard salt is not permitted amid fasting or upvas. Consequently sendha namak is used.
- Lime juice (or lemon): It includes a slight tang to samo khichdi. Instep, you can utilize a couple of tablespoons of acrid yogurt.
- Water: Sama ke chawal aka feeding pen millet requires a parcel of water to get porridge-like consistency. To make a pulao-like surface, you’ll require less sum of water.
👩🍳 How To Make Moraiyo Khichdi? (Pics)
1) Begin by thoroughly rinsing the moraiyo (barnyard millet) seeds. Place them in a bowl and add enough water to cover them completely. Wash them 3 to 4 times, or until the water runs clear. This step helps to remove any dirt, dust, or surface starch from the grains. Stir gently with your hand while washing, and drain off the cloudy water each time before adding fresh water.
2) Once the grains are duly gutted, soak them in clean water for about 20 to 30 twinkles. 1. Use just enough water to keep the moraiyo completely submerged. During this soaking time, you can start preparing the remaining constituents similar as mincing vegetables, measuring spices, or getting your cookware ready. After the sopping period is complete, strain the grains using a fine- mesh sieve or colander and set them away, allowing any redundant water to drain out fully.
3) Heat ghee in a pressure cooker over medium heat. If you’re using an Instant Pot, switch on the ‘Sauté’ mode and allow it to preheat. The ghee should be hot but not smoking before you add the spices—this ensures that they release their aroma without burning.
4) Once the ghee has melted and is sufficiently hot, carefully add the cumin seeds. Allow them to sizzle and crackle for a few seconds, releasing their earthy aroma. Next, gently drop in the cinnamon stick and cloves. Stir the spices continuously for about 30 to 40 seconds, or until they begin to release a warm, fragrant scent that signals they are well-roasted and ready for the next step.
5) Now, add the raw peanuts to the pan. Stir them frequently to ensure even roasting and to prevent burning. Continue roasting until the peanuts turn a rich golden-brown color and emit a nutty fragrance. This step adds both crunch and a deep, earthy flavor to the dish.
6) Include green chilies and curry takes off, and saute for 30-40 seconds.
7) Add the diced or cubed boiled potatoes along with sendha namak (rock salt), which is typically used in fasting recipes. Stir well to coat the potatoes with the tempered spices. Allow them to cook for a few minutes so they absorb the flavors and develop a slightly crisp texture on the edges.
8) Add the Depleted Moraiyo Seeds Once your base admixture is smoothly cooked, gently stir in the moraiyo( barnyard millet) seeds that were preliminarily soaked and strained. insure the seeds are well incorporated into the admixture, allowing them to absorb the flavors. Stir gently for indeed distribution without mashing the grains.
9) Mix and Sauté for 1 – 2 twinkles. Using a spatula, mix all the constituents completely. Let the combined admixture sauté over a medium honey for 1 to 2 minutes. This quick sauté helps to enhance the aroma and allows the flavors to mingle. Be sure to stir sometimes to help sticking at the bottom of the visage.
10) Pour in water and blend the admixture well, formerly all the sautéed constituents are nicely combined and cooked. Precisely add the needed quantum of water to the pressure cooker. Use a rustic ladle or spoon to gently stir and insure everything is well integrated. The water helps in cooking the rice and lentils to a soft thickness, so be sure the admixture is well- blended before moving on to the coming step.
Instant pot: Cook on Manual (tall weight) for 8 minutes.
Stove best weight cooker: 2-3 shrieks in medium heat.
11) Secure the pressure cooker lid and cook under pressure Place the lid forcefully on the pressure cooker and make sure it’s sealed duly. Allow the khichdi to cook under pressure until you hear 2 – 3 hisses( or as per your cooker’s specifications). After that, turn off the heat and let the pressure release naturally.
This system is known as Natural Pressure Release( NPR), a process where the pressure inside the cooker gradationally reduces on its own. The” characteristic weight discharge” refers to the weighted pressure stopcock settling down, indicating it’s safe to open.
12) Precisely open the lid and add fresh lime juice Once the pressure has fully subsided, gently open the lid. You’ll notice the khichdi has softened and blended nicely. At this point, squeeze in the juice of half or one fresh lime, depending on your taste preferences. Lime juice adds a affable tang that balances the earthy flavors of the lentils and spices.
13) Add finely diced fresh cilantro( coriander leaves) Take a small bunch of fresh cilantro, wash it completely, and hash it finely. Sprinkle this on top of the khichdi. The cilantro not only adds vibrant color but also enhances the aroma and adds a burst of newness to the dish.
14) Mix completely and acclimate to a thick, porridge- suchlike thickness Stir all the constituents together one final time, icing the lime juice and cilantro are unevenly distributed. The ideal texture for khichdi should be thick and delicate, important like porridge.However, you can add a splash of hot water to acclimate the thickness, If it appears too dry or too thick. Let it poach for another nanosecond if demanded.
💭 Expert Tips For Moraiyo Recipe
- Follow the proportion of moraiyo seeds to water as specified. It looks like a parcel of water but believe me, moraiyo khichdi doesn’t get uneven indeed after cooling down for a couple of hours.
- Of course, it gets uneven and loses its consistency after putting away it in the refrigerator.
- If making moraiyo khichdi on normal days at that point you can utilize customary table salt instep of shake salt.
🍽 Serving Ideas For Moraiyo Khichdi
- Remove the warm/hot moraiyo khichdi on an person serving plate. Sprinkle a few ghee on top.
- To make a supper, serve this farali khichdi with farali rajgira kadhi.
- Instead of kadhi, moraiyo khichdi can be served with a bowl of plain yogurt.
