Moraiyo khichdi makes a healthy and filling meal during Hindu fasting (Ekadashi, Navratri, Maha Shivratri, sama pancham etc) when served with farali kadhi.
Other names for this Moraiyo dish are samo khichdi, mordhan recipe, farali khichdi, sama ke chawal ki khichdi, varai khichdi.
❤️ About This Moraiyo Khichdi Recipe
Moraiyo is called barnyard millet in English.
Moraiyo aka samo are seeds of some kind of wild grass and not grains. Hence it is allowed during Hindu fasting (upvas).
I grew up eating this moraiyo khichdi and sabudana khichdi often during the upvas days.
This moraiyo recipe is a Gujarati-style khichdi recipe. Here the texture is porridge-like (slightly runny) and the seeds are cooked to almost mushy.
There is another version of North Indian style samo khichdi where the seeds are separated like pulao (see the below pic for reference). For this texture, you need to use less water and cook on the stovetop. Details are mentioned in the recipe card below.
This sama khichdi is easily digestible and gluten-free.
🧾 Ingredient Notes For Samo Khichdi
Here is a pic of the ingredients you’ll need to make moraiyo khichdi.
- Moraiyo: It is easily available in Indian grocery stores and sometimes label on the packet says Indian samo millet.
- Ghee: It adds a lot of flavor to moraiyo. Tempering is made with ghee. Plus, ghee is drizzled over the cooked khichdi right before serving.
- During fasting, ghee keeps your tummy full and gives you enough energy,
- However, you can use peanut oil instead.
- Cinnamon, and Cloves: These whole spices add a nice flavor. Please do not skip.
- Curry leaves: It adds a nice aroma and flavor.
- Green chilies: This is the only ingredient that adds a spicy taste or heat to the dish. So I prefer to use spicy tiny green chilies. Adjust the amount as per your preferred spice level.
- Peanuts: It gives a nice crunch here and there in moraiyo khichdi.
- Potatoes: The starch in the potatoes gives to energy and keeps you full for longer.
- I prefer to use red skin potatoes or Yukon gold potatoes for Indian cooking.
- Cut the potatoes into small cubes and keep them in a bowl, covered with water. Discard the water at the time of use.
- Rock salt (Sendha namak): Regular salt is not allowed during fasting or upvas. Hence sendha namak is used.
- Lime juice (or lemon): It adds a slight tang to samo khichdi. Instead, you can use a couple of tablespoons of sour yogurt.
- Water: Sama ke chawal aka barnyard millet requires a lot of water to get porridge-like consistency. To make a pulao-like texture, you’ll need less amount of water.
👩🍳 How To Make Moraiyo Khichdi? (Pics)
1) Rinse the moraiyo seeds in a bowl 3-4 times using water or until the water is not cloudy anymore.
2) Soak in enough water for 20-30 minutes. While it is soaking, prep the rest of the ingredients. After the soaking time, drain the water.
3) Heat ghee in a pressure cooker on medium heat. (or turn on the saute mode in the instant pot).
4) Once the ghee is hot, add cumin seeds and let them sizzle a bit. Add cinnamon stick and cloves, and saute for 30-40 seconds or until you get a nice aroma of the spices.
5) Add peanuts and fry with stirring constantly until golden brown.
6) Add green chilies and curry leaves, and saute for 30-40 seconds.
7) Add potatoes and sendha namak. Mix well.
8) Add drained moraiyo seeds.
9) Mix and saute everything for 1-2 minutes.
10) Add water and stir. Cover the pressure cooker with a lid.
Instant pot: Cook on Manual (high pressure) for 8 minutes.
Stove top pressure cooker: 2-3 whistles in medium heat.
11) Let the pressure go down by itself (NPR: Natural Pressure Release). Then open the lid.
12) Add lime juice.
13) Add freshly chopped cilantro.
14) Stir everything and the consistency of the khichdi should be thick porridge-like.
💭 Expert Tips For Moraiyo Recipe
- Follow the ratio of moraiyo seeds to water as mentioned. It looks like a lot of water but trust me moraiyo khichdi doesn’t get lumpy even after cooling down for a couple of hours.
- Of course, it gets lumpy and loses its consistency after storing it in the refrigerator.
- If making moraiyo khichdi on regular days then you can use regular table salt instead of rock salt.
🍽 Serving Ideas For Moraiyo Khichdi
- Remove the warm/hot moraiyo khichdi on an individual serving plate. Drizzle some ghee on top.
- To make a meal, serve this farali khichdi with farali rajgira kadhi.
- Instead of kadhi, moraiyo khichdi can be served with a bowl of plain yogurt.
Check Out Other Fasting Recipes
Did you try this Moraiyo Khichdi recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Moraiyo Khichdi Recipe (Samo Khichdi)
- 2 tablespoons Ghee (clarified butter) Plus more to drizzle on cooked khichdi
- 1 teaspoon Cumin seeds
- 1 inch Cinnamon stick
- 3 Cloves
- 3 tablespoons Peanuts
- 8-10 Curry leaves
- 3 Green chilies finely chopped
- 1 medium Potatoes ¾ cup of peeled & cubed
- 1 cup Moraiyo (Samo or Barnyard millet)
- 5 cups Water 2 ½ cups for pulao like texture
- 2 teaspoons Lemon juice or Lime juice
- 2 tablespoons Cilantro or coriander leaves finely chopped
- Rinse the moraiyo seeds in a bowl 3-4 times using water or until the water is not cloudy anymore.
- Soak in enough water for 20-30 minutes. While it is soaking, prep the rest of the ingredients. After the soaking time, drain the water.
- Heat ghee in a pressure cooker on medium heat. (or turn on the saute mode in instant pot). Once the ghee is hot, add cumin seeds and let them sizzle a bit.
- Add cinnamon stick and cloves, and saute for 30-40 seconds or until you get a nice aroma of the spices.
- Add peanuts and fry with stirring constantly until golden brown.
- Add green chilies and curry leaves, and saute for 30-40 seconds.
- Add potatoes, sendha namak and drained moraiyo seeds. Mix and saute everything for 1-2 minutes.
- Add water and stir.
- Cover the pressure cooker with a lid.Instant pot: Cook on Manual (high pressure) for 8 minutes.Stove top pressure cooker: 2-3 whistles in medium heat.
- Let the pressure go down by itself (NPR: Natural Pressure Release). Then open the lid.
- Add lime juice and freshly chopped cilantro.
- Stir everything and the consistency of the khichdi should be thick porridge-like.
- Use 2 ½ cups of water for 1 cup of Moraiyo seeds.
- Cook on the stovetop in a pan.
- Follow the same steps up to adding water.
- Let the water come to a boil, then cover the pan with a lid and lower the heat to the lowest possible.
- Cook for 15-17 minutes. After that open the lid and fluff up the sama khichdi.