By Garima Johar
August 4, 2026
To make your traditional rice-based khichdi healthier, you can swap it with a gluten-free option. Here’s how you can make one-pot jowar khichdi. Follow these quick tips to get the perfect consistency.
Jowar is a hard grain. Soften its outer shell by soaking the jowar pearls for at least 8-10 hours.
Cook the jowar pearls in a pressure cooker. In 5-6 whistles, you’ll get the khichdi-like consistency.
To ensure consistency, the water-to-grain ratio for jowar khichdi should be 4:1.
Jowar pairs well with split moong dal. Acting as a binding agent, moong dal gives jowar khichdi a mushy texture.
Once cooked, swirl in a spoonful of curd after the khichdi has cooled slightly. It’ll add a creamy finish and boost the probiotic value of your bowl.