moriyo khichadi recipe
Quick Links
Farali Moraiyo Khichdi
, also known as Samak Rice Khichdi, is a delicious and comforting one-pot meal enjoyed during Hindu fasting days like Ekadashi, Janmashtami, or Navratri. Light on the stomach yet filling, this recipe is a go-to for many Gujarati households during upvas (fasting).
Why People Love Farali Khichdi
- Quick and easy to make – ready in under 30 minutes.
- Wholesome and comforting, especially with farali kadhi.
- Gluten-free and made with vrat-approved ingredients.
- Customizable – add potatoes, peanuts, or kadhi based on your taste.
Watch recipe video about Moraiyo Khichdi Recipe (મોરૈયા ખીચડી): ઉપવાસ માટે ફરાળી મોરૈયા ની ખીચડી | Moraiya Khichdi Recipe | Farali Khichdi | Farali Recipes
ઉપવાસ માટે ફરાળી મોરૈયા ની ખીચડી | Moraiya Khichdi Recipe | Farali Khichdi | Farali Recipes ...
Short Video Recipe
Watch recipe video about Moraiyo Khichdi Recipe (મોરૈયા ખીચડી): ઉપવાસ માટે ફરાળી મોરૈયા ની ખીચડી | Moraiya Khichdi Recipe | Farali Khichdi | Farali Recipes
ઉપવાસ માટે ફરાળી મોરૈયા ની ખીચડી | Moraiya Khichdi Recipe | Farali Khichdi | Farali Recipes ...
When is it Eaten?
This dish is commonly eaten for lunch or dinner during fasting days. It’s light enough for an afternoon meal and satisfying enough to be the main dish at night.
Ingredients You’ll Need:
- 1 cup Moraiyo (Samo Rice)
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- 2 Green Chilies (chopped)
- 1 inch Ginger (grated)
- 1 large Potato (peeled & diced)
- Sendha Namak (Rock Salt) to taste
- 2 cups Water
- Fresh Coriander for garnish
How to Make Farali Moraiyo Khichdi (Step-by-Step)
Step 1: Prep the Moraiyo
Wash the moraiyo thoroughly 2-3 times and soak for 10–15 minutes while you prepare the rest of the ingredients.
Step 2: Temper and Sauté
Heat ghee in a pan. Add cumin seeds, let them crackle. Add chopped green chilies and grated ginger. Sauté for a few seconds.
Step 3: Cook the Potatoes
Add diced potatoes and a little salt. Cover and cook for 5–7 minutes until potatoes are just tender.
Step 4: Add Moraiyo
Add soaked moraiyo to the pan. Stir well to coat with the tempered spices and ghee.
Step 5: Add Water & Cook
Pour in 2 cups of water. Add salt to taste. Cover and cook on low-medium flame for 10–12 minutes or until the moraiyo is cooked and fluffy.
Step 6: Garnish and Serve
Garnish with chopped coriander leaves and serve hot with farali kadhi, plain yogurt, or peanut chutney.
Farali Kadhi recipe
If you’d like a fuller meal, pair this khichdi with farali kadhi:
- 1 cup Curd
- 2 tbsp Arrowroot or Singhara Flour
- 1 tsp Ghee
- 1 tsp Cumin Seeds
- 2 Green Chilies (slit)
- Rock Salt to taste
- 2 cups Water
Whisk curd and flour together. Add water and salt. In a pan, heat ghee, temper cumin and green chilies. Add curd mixture. Stir continuously on low flame until it thickens slightly. Serve with hot khichdi.
Professional Tips
- Soak moraiyo beforehand for faster cooking.
- Use ghee instead of oil for an authentic taste.
- Always keep the flame low while adding curd (if making kadhi) to avoid splitting.
- You can add crushed peanuts or roasted makhana for crunch.
Equipment Used
- Heavy bottomed pan or kadhai
- Spatula
- Knife & chopping board
- Measuring cups/spoons
- Whisk (for kadhi)
Nutritional Info (Approx.)
- Calories: 210 kcal per serving
- Carbs: 38g
- Protein: 4g
- Fat: 5g
- Fiber: 2g
Cooking & Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
FAQs
Q. Can I make moraiyo khichdi without potatoes?
Yes, you can skip potatoes or replace them with sweet potatoes or raw banana for variety.
Q. Is moraiyo the same as sabudana?
No, moraiyo (samo rice) is different. It’s a grain, while sabudana is made from tapioca.
Q. Can I reheat this khichdi?
Yes! Sprinkle some water and reheat on the stove or microwave. It stays good for a day in the fridge.
Q. Can I use butter instead of ghee?
You can, but ghee is traditional and gives a richer taste.
Enjoy your upvas with this light and satisfying Farali Moraiyo Khichdi!
Farali Moraiyo Khichdi Recipe
Ingredients
Equipment
Method
- For Moriyo khichdi
- Wash the moraiyo 2-3 times and soak it for 10–15 minutes.
- Heat ghee in a pan. Add cumin seeds, green chilies, and ginger paste.
- Add diced potatoes and sauté for 2–3 minutes.
- Drain moraiyo and add to the pan. Sauté lightly for 1 minute.
- Add 2 cups water and rock salt. Cover and cook on medium heat for 10–12 minutes or until water is absorbed and moraiyo is soft.
- Garnish with coriander and serve hot.
- Whisk curd with arrowroot flour and 1 cup water until smooth.
- Heat ghee in a small pan, add cumin seeds and green chilies.
- Add the curd mixture and bring to a gentle boil. Stir continuously to avoid curdling.
- Add salt and cook on low heat for 5–6 minutes.
- Serve hot with Moraiyo Khichdi.
