Khichadi Bake recipe - How to make Khichadi Bake
Main Procedure
For the potato vegetable- Heat the oil in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
- Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté for 1 to 2 minutes.
- Add the potatoes, ¼ cup water and salt and cook for some more time.
- Add the curds, mix well and keep aside.
For the tempered curds - Whisk the curds with salt and keep aside.
- Heat the oil in a small pan and add the mustard seeds to it.
- When they crackle, add the curry leaves and pour over the curds. Mix well. Keep aside.
How to proceed - Warm the khichadi and put it in a serving dish.
- Top with the potato vegetable.
- Spread the tempered curds evenly on top and sprinkle chilli powder over it.
- Bake in a pre-heated oven at 200°C (400°F) for 5 minutes or microwave for 2 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
| Energy | 308 cal |
| Protein | 8.3 g |
| Carbohydrates | 36.4 g |
| Fiber | 2.8 g |
| Fat | 13.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 292.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 9.3 mg |
| Folic Acid | 22.6 mcg |
| Calcium | 133.1 mg |
| Iron | 19.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 191.3 mg |
| Potassium | 150.8 mg |
| Zinc | 0.5 mg |