nachni khichu recipe | ragi khichu | Gujarati nachni khichu | healthy red millet snack |
by Tarla Dalal

nachni khichu recipe | ragi khichu | Gujarati nachni khichu | healthy red millet snack | with 16 amazing images.

Nachni Khichu is a tasty and healthy delicacy which comes from Gujarat It is very famous among Gujurati’s and is eaten as snack or breakfast. It is very healthy as it is made by process of steaming.

Traditionally khichu is made with rice flour but we have given it a twist by making Ragi Khichu even healthier as we have switched rice flour to nachni flour. Khichu can be prepared from various types of flours like rice flour, wheat flour, bajra flour, nachni flour, jowar flour etc. We have made Gujarati nachni khichu with ragi (nachni / red millet) flour, low fat curds (dahi) / soya curds, cumin seeds (jeera) for taste, chilli powder, asafoetida (hing), finely chopped green chillies to enhance the flavor of khichu and chopped coriander for a refreshing flavour.

We make the Ragi Khichu tastier by having it with koro sambar or red chilli powder and oil on top. It enhances the flavor and makes it 100 times tastier. In Navartri, there are different stalls/small shops of eating joints where Khichu is one of the snacks served.

See why we think Gujarati nachni khichu is healthy. Ragi flour is high in protein and great source for vegetarians. In addition its gluten-free, fibre rich food which in turn is good for diabetics and a healthy heart. Ragi flour creates a much lower surge in sugar levels compared to wheat.

Make sure you serve Nachni Khichu immediately, as it tends to get hard as it cools down, thus it is always eaten warm as it is soft then.

Enjoy how to make nachni khichu recipe | ragi khichu | Gujarati nachni khichu | healthy red millet snack | with detailed step by step photos below.

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Nachni Khichu recipe - How to make Nachni Khichu

For Nachni Khichu
2 cups ragi (nachni / red millet) flour
1/4 cup low fat curds (dahi) /
1 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1/2 tsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

Method
For nachni khichu

To make nachni khichu, put 4 cups of water mixed with 2 tablespoons of curds to boil in a saucepan.
Add the cumin seeds, chilli powder, asafoetida, green chillies and salt and bring to boil.
Add the ragi flour and whisk vigorously with a wooden spoon so that no lumps remain.
Cover and cook on a slow flame for 10 minutes.
Add the oil and coriander and mix well.
Serve the nachni khichu hot.

Nutrient values (Abbrv) per serving

Energy	253 cal
Protein	5.8 g
Carbohydrates	52.6 g
Fiber	8.4 g
Fat	2.2 g
Cholesterol	0 mg
Sodium	15 mg

Click here to view calories for Nachni Khichu

Nachni Khichu recipe with step by step photos

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nachni khichu recipe | ragi khichu | Gujarati nachni khichu | healthy red millet snack | is a Gujurati delicacy traditionally made with rice flour, but we have used nachni flour, also known as ragi flour. If you like the recipe given below are similar recipes :

Method For Nachni Khichu

To prepare the nachni khichu recipe | ragi khichu | Gujarati nachni khichu | healthy red millet snack |, put 4 cups of water in a saucepan. Ragi is a rich source of calcium, to read more about the health benefits of ragi.
Add 2 tablespoons of curds.
Boil this mixture on a medium flame. Whisk well to ensure that there are no lumps in the mixture.
Once the water starts boiling, add the cumin seeds. Also, you can toss in some sesame seeds.

Add chilli powder. This is totally optional. If preparing for kids, skip adding it.
Add asafoetida.
Add green chillies and salt. You can adjust the quantity as per the spice level you prefer. Alternatively, you can add green chilli paste or even put some ginger to make the ragi khichu recipe more delightful.
Bring this to boil.
Add the ragi flour.

Whisk vigorously with a wooden spoon so that no lumps remain. You can even make use of a wooden rolling pin to mix the khichu mixture. While you are stirring, within a minute, the nachni flour will absorb most of the water and becomes a thick, sticky dough.
Cover the pan with a lid and cook the ragi khichu. You can even transfer the entire thing to a greased colander and place on a vessel of hot water or on a greased dhokla steamer and steam the ragi khichu instead of cooking in the same pan.
Cook on a low flame for another 8 to 10 minutes or till the mixture leaves the sides of the pan, stirring once in between to ensure that it is not sticking to the bottom of the pan. If you are a beginner and have a fear of the khichu sticking to the pan, place a hot tawa below the pan while it is cooking on a low flame.
Switch off the flame and it is ready to serve.
Add the oil. Also, you can add ghee if you like.

Sprinkle some coriander.
Mix well and our nachni khichu recipe | ragi khichu | Gujarati nachni khichu | healthy red millet snack | is ready.
Serve the ragi khichu hot.

How do south Indian's prepare khichu

South Indian's pepare ragi khichu in a similar manner. They call it Ragi Sangati in Telegu and ragi flour, salt and water are only used to make the recipe.

Madhavi

on 03 Aug 22 09:41 AM

Hello, How do we select language options to read recipes and directions in a language other than English (Gujarati or Hindi, for example)? Thank you.

Tarla Dalal

04 Aug 22 08:49 AM

If the recipe is translated, you will see a green bar with the Hindi or Gujarati link. In this case, the recipe is translated in Hindi only. Thanks.

Foodie #697863

on 11 Aug 21 02:03 PM

shobha sharma

on 06 Jun 21 05:48 PM

07 Jun 21 07:59 PM

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

Mahesh Kumar

on 06 Jun 12 02:23 PM

Delicious!!!

07 Jun 21 07:56 PM

orangeanush

on 23 Apr 12 01:42 PM

I had never heard of khichu before and I was surprised at how tasty it was for such a simple-looking dish! I often have it for breakfast. It is filling without being heavy. The only changes I make are to omit the chilli powder as I don't want it to be too hot and I put lemon juice instead of curds. Also mostly I cook it in the microwave, as suggested in one of the other khichu recipes for speed and ease. It's a quick and tasty way to consume nutrient-rich ragi.