Are you looking for a simple, quick recipe with millet and legumes? Then try this Bhaidku – A traditional and ancient meal recipe from Gujarat. It is easy to digest, rich in plant protein and fiber, and is a family’s favorite meal recipe.<\/p>\n\n\n
“First of all, I would like to wish you all a very happy New Year! I hope you had a wonderful holiday season spent with your loved ones.<\/p>\n\n\n\n
Let’s start this new year on a tasty note by trying out this flavorful and comforting traditional Gujarati recipe – Bhaidku.<\/p>\n\n\n\n
Bhaidku comes from the Gujarati verb Bharadvu, which means “to grind.”<\/p>\n\n\n\n
This recipe from Gujarat uses a particular type of flour called Bhaidku flour, along with vegetables and regular spices. Bhaidku flour is slightly coarse and combines four different grains: rice, green moong dal, bajra, and jowar.<\/p>\n\n\n\n
Bhaidku flour can be made in dry grinders\/blenders. It can be stored for three months at room temperature and over a year or more in a freezer.<\/p>\n\n\n\n
This dish is tasty and healthy and can be easily prepared in a single pot. It is ideal for breakfast or can be served as a light lunch or dinner.<\/p>\n\n\n\n
The millets are very filling so a bowl of Bhaidku would keep you full for a long time. This recipe is easy to chew and digest, making it ideal for seniors and small children.<\/p>\n\n\n\n
Bhaidku can be made With Buttermilk, milk, or water.<\/p>\n\n\n\n
I love bhaidku made with Buttermilk. It’s so delicious and easy to make. I’m excited to share the recipe with you so you can try it out for yourself and enjoy the fantastic taste of this traditional dish.<\/p>\n\n\n\n
Ingredients required<\/strong><\/h2>\n\n\n\n
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.<\/p>\n\n\n\n
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Bajri: Bajri, or pearl millet, is primarily cultivated in India and Africa. It has a strong nutty aroma and a slightly bittersweet aftertaste. Bajri is a rich source of nutrients and has many health benefits, including weight loss, improved diabetes management, and increased intake of nutrients that promote healthy hair, nails, and skin. You can easily find it in Indian stores as well as on Amazon.<\/li>\n\n\n\n
Jowar: Jowar, or sorghum, is a whole-grain cereal. It is considered one of the top five cereal crops in the world, alongside wheat, oats, corn, and barley. Originally from Africa, it has now spread to other parts of the world, such as southern Asia and the Americas. Jowar is an excellent source of dietary fiber, low in carbohydrates compared to other grains, and contains essential minerals such as calcium, iron, phosphorus, potassium, and sodium. It also has a lower glycemic index than ragi and foxtail millet. You can find jowar in any Indian grocery store and on Amazon.<\/li>\n\n\n\n
Rice: We will need white rice for this recipe. I used small-grain sona masoori rice. You can use any white rice.<\/li>\n\n\n\n
Moond dal with skin: Chilka moong dal is known as split green gram with skin in English. In Gujarati, it is known as fotra wali mag ni dal, You can substitute it with yellow moong dal.<\/li>\n\n\n\n
Vegetables – I used bell peppers, green beans, green peas, and carrots. Feel free to use your choice of vegetables.<\/li>\n\n\n\n
Aromatics – Ginger, onion and garlic.<\/li>\n\n\n\n
Spices: You will need basic spices like salt, turmeric powder, and chili powder.<\/li>\n\n\n\n
Whole spices – Carom seeds for good digestion and cumin seeds for earthy flavors.<\/li>\n\n\n\n
Sesame seeds and curry leaves.<\/li>\n\n\n\n
Ghee: You can use oil instead, too.<\/li>\n\n\n\n
Chaas (Buttermilk) – you will need a little bit of sour chaas.<\/li>\n<\/ul>\n\n\n
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Step-by-step process<\/strong><\/h2>\n\n\n\n
Making bhaidku flour<\/strong><\/p>\n\n\n\n
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Add rice and moong dal in a pan, roast for 2 to 3 minutes on a low to medium flame, and pour the takeout into the bowl.<\/li>\n\n\n\n
Then, in the same pan, add bajra and jowar. Roast for 2 to 3 minutes on low to medium flame and take out into the same bowl.<\/li>\n\n\n\n
Cool down the roasted grain mixture and grind it into coarse flour. The texture of the powder should resemble sand or semolina (sooji).<\/li>\n\n\n\n
Bhaidku flour is ready. Store it in an airtight container. This flour stays suitable for up to 3 months.<\/li>\n<\/ul>\n\n\n
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Making bhaidku<\/strong><\/p>\n\n\n\n
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In a mixing bowl, take 1 cup of bhaidku flour. Add Buttermilk and water to it. Mix well and let it soak for 15 minutes.<\/li>\n\n\n\n
Now, in a pan, heat the ghee. Add cumin seeds, ajwain, sesame seeds, and curry leaves. Saute it.<\/li>\n\n\n\n
Then add garlic and ginger paste. Saute for 30 seconds.<\/li>\n\n\n\n
Now add all the vegetables—Saute for 2 to 3 minutes or until it becomes slightly soft.<\/li>\n\n\n\n
Then add salt, turmeric powder, and red chili powder. Mix well.<\/li>\n\n\n\n
Now add the soaked bhaidku flour mixture. Stir continuously until it starts boiling.<\/li>\n\n\n\n
Reduce the flame to low heat. Cover the pan and cook bhaidku on low flame for 10 to 15 minutes or till it is properly cooked. Check the seasoning.<\/li>\n\n\n\n
Switch off the flame and Garnish with cilantro leaves. Serve it hot with dahi and pickle.<\/li>\n<\/ul>\n\n\n
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Tips and notes<\/strong><\/h2>\n\n\n\n
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If the Buttermilk (chaas) is not sour, use 1 to 2 tablespoon lemon juice.<\/li>\n\n\n\n
Make sure to cut all the vegetables into tiny pieces.<\/li>\n\n\n\n
Roasting the millet, rice, and dal is a crucial step. Please don’t skip it.<\/li>\n\n\n\n
Store bhaidku premix or flour in an airtight container in the refrigerator for 3 to 4 months or more.<\/li>\n\n\n\n
Soaking the bhaidku flour speeds cooking and prevents lumps from forming in your mix. It’s a handy little trick that can make a huge difference in your dish’s final texture and taste. So remember to soak it beforehand!<\/li>\n\n\n\n
I add carrots, peas, bell peppers, and corn. You can add vegetables of your choice to make this dish more nutritious.<\/li>\n\n\n\n
Cook the bhaidku mixture on low flame.<\/li>\n\n\n\n
If you don’t find whole bajri and jowar, use bajri flour and jowar flour. Mix them with crushed rice and dal.<\/li>\n\n\n\n
Bhaidku tastes excellent when served hot. Once it is cooled down, adjust its consistency by adding hot water as required.<\/li>\n\n\n\n
Leftovers can be stored in an airtight container in the fridge for up to 2 days.<\/li>\n\n\n\n
You can use bhaidku flour in making dhokla and handvo too.<\/li>\n<\/ul>\n\n\n
![\"\"](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2024\/01\/Bhaidku-1.jpg\")
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