• June 25, 2022

Kuttu Khichdi | Buckwheat Khichdi

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Kuttu ki khichdi or Buckwheat khichdi with step by step photos – yet another easy and quick Navratri fasting recipe that is healthy, filling as well as tastes good.

buckwheat khichdi recipe, kuttu ki khichdi recipe, vrat ki khichdi recipe

Generally we use buckwheat flour to make Kuttu ki roti or Kuttu ki poori during Navratri. This time I managed to get buckwheat groats from the organic section of a super store.

I first had buckwheat groats in goa and was surprised to know these were available there too and that too from a local shop. Maybe as the place where we lived were frequented by Russian and European tourists, hence due to demand these were available.

After taking an instant liking to the steamed buckwheat, I did make it a few times instead of rice and we liked its nutty flavor and taste. When we shifted, I could not get buckwheat in the local shops and so when I spotted these groats in the super store here, I had to buy them.

Buckwheat is grown locally in India and is a super food. buckwheat is not a cereal grain but a fruit seed. They are gluten free as well. Thus making them an excellent substitute for people having gluten allergy. They are rich in fibre and high in protein.

buckwheat, kuttu

Buckwheat is also called as kuttu in Hindi, kutto in Gujarati and papparai in Tamil language. 

These triangular shaped buckwheat groats have a light brown greenish color and have their outer husk removed. They are soft seeds and when you soak them in water, they become gelatinous. If you want a mushy texture, then you just need to cook the buckwheat in water, the way we cook rice. If you want a separate rice like texture, then roast or saute the buckwheat and then cook them in rice.

The idea of making this khichdi is from Tarla Dalal which is made similar to Sabudana khichdi. I have made my own changes to the method of preparation and the ingredients used.

For 1 cup of buckwheat I used 2 cups of water and the result was a soft and well cooked buckwheat groats. Buckwheat is warming and so is best had in cold seasons. The warmth from the buckwheat can also be balanced by serving it with a cooling yogurt raita.

I often cook buckwheat just like rice or make this khichdi. during this Navratri, I have already made the khichdi thrice.

I served the buckwheat khichdi with a bowl of yogurt. It will also go well with Vrat ki kadhi.

Step-by-Step Guide

How to make Kuttu ki Khichdi

1. Measure and keep all the ingredients ready for making buckwheat khichdi.

ingredients for making buckwheat khichdi

2. In a frying pan or tava, roast 2 tablespoon raw peanuts (moongphali) till they become crunchy and golden.

roasting peanuts on tawa

3. Let them cool. Remove and make a coarse powder of them in a mortar-pestle or in a coffee grinder.

crushing peanuts

4. Keep the powdered peanuts aside.

powdered peanut

5. Pick and then rinse 1 cup of  (buckwheat or buckwheat groats) few times in fresh water.

rinsing buckwheat groats

6. Drain the water and keep aside.

draining water from buckwheat

Making vrat ki khichdi

7. Heat 1 tablespoon ghee or peanut oil in a pan or pot.

heat ghee in a pan

8. Add ½ teaspoon cumin seeds (jeera) and saute till they crackle on low heat.

cumin seeds added

9. Then add 1 chopped green chili and ½ inch finely chopped ginger.

green chili and ginger added

10. Saute for a few seconds.

sauteing green chili and ginger

11. Add 2 medium sized potatoes which are chopped into small cubes.

chopped potatoes added

12. Stirring often saute the potatoes on medium heat. Its better to chop the potatoes in smaller cubes, so that they cook faster.

sauteing potatoes

13. Saute on medium heat stirring often for 2 to 3 minutes or more till the potatoes become crisp from the edges.

sauteing potatoes till edges become crisp

14. Then add the ground peanuts.

ground peanuts added

15. Saute for 30 seconds.

sauteing potatoes and peanuts

16. Then add the rinsed kuttu (buckwheat).

rinsed buckwheat added

17. Stir to combine and saute for 1 to 2 minutes on low to medium-low heat.

mixing buckwheat with potato mixture

18. Add 2 cups of water.

water added

19. Next add 1 teaspoon sugar and edible rock salt or sendha namak as required.

sugar and rock salt added

20. Stir and mix very well.

mixing sugar and salt with buckwheat khichdi

21. Cover the pan with its lid and simmer the buckwheat khichdi on a low to medium-low heat.

cooking buckwheat khichdi on low heat

22. Cook till all the water is absorbed and the buckwheat has softened and cooked well. While the buckwheat khichdi is simmering do check a few times to see if the water has not dried.

If the water looks less and the buckwheat groats are half cooked then add some water as needed and gently stir. Cover and continue to cook the buckwheat.

cooked buckwheat khichdi

23. Add 1 tablespoon chopped coriander leaves (cilantro).

coriander leaves added to buckwheat khichdi

24. Stir and mix again gently.

mixing coriander leaves with buckwheat khichdi

25. Lastly drizzle lemon juice (optional) for some light tang.

lemon juice added to buckwheat khichdi

26. Serve Buckwheat khichdi hot or warm with a bowl of curd (yogurt) or with vrat ki kadhi or any fasting curry dish.

buckwheat khichdi recipe, kuttu ki khichdi recipe, vrat ki khichdi recipe

If you are looking for more Fasting recipes then do check:

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buckwheat khichdi recipe, kuttu ki khichdi recipe

Kuttu ki Khichdi | Buckwheat Khichdi

Buckwheat khichdi is easy to prepare khichdi with buckwheat groats (sabut kuttu), potatoes and peanuts for Navratri fasting. Wholesome super food.

4.82 from 11 votes

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Preparation for kuttu ki khichdi

  • Roast peanuts in a frying pan or tava till they become crunchy and golden. Let them cool.

  • Remove and make a coarse powder of them in a mortar-pestle or in a coffee grinder. Keep the powdered peanuts aside.

  • Pick and then rinse the buckwheat a few times in water and keep aside.

Making kuttu ki khichdi

  • Heat ghee or oil in a pan or pot. Add the cumin and on low heat saute till they crackle.

  • Then add the green chili and ginger and saute for a few seconds.

  • Add the potato cubes. Saute for 2 to 3 minutes on medium heat stirring often till the potatoes become crisp from the edges. Its better to chop the potatoes in smaller cubes, so that they cook faster.

  • Add the ground peanuts and saute for half a minute. Later add the rinsed buckwheat. Stir well and saute for 1 to 2 minutes on low to medium-low heat.

  • Add the water, sugar and edible rock salt. Stir and mix very well.

  • Cover the pan with its lid and simmer the buckwheat khichdi on a low to medium-low heat.

  • Cook till all the water is absorbed and the buckwheat has softened and cooked well. While the buckwheat khichdi is simmering do check a few times to see if the water has not dried.If the water looks less and the buckwheat groats are half cooked then add some water as needed and gently stir. Cover and continue to cook the buckwheat.
  • Add coriander leaves and give a final stir.

  • Serve buckwheat khichdi hot or warm drizzled with lemon juice.

  • This recipe can be scaled as per your requirements.

Nutrition Facts

Kuttu ki Khichdi | Buckwheat Khichdi

Amount Per Serving

Calories 544 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Monounsaturated Fat 1g

Cholesterol 16mg5%

Sodium 1275mg55%

Potassium 1345mg38%

Carbohydrates 92g31%

Fiber 15g63%

Sugar 2g2%

Protein 19g38%

Vitamin A 200IU4%

Vitamin C 27.5mg33%

Calcium 97mg10%

Iron 9.5mg53%

* Percent Daily Values are based on a 2000 calorie diet.

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This Kuttu Khichdi post from the archives first published in April 2014 has been republished and updated on 25 June 2022. 


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