Name: Khichdi Roll recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: moong dal soaked 1/2 cup; Rice soaked 1/2 cup; Desi ghee 2 tablespoons; Asafoetida a pinch; Cumin seeds 1/2 tsp; Ginger chopped 1 inch piece; Onion 1 medium chopped; Tomato 1 medium chopped; Salt to taste; Turmeric powder 1/2 teaspoon; Green chillies 1-2; For Beetroot raita:; 1 cup whisked fresh curds (dahi); 1/2 cup boiled , peeled and pureed beetroot; Salt, black salt, Pepper and cumin powder according to taste.

ABOUT Khichdi Roll RECIPE

Khichdi usually served with salad and raita, so here is my magical tadka or makeover to Khichdi.

Ingredients Serving: 3

moong dal soaked 1/2 cup
Rice soaked 1/2 cup
Desi ghee 2 tablespoons
Asafoetida a pinch
Cumin seeds 1/2 tsp
Ginger chopped 1 inch piece
Onion 1 medium chopped
Tomato 1 medium chopped
Salt to taste
Turmeric powder 1/2 teaspoon
Green chillies 1-2
For Beetroot raita:
1 cup whisked fresh curds (dahi)
1/2 cup boiled , peeled and pureed beetroot
Salt, black salt, Pepper and cumin powder according to taste.

Instructions

Heat ghee in a pressure cooker
Add asafoetida, cumin seeds, ginger, onion, tomato, green chilli and saute for 3-4 minutes.
Add dhuli moong dal, rice and mix well.
Sauté for 2-3 minutes.
add 3 cups water and mix.
Close the pressure cooker with the lid and cook under pressure till 1 whistles are given.
Open the cooker when the pressure reduces completely.
Make the ribbons of cucumber and make a mat.( Trim the edges)
Place 3 tbsp of Khichdi on cucumber mat and roll it. Apply sesame seeds on the edges.
and roll it.
Apply sesame seeds on the edges.
In serving plate spread some beetroot raita, place the roll on it and garnish with cream and rose petals.
Beetroot raita: Combine all the ingredients together in a deep bowl, mix well and refrigerate for at least 1 hour. Serve chilled

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