Veggie Masala Khichdi

Khichdi is one of the most popular Gujarati dishes and is usually made with a combination of lentils and rice cooked together. Adding in a few veggies and spices makes it a delectable recipe

All Ingredients

Kadhi is the ideal accompaniment to this Rice and lentil recipe. Watch how to make Veggie Masala Khichdi and Kadhi on our Youtube channel.

Veggie Masala Khichdi
Course: Main Dish
Cuisine: Gujarati, Indian-Vegetarian
  • 1 cup Frozen Mixed veggies – Corn, Carrots, Peas and Beans
  • 8-10 Broccoli Florets
  • 1 Medium sized Potatoes – Chopped and soaked
  • 2 Medium sized Onions – roughly cut
  • 12-15 curry leaves
  • 2 Green Chillies slit lengthwise
  • 4 dried red chillies
  • 1 small stick Cinnamon/ taj/ dalchini
  • 8-10 Black Peppercorns/ mari
  • 1 Cloves/laung/laving
  • ¼ cup Tuver Dal / Pigeon Peas (Split pigeon peas – Washed and soaked for 15 mins
  • 1 cup long grain basmati rice – Washed and soaked for 15 mins
  • 1 tbsp Sesame oil
  • tbsp Cow's Ghee/ Clarified butter
  • tsp Asafoetida
  • tsp Turmeric powder
  • 1 tsp Red Chilli Powder
  • salt - to taste
  • 3 cups water
  1. Put a pressure cooker on the flame and let it heat for a while
  2. Roast the dry spices for a few seconds
  3. Add Sesame oil and ensure that all the spices are coated in the oil
  4. On a medium flame allow to heat till the ghee melts completely
  5. Add the mustard seeds
  6. Add the cumin seeds
  7. Add Asafoetida
  8. Add the red chillies once you hear the popping sound
  9. Crush the curry leaves in your hand and add them
  10. Add the chopped onions
  11. Give the mixture a Good whisk
  12. Add the Turmeric
  13. Add the chopped Potato
  14. Add the Broccoli florets
  15. Add the frozen mixed veggies
  16. Add the red chilli powder
  17. Add Salt to taste
  18. Once the veggies start softening, add the rice and split pigeon peas mixture
  19. Stir the mixture well
  20. Add Water
  21. Stir the mixture well
  22. Cover the Pressure cooker and allow for two whistles
  23. After the pressure cooker cools down, the khichdi is ready
  24. Enjoy with Papad and Yoghurt

Veg Manchurian

You can watch this Recipe on our Youtube Channel here

Veg Manchurian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
This recipe can be made from the readily available frozen veggies and the shredded veggie mixes available in supermarkets.
Cuisine: Indo-Chinese
For the Dumplings
  • 2 cups shredded veggies beetroot, cabbage, green beans, carrot, capsicum, onion and spring onions. Before using the shredded veggies for dumplings set aside about half a cup to add to the Manchurian sauce later
  • 1 cup Corn flour
  • 1 cup white flour
  • 2 tbsp Dark Soya Sauce
  • 2 tbsp Hot sauce
  • 2 tbsp Ginger Garlic paste or quantity to taste
  • 2 tbsp Red and green chilli paste - to taste
  • 1 tbsp crushed black peppercorn powder
  • salt Soy sauce does have salt
  • 3 tbsp Corn flour
For the Sauce
  • 3-4 cups water room temperature
  • 3 tbsp Dark Soya Sauce
  • 3 tbsp Tomato ketchup
  • 2 tbsp Hot sauce
  • 3-4 Green Chillies – finely chopped
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 2 tsp crushed pepper powder
  • 1 Spring onion – finely chopped – set aside for seasoning
  • 2 tsp Oil of choice oil of choice – preferably Sesame oil or Peanut oil
  • 2 tsp crushed pepper powder
  • 1 Spring onion – finely chopped – set aside for seasoning
  • 2 tsp Oil of choice – preferably Sesame oil or Peanut oil
  1. Method (For the dumplings) Mix all the ingredient to form a tight dough Bind well without adding any water Roll into balls
  2. Deep fry, shallow fry or air fry till crisp and set aside.
  3. Method (For the Sauce) In a bowl, mix ingredients 1 to 5 into a smooth fluid mix and set aside In a heated wok, pour the oil and add ginger and garlic paste till they turn pink. Add the chopped chillies and crushed pepper
  4. Add the half cup of shredded veggies which were set aside earlier
  5. Add the liquid mix and give it a boil Keep stirring to avoid starchy lumps. Once the mixture starts glazing, add the dumplings.
  6. Add water if required. Add Salt to taste if required Give it a roaring boil letting the dumplings absorb the flavours Taste. Adjust
  7. Transfer to serving bowl, garnish with finely chopped spring onions Enjoy with a bowl of rice or noodles!
Recipe Notes


Prep Time
15 mins
Cook Time
35 mins
Total Time
1 hr
I am a foodie & I love to cook too... I never feel lazy when I have to cook. Any time of the day/ night. Sometimes I even get scolded by my Hubby dear for not taking a break. It's tough to explain but cooking's my break 🙂 But I am a staunch Gujarati too. I love my "thepla-shaak", Daaldhokli, Dhokla, Khaman-homemade, my Dal Rice Shaak Rotli meals...and MUTHIYA- the steamed dumplings. I can write a long article about these lovely MUTHIYAS 🙂 WHAT IS MUTHIYA? Muthiyas are steamed flour and grated vegetable dumplings. They can be made by combining several flours of your choice but the base flour must be wheat. In combination with wheat flour, I combine Bajri / Pearl Millet flour, Maize, Wheat Bran, Burgul / Ghau Fada I GRATE sweet gourd, carrot, zucchini, cabbage or chop spinach, fresh fenugreek leaves - whatever is available in my veggie tray, I add to the Flour/s or a little of all of this. Even grated bitter gourd/karela & it's skin also tastes awesome When it comes to chopping greens, I prefer scissors There have been many tips for using left over rice or Khichdi in the muthiya. I hate doing that. It spoils the "MUTHIYA TASTE" I refrain from using leftovers in muthiya. AHH! YES! I PREFER TO ADD ENO INSTEAD OF SODA BICARB I steam some extra muthiyas, store in the fridge to put them in some curried veggies. OR even make a round 2 as an evening meal OR even pack and carry in the car to avoid an "outside" meal while shopping in the malls. this is a life saver dish 🙂 trust me 🙂 NOW THE recipe- finally 🙂
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 35 Muthiyas
For the Muthiya Dough
  • 1.5 Cups Wheat Flour
  • 1.5 Cups Bajri / Pearl Millet Flour
  • 2 cups Fresh Fenugreek Leaves washed well, Chopped (here you can use any or little of all- GRATED sweet gourd, carrot, zucchini, cabbage, chop spinach, fresh fenugreek leaves)
  • 1.5 Cup Curds/ yogurt- Plain and unflavored
  • salt to taste
  • 2 Tbsp. Sugar believe me they don't taste "sweet"
  • 4 tsp. ENO /flavourless Fruit salt / soda bicarb
  • 1.5 tbsp. Sesame seeds
  • 1 Tsp. Turmeric powder
  • 1 Tsp. Asafoetida
  • 2 Tsp. Red Chilli Powder (don’t you worry, won't get spicy)
  • water - as require
  • A Microwave safe bowl to mix ALL
  • A large good quality STEAMER
For the tempering of Muthiyas
  • A Large Non-stick WOK
  • 3 Tbsp. Oil of choice
  • 2 Tbsp Sesame seeds yes again
  • 2 Tsp. Mustard seeds / Rai
  • 1 Garlic bulbs peeled & grated
  • 4-5 Green Chillies cut to Half Inch pieces- Or to taste
  • Muthiyas cut to Biteable size
For the Muthiya Dough
  1. In a large bowl put all the ingredients except WATER, Mix & knead well
  2. Now add water to make a soft dough. Stiff dough= hard & dry muthiya
  3. Take a pinch of the ready dough & dare to taste & adjust taste at this stage. After this stage there wont be any scope to rectify
  4. Wash hands, Pour water in the steamer, ready the steamer for steaming Put the steamer on a medium flame.
  5. Grease the steaming dish with a unflavoured and non-smelly oil - well take a small dish or a bowl with some water in it Wet palms with water NOT OIL take a dollop of dough and roll well and put on the steamer dish. Repeat with the rest of the dough
  6. Cover the steamer with lid
  7. Steam without opening Lid for 20-25 minutes- patiently Insert a tooth pick or a knife to the steamed rolls. If the knife/toothpick comes clean, then they are done, If not then do wait till they come clean 🙂
  8. Serve right away for an oil free YUM with Chutney or Ketchup
Saute Muthiyas
  1. On a Medium flame, place wok
  2. Pour Oil
  3. Allow Oil to get hot, NOT SMOKE 🙂
  4. Add Mustard seeds
  5. Allow to crackle
  6. Add Sesame Seeds + Chillies+ Garlic
  7. Add the cut Muthiyas immediately ( WHY? because they are going to saute for quite some time so care should be taken that garlic & sesame & green chillies retain their favors)
  8. Carefull toss the muthiyas at intervals
  9. Allow the Muthiyas to get NICELY CRISP
  10. Transfer to serving Plate
  11. Serve with Green- Coriander Chutney & Ketchup
Recipe Notes

Don't forget your cup of TEA or a TALL glass of Chaash With your LOVED ones.. #TIP# if living in cold climatic conditions, prepare the steamed rolls & next day follow up with saute & crisping them up in the wok for your kiddo's or Hubby's tiffin box.