Farali Kuttu Khichdi/ Buckwheat Khichdi

October 8, 2018mayurisjikoni



Navratri is just round the corner and many homes especially ladies are getting ready for the 9 days festival. For Gujaratis it means garba and dandhia. It’s also the time when many fast for the 9 days. Different people fast in different ways depending on their tradition, culture or area they come for. For most Gujaratis these 9 days of fasting means no grains or pulses are consumed along with many of the beans and other vegetables. The dishes one can prepare are exactly as the same as the ones we make for Ekadashi or Farali.  There are some who fast 9 days without taking any salt and only eat fruits, nuts and milk.

I carried some buckwheat groat from India and decided to use them to make a farali dish.   I made farali kuttu khichdi(buckwheat khichdi) in the same manner as we make sabudana khichdi. Healthy, gluten free and easy to make, one can enjoy this dish even when not fasting.

Buckwheat is commonly used during fasting. The flour is more commonly used to make puris, pakodas, dosas or chilas, dhokra etc. The whole seeds or groat as its called can be used to make khichdi or porridge.

Buckwheat is not related at all to wheat. In fact its known as a pseudo cereal. The name buckwheat comes from the tree beech as the buckwheat seeds resemble the beech nuts of the beech tree, triangular in shape. Why is it not a cereal or grain? Well because buckwheat plant is related to sorrel, rhubarb and knotweed.

It is believed that the domesticated version of buckwheat was first planted 6000BCE in the inland of South East Asia and it spread from there to other parts of Asia and Europe. Its used to make soba noodles, the Russians make blini (pancakes) from it and is used to make crepes in France.

Low in calories, buckwheat is a rich source of protein, dietary fibers, Vitamin B and magnesium, manganese and phosphorus. Low glycemic index makes its an ideal food for diabetics. It also contains disease fighting antioxidants. Also as I mentioned above its gluten free.

Make this easy to make and easy to digest khichdi.

farali kuttu khichdi 4

farali kuttu khichdi 5
buckwheat groat

farali kuttu khichdi 3

farali kuttu khichdi 1

farali kuttu khichdi 2


1 cup buckwheat groat

1¼ cup water

1 medium potato, peeled and cut into small cubes

½ cup coarsely chopped peanuts (roasted and shelled)

½ cup chopped fresh coriander

½ cup chopped fresh mint

2-3 green chilis finely chopped

1 tsp ginger paste

1 tsp cumin seeds (jeera)

1 tbsp sesame seeds

½ tsp cinnamon powder

¼ tsp clove powder

½ tsp sugar

1 tbsp oil/ghee

8-10 curry leaves

1-2 tbsp lemon juice

1¼ – 1½ tsp sendha namak (rock salt)

  1. Wash buckwheat groat in water 3-4 times.
  2. Add one cup water from the measured water and let it soak for 30 – 60 minutes.
  3. Add the buckwheat groat and water into a pan.
  4. Add 1 tsp salt(from the measured amount) and cook the groat over medium heat till its done. This may take about 10-15 minutes. You don’t want it overcooked or mushy.
  5. Remove the cooked buckwheat into a plate and spread it out using a fork so that it cools down completely.
  6. Puree the coriander and mint into a fine paste. I used a food processor so didn’t add any water.
  7. Heat oil/ghee in a wide pan over medium heat.
  8. When it becomes hot, add cumin seeds, sesame seeds. When the seeds begin to sizzle and pop, add the curry leaves and green chilis.
  9. Stir and add ginger paste.
  10. Add the chopped potato and remaining salt.
  11. Mix well, lower the heat and cover the pan. Cook the potatoes till done. You may need to add the remaining ¼ cup water to help the potatoes to cook.
  12. Add the coarsely chopped peanuts and mix well.
  13. Add the green paste (mint and coriander) and mix well.
  14. Add coriander and clove powders, sugar and mix well.
  15. Add the buckwheat groat and lemon juice. Mix very well.
  16. Let the khichdi become hot over low heat, gently mixing it occasionally so it does not stick to the bottom of the pan.
  17. Serve khichdi on its own or with plain yogurt.



  • Soaking buckwheat groat reduces cooking time.
  • Adjust the spices /condiments according to your taste. I prefer less sugar and more lemon juice.
  • Buckwheat groat doesn’t take long to cook so keep an eye as you don’t want it mushy.
  • Add cubed paneer instead of potatoes if you like.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following Navratri dishes:

Blog post
amaranth fruity pudding


Blog post
lemongrass fruity tea


Blog post
sukhadi (golpapdi)


peanut ladoos


Sending this recipe to the following event:




  • The Girl Next Door

    October 8, 2018 at 3:25 pm

    The khichdi looks amazingly delicious! I have a bag of buckwheat groats with me, and I’ve been wondering what to do with them. Now, I know. 🙂

    1. mayurisjikoni

      October 8, 2018 at 4:42 pm

      Make it Priya.. its yummy. Can also make it like oat porridge. Also can add lentils and make like a normal khichdi, instead of using rice.

  • Sujata Roy

    October 8, 2018 at 5:07 pm

    Khichdi looks so inviting. Something new to me. Never made buckwheat. Amazing share. I would love to have it anytime.

    1. mayurisjikoni

      October 8, 2018 at 8:20 pm

      Thanks Sujata, do try it as its very healthy and diabetic friendly, just don’t add the potatoes, add another veg.

  • Amrita

    October 9, 2018 at 7:06 am

    I made it with millets once and it was superb! This looks so inviting,warm and food for the soul! Can polish off the whole bowl!

    1. mayurisjikoni

      October 10, 2018 at 12:39 am

      Thanks Amrita.. thats a good idea to try with millet. Will do so. I’ve made a gooey khichdi with it.

  • Seema Doraiswamy Sriram

    October 9, 2018 at 7:56 am

    I love Buckwheat, very often we swap that for rice. I am so thrilled to see this minty version as I love mint too.

    1. mayurisjikoni

      October 10, 2018 at 12:38 am

      Thanks Seema.. do try it, its tasty.

  • Vidya Narayan

    October 9, 2018 at 9:08 am

    While this looks like sabudana khichdi with green spices, it is a much much healthier and filling Khichdi version. South Indians dont fast during Navratris and we focus on Pulses during this entire 9 days in the form of sundals. I feel every region has its own charm and way of celebrating but what is more wonderful is the variety of food such festivals bring in. Some of my guests fast during Navratri so I end up making fasting snacks too that are not deep fried which they enjoy. Since everyone is into healthy living these days, such recipes are a treasure. I need to use Buckwheat Groat soon and a great tip on soaking to reduce the cooking time. Happy Navratri to you and family! Jai Mata Di!

    1. mayurisjikoni

      October 10, 2018 at 12:36 am

      Thank you so much Vidya, India has such a wide variety of dishes and its good that now different communities mix up and we get to taste new dishes. Wishing you and your family too a very Happy Navratri.

  • Vanitha Bhat

    October 10, 2018 at 7:40 pm

    Looks so healthy and inviting! I have never tried buckwheat groats; I guess it is high time I do starting with your dish! Thanks for sharing dear 🙂

    1. mayurisjikoni

      October 10, 2018 at 9:30 pm

      Thanks Vanitha and you’re welcome. Please do try the recipe and its so healthy.

  • Meghna Chatterjee

    October 10, 2018 at 8:01 pm

    Love this version of the dish, looks so yummy and tempting. Thanks for the share 🙂

    1. mayurisjikoni

      October 10, 2018 at 9:29 pm

      Thanks Meghna and you’re welcome.

  • spiceaffairs2016

    October 10, 2018 at 8:18 pm

    The khichadi looks so yummy 😋, have to try your recipe for the Navratri fasting season, it looks so soul satisfying.

    1. mayurisjikoni

      October 10, 2018 at 9:29 pm

      Thanks Soma, please try it..its healthy and filling.

  • Jagruti Dhanecha

    October 10, 2018 at 10:45 pm

    I love to use buckwheat in my cooking, usually I make upma with it. Great for controlling sugar levels, like addition of mint in this recipe.

    1. mayurisjikoni

      October 10, 2018 at 11:58 pm

      Thanks Jagruti.

  • Pavani

    October 11, 2018 at 1:21 am

    Khichadi looks healthy and delicious too. I have to try making this recipe as I never had this one before.

    1. mayurisjikoni

      October 11, 2018 at 9:13 pm

      Thanks Pavani and please do try it as its really healthy.

  • Padma

    October 11, 2018 at 9:53 am

    Buckwheat khichdi sounds so interesting and healthy….Very apt and must try recipe for the Navratri fasting season….Totally yummy & filling 🙂

    1. mayurisjikoni

      October 11, 2018 at 9:12 pm

      Thank you so much Padma.

  • Sasmita Sahoo Samanta

    October 11, 2018 at 12:27 pm

    The khichadi looks really so yummy !!! Thank you for sharing during the Navratri fasting season 🙂

    1. mayurisjikoni

      October 11, 2018 at 9:12 pm

      Thanks Sasmita and you’re welcome.

  • jayashreetrao

    October 11, 2018 at 1:02 pm

    Some of these are quite new to me, I must try sometime. Different regions and different cultures. The dish looks delicious.

    1. mayurisjikoni

      October 11, 2018 at 9:11 pm

      Thanks Jayashree, do try it.

  • poonampagar

    October 11, 2018 at 1:55 pm

    I use kuttu ata but never tried anything with the groat. This khichadi sounds delicious di..I would definitely give it a try. Thanks for the share.

  • code2cook

    October 12, 2018 at 12:23 am

    with all preparation it is tempting me a lot. I have not bought buckwheat seed like this. only flour. but this farali khichdi worth trying. Bookmarked.

    1. mayurisjikoni

      October 12, 2018 at 10:00 pm

      Thanks Bhawana and please do try using buckwheat groat or seeds as its really healthy and filling. You can make it also like a normal pulao.

  • theculinarypeace

    October 12, 2018 at 7:14 pm

    Wow this is totally new to me. Would love to try this when I find buckwheat groats here.

    1. mayurisjikoni

      October 12, 2018 at 9:53 pm

      Thank you so much. I don’ know where you are based but its easy to get some online.

  • Renu Agrawal Dongre

    October 13, 2018 at 1:41 pm

    Wow this buckwheat khichadi looks so so delicious and yum, and wait did you mention that it is a fasting food, I would love to fast always if you give me this comforting bowl.

    1. mayurisjikoni

      October 13, 2018 at 10:10 pm

      Thank Renu and yes its used for fasting as its not a cereal or pulse. Kuttu atta too is used widely for fasting.

  • Lathiya

    October 13, 2018 at 6:27 pm

    I haven used buckwheat yet…but this Kichidi looks scrumptious…with fresh coriander and mint am sure it’s so flavorful

    1. mayurisjikoni

      October 13, 2018 at 10:08 pm

      Thanks Lathiya, try it is so healthy. You can make it also like a normal pulao or khichdi.

  • Preethi Prasad

    October 14, 2018 at 4:12 pm

    Buckwheat Khichdi sounds interesting and looks absolutely lip smacking.Love this healthy share for the theme.Bookmarking this recipe.

    1. mayurisjikoni

      October 14, 2018 at 8:55 pm

      Thank you Preethi, please share a photo whenever you make it.

  • kritisinghal2403

    October 14, 2018 at 6:15 pm

    Looks really innovative… have never heard anything like this before… healthy share…. infact, i haven’t heard more than sabudana khichdi during Navratris…this is a pleasant change 🙂

    1. mayurisjikoni

      October 14, 2018 at 8:54 pm

      Its like the new kid on the block…buckwheat is a healthy seed and widely used nowadays for fasting.

  • Sujata Shukla

    October 15, 2018 at 11:36 am

    Cant imagine that a khichidi could look so good! I have been trying to reduce rice and have a varied diet, and this buckwheat khichidi is one I should add to my menu. Thank you for giving one more healthy food option which looks tasty too!

    1. mayurisjikoni

      October 15, 2018 at 7:36 pm

      Thanks Sujata, I love buckwheat groat and its so healthy. You can add veggies of your choice.

  • jasmine jasmine

    August 31, 2019 at 8:54 pm

    Hi Mayuri, so refreshing to see a recipe without the use of ‘garam masala’ etc- you probably know what I mean- your recipe uses individual spices and looks wonderful! I am trying it without Mint (dont have any), peanuts (dont like them) and sesame seeds (dont have any). It still looks delicious! I will keep coming to your blog. Keep inspiring.

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