Singoda Khichdi

Singoda Khichdi

Greetings, my fellow European food enthusiasts! Today, I'm delighted to share with you a culinary gem from the heart of India – Singoda Khichdi. This wholesome dish, crafted from water chestnut flour, is a testament to India's rich culinary heritage and its ability to create delectable dishes that are both nutritious and satisfying.

What is Singoda Khichdi?

Singoda Khichdi is a savoury porridge made from singhara, also known as water chestnut flour. This flour, derived from the edible water chestnut, is gluten-free and rich in fibre, making it a perfect choice for those with gluten sensitivities or dietary restrictions. The khichdi itself is a medley of flavours, featuring a blend of aromatic spices, vegetables, and the unique nutty flavour of singhoda flour.

The Benefits of Singoda Khichdi

Beyond its delectable taste, Singoda Khichdi offers a host of nutritional benefits:

  • High Fibre Content: Singhoda flour is a rich source of fibre, which promotes digestive health, regulates blood sugar levels, and aids in weight management.
  • Gluten-Free: Singoda Khichdi is a naturally gluten-free option, making it suitable for those with gluten sensitivities or celiac disease.
  • Heart-Healthy: The fibre in singhoda helps lower cholesterol levels and reduce the risk of heart disease.
  • Nutrient-Packed: Singhoda is also a good source of protein, vitamins, minerals, and antioxidants, providing essential nutrients for overall health and well-being.

Preparing Singoda Khichdi: A Step-by-Step Guide

Embark on your culinary adventure with this simple yet flavourful Singoda Khichdi recipe:


  • 1 cup singhoda flour
  • 2 cups water
  • 1 cup vegetables of your choice (chopped carrots, peas, potatoes, etc.)
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • Salt to taste


  1. Soak the Singhoda Flour: In a bowl, combine the singhoda flour with 3/4 cup of water. Mix well and set aside for 15-20 minutes, allowing the flour to absorb the water.
  2. Prepare the Vegetables: While the singhoda flour is soaking, wash and chop your chosen vegetables into bite-sized pieces.
  3. Heat the Oil: In a heavy-bottomed pan or pot, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
  4. Add Spices: Once the cumin seeds start to crackle, add the turmeric powder, red chili powder, and salt. Stir well and cook for about a minute until the spices are fragrant.
  5. Add Vegetables: Toss in the chopped vegetables and cook for 5-7 minutes, or until they start to soften.
  6. Add Singhoda Flour Mixture: Drain the excess water from the soaked singhoda flour. Add the flour mixture to the pan with the vegetables and spices.
  7. Cook the Khichdi: Mix well and bring the mixture to a boil. Reduce the heat to low, cover the pot, and allow the khichdi to simmer for 10-15 minutes, or until the khichdi thickens and the vegetables are tender.
  8. Serve and Enjoy: Garnish with fresh cilantro or chopped green onions, if desired. Serve your Singoda Khichdi hot and savour the nutty, flavourful goodness.

Tips for Success:

  • For a richer flavour, you can use ghee instead of oil for tadka.
  • If you prefer a more intense flavour, increase the amount of spices according to your taste.
  • You can also add other vegetables, such as cauliflower, green beans, or bell peppers.
  • Garnish with a squeeze of lemon juice for a tangy twist.

With its simplicity, wholesome ingredients, and versatility, Singoda Khichdi is a culinary gem that is sure to delight your taste buds and inspire you to explore the rich world of Indian cuisine. So, gather your ingredients, follow these easy steps, and embark on a culinary adventure that will tantalise your senses and leave you craving more.

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