“First of all, I would like to wish you all a very happy New Year! I hope you had a wonderful holiday season spent with your loved ones. Let’s start this new year on a tasty note by trying out this flavorful and comforting traditional Gujarati recipe – Bhaidku. Bhaidku comes from the Gujarati verb Bharadvu, which means “to grind.” This recipe from Gujarat uses a particular type of flour called Bhaidku flour, along with vegetables and regular spices. Bhaidku flour is slightly coarse and combines four different grains: rice, green moong dal, bajra, and jowar. Bhaidku flour can be made in dry grinders/blenders. It can be stored for three months at room temperature and over a year or more in a freezer. This dish is tasty and healthy and can be easily prepared in a single pot. It is ideal for breakfast or can be served as a light lunch or dinner. The millets are very filling so a bowl of Bhaidku would keep you full for a long time. This recipe is easy to chew and digest, making it ideal for seniors and small children. Bhaidku can be made With Buttermilk, milk, or water. I love bhaidku made with Buttermilk. It’s so delicious and easy to make. I’m excited to share the recipe with you so you can try it out for yourself and enjoy the fantastic taste of this traditional dish.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
Step-by-step process
Making bhaidku flour
Add rice and moong dal in a pan, roast for 2 to 3 minutes on a low to medium flame, and pour the takeout into the bowl. Then, in the same pan, add bajra and jowar. Roast for 2 to 3 minutes on low to medium flame and take out into the same bowl. Cool down the roasted grain mixture and grind it into coarse flour. The texture of the powder should resemble sand or semolina (sooji). Bhaidku flour is ready. Store it in an airtight container. This flour stays suitable for up to 3 months.
Making bhaidku
In a mixing bowl, take 1 cup of bhaidku flour. Add Buttermilk and water to it. Mix well and let it soak for 15 minutes. Now, in a pan, heat the ghee. Add cumin seeds, ajwain, sesame seeds, and curry leaves. Saute it. Then add garlic and ginger paste. Saute for 30 seconds. Now add all the vegetables—Saute for 2 to 3 minutes or until it becomes slightly soft. Then add salt, turmeric powder, and red chili powder. Mix well. Now add the soaked bhaidku flour mixture. Stir continuously until it starts boiling. Reduce the flame to low heat. Cover the pan and cook bhaidku on low flame for 10 to 15 minutes or till it is properly cooked. Check the seasoning. Switch off the flame and Garnish with cilantro leaves. Serve it hot with dahi and pickle.
Tips and notes
If the Buttermilk (chaas) is not sour, use 1 to 2 tablespoon lemon juice. Make sure to cut all the vegetables into tiny pieces. Roasting the millet, rice, and dal is a crucial step. Please don’t skip it. Store bhaidku premix or flour in an airtight container in the refrigerator for 3 to 4 months or more. Soaking the bhaidku flour speeds cooking and prevents lumps from forming in your mix. It’s a handy little trick that can make a huge difference in your dish’s final texture and taste. So remember to soak it beforehand! I add carrots, peas, bell peppers, and corn. You can add vegetables of your choice to make this dish more nutritious. Cook the bhaidku mixture on low flame. If you don’t find whole bajri and jowar, use bajri flour and jowar flour. Mix them with crushed rice and dal. Bhaidku tastes excellent when served hot. Once it is cooled down, adjust its consistency by adding hot water as required. Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can use bhaidku flour in making dhokla and handvo too.
More Gujarati Recipes
Bajri Na Vada Khichu Dal vada Handvo Rava na dhokla
Warm regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
