Moraiyo khichdi or samo khichdi is an Indian fasting recipe made with gluten-free barnyard millet. Perfect in a thali with other vrat/fasting recipes.

My Mum's recipe of Moraiyo, sometimes known as moraiyo khichdi or sama khichdi, is simply flavoured with suran (yam), peanuts, and ginger, green chillies & black pepper.

Moraiyo khichdi is usually made during fasting periods such as Navratri, Mahashivratri, Janamasthmi, Ekadashi or Holy month of Shravana. It's light and pretty easy to make.

Just soak the samo for around half an hour then add to a cumin tempering, peanuts the flavourings and cook until you achieve a porridge like consistency. It's delicious as it is with a bit of yogurt but I like to eat it with other farali recipes.

Serving Suggestion

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

In our house, moraiyo is most commonly served with yogurt or alongside farali potatoes or farali dum aloo.

Farali kadhi (rajgira kadhi) is also a warming and filling option.

Complete the meal with fruit salad with condensed milk or if it's Janmasthami, then Mathura peda.

Storage

Moraiyo can be stored in the fridge for upto 2 days in an airtight container. Reheat on the stovetop with a spalsh of water.

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Moraiyo Recipe (Samo Khichdi)

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Moraiyo khichdi or samo khichdi is an Indian fasting recipe made with gluten-free barnyard millet. Perfect in a thali with other vrat/fasting recipes.

Course Farali Recipes, Gluten-free, Vrat Ka Khana

Cuisine Gujarati, Indian

Prep Time 30

Cook Time 10

Servings servings

Author Hayley Dhanecha

Equipment

Ingredients

½ cup barnyard millet moraiyo/sama seeds/samak
¼ cup yam/potatoes suran par boiled (optional)
3 tablespoon raw peanuts
2 tablespoon chilli ginger paste
2 tablespoon oil
1 teaspoon cumin seeds
½ teaspoon black pepper crushed
1 teaspoon rock salt sendha namak
1 tablespoon lemon juice

Garnish

2 tablespoon coriander leaves

Instructions

Clean and rinse barnyard millet in running water until the water runs clear.
Soak in plenty of clean water for at least 30 minutes.
Heat ghee or oil in a pan, pressure cooker or Instant pot.
Then add cumin seeds, once they crackle add raw peanuts.
Fry peanuts for couple of minutes, add par boiled suran/potatoes and chillies and ginger.
Discard the water from the drained sama rice and mix well.
Add 2 cup water, ground black pepper and salt.
Bring the water to boil, close lid and cook moraiyo until grain turn soft and mushy.

Pressure Cooker/Instant Pot

If using a pressure cooker, cook for 2 whistles on medium heat.
Pressure cook on ‘Manual’ (High Pressure) for 4 minutes. Let the pressure naturally release for 5-10 minutes, then manually release any remaining pressure.
If you like runny consistency add little more water and cook further 2 minutes.
Once cooked, add lemon juice.
Keep it covered for couple of minutes then sprinkle fresh coriander.

Video

Notes

If you don't have time to soak the samo, just rinse and cook straightaway. Cooking time will be longer.

You can skip the suran or potatoes if you wish.

For vegetarian version use homemade ghee instead of oil.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.

Moraiyo (Samo Khichdi)