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FOR 4 KHAKARAS :-

60 GMS WHOLE WHEAT FLOUR

25 GMS MOONG DAL

15 GMS RICE

2 TSP CHILI PWD

2 TSP CORIANDER PWD

2 TSP HALDI PWD

1 TSP GARAM MASALA

4 TSP GHEE

SALT ACCORDING TO TASTE

METHOD :-

- PREPARE KHICHADI WITH RICE & MOONG DAL. SEE THAT THE KHICHADI SHOULD NOT BE OF WATERY CONSISTENCY & RICE AND DAL SHOULD BE WELL COOKED .

- ALLOW THE KHICHADI TO COOL FOR AT LEAST ONE HOUR OR MORE.

- MIX WHEAT FLOUR , KHICHADI , MASALAS & LITTLE GHEE & MAKE A STIFF DOUGH WITH IT.

-DIVIDE THE DOUGH INTO 4 EQUAL PORTIONS .

- APPLY LITTLE GHEE ON THE ROLLING BOARD & ROLL OUT EACH DOUGH PORTION INTO 6 INCHES DIAMETER CIRCLE.

- HEAT A TAVA & APPLY LITTLE GHEE ON TAVA SO THAT THE KHAKARA DOES NOT STICK TO IT.

- COOK THE KHAKARA ON MEDIUM FLAME BY TURNING ON BOTH THE SIDES . LET BROWN SPOTS APPEAR ON EACH SIDE OF KHAKARA. COOK THE KHAKARA BY PRESSING WITH A THICK CLOTH .

- COOK THE KHAKARA UNTIL IT IS CRISP & BROWN.

- KHICHADI KHAKARA CAN BE CONSUMED DIRECTLY OR WITH CURD OR PICKLE.

-STORE THE KHAKARAS IN AIR TIGHT CONTAINERS. THE SHELF LIFE OF THE KHAKARAS IS 5-7 DAYS.

NOTE * KHICHADI KHAKARAS ARE MADE WELL IF LEFT VER KHICHADI IS USED.