23 December, 2015


Posted in : RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH on by : Divya Suresh

This is the authentic method of making Huggi – gojju. This is a regular dish during winter, that too during Dhanur masa. I learnt this particular recipe from my Grand Mother (Paternal) at a very young age. She used to make the preparation so simple and easy yet very yummy. She was an expert !! So sharing the recipe of the same. This dish is prepared with a very few ingredients. The basic ingredients are same as the Khichdi of Northern India, but the tempering method is little different though more or less with the same ingredients.




  • Yellow lentils/ Moong dal – 1/2 cup
  • Rice (sona masoori) – 1/2 cup
  • Water – 6 cups
  • Salt to taste


         For tempering:

  • Ghee – 2 tbsp ( one can use little more or less according to their requirement)
  • Cumin seeds – 1/2 tbsp
  • Black pepper corns – 1/4 tsp
  • Black pepper powder – 1/4 tsp
  • Grated dry coconut – 1/3 cup or little more or less
  • Turmeric powder – 1/2 tsp
  • Jaggery -1 or 2  tsp



  • Cook both lentils and rice together with 5 cups of water in a cooker or vessel
  • Heat ghee in a pan add all the other things under the heading ”for tempering”
  • Don’t overheat the ghee, otherwise it gives a different smell and the spices will also get burnt
  • Add Salt and prepared tempering to  the cooked rice-lentil mixture
  • Combine everything well n give it one boil
  • Huggi is ready to serve.



     For GOJJU ( sweet chutney )

  •  Tamarind pulp – 2 tbsp
  • Jaggery – 3 tbsp
  • Water – 1/4 cup or little less
  • Salt as required


         For tempering:

  • Ghee – 1/4 tsp
  • Mustard seeds – 1/4 tsp
  • Whole red chillies – 2 nos., OR red chilli flakes – 2or3 pinches



  • Boil tamarind pulp, jaggery and salt together well adding water, prepare tempering and add to it




 NOTE: This is the authentic basic preparation, one can add cashew nuts, curry leaves and vegetables to this.