Rava Kichadi
Rava Kichadi is an easy, healthy and colorful Indian breakfast for a busy life. Made with sooji | semolina it needs only one pot and loaded with veggies.
Ingredients
- Rava/Sooji/Semolina - 1 Cup
- Carrot - 1 Finely chopped
- Green Beans - 3 Finely Chopped
- Green Peas - 1 small handful
- Onion - ½ Medium Sized Sliced
- Tomato - 1 Medium Seeds removed and large pieces - see Notes section
- Ginger - ½ inch piece finely chopped
- Tumeric - 1 tsp
- Salt - to taste
- Water - 1 ¾ Cups
- Ghee - 1 Tbsp Optional
To Temper
- Oil - 1 Tbsp
- Mustard - ¼ tsp
- Chana dal - ¼ tsp
- Broken Urad dal - ¼ tsp
- Cashews - 5-6
- Jeera - ¼ tsp
- Curry Leaves - 3-4
- Green Chilli - 1
Instructions
- Heat a pan and dry roast the rava for a few minutes. Roast until you get a nice aroma (probably 2-3 mins) and the color of the rava should not change. Keep it aside.
- In the same pan, heat oil, add mustard and once it splutters, add the other ingredients under "To Temper" one by one. Saute till they are slightly golden in color.
- Add the onions and ginger and saute for 1 minute.
- Add the vegetables, give a quick mix and then cook them covered for 1 minute in medium heat. No need of adding any water now.
- Now, add the water, turmeric, salt and wait until the water boils. Then, add the tomato, rava, mix thoroughly and then cook covered in low - medium flame until done (about 5 mins).
- Remove the lid, add 1 Tbsp of ghee, mix nicely and turn off the flame.
- Serve hot with chutney or sambar.
Notes | FAQ
- Roasting the rava is very essential to get the perfect texture for the kichadi.
- Using the seeds and pulp of tomato can spoil the texture of your kichadi. So i always remove the seeds and pulp from the tomato and use it for any gravy I prepare later in the day.I just use the flesh of the tomato in the kichadi.
- I got around ¼ cup of chopped vegetables in total.
- If you use the water quantity given, you will get kichadi with the rava particles nicely separated out. You can use a nonstick pan and cook the kichadi in low-medium flame until it is cooked completely. If you use a regular kadai, you can possibly increase the water quantity so that the bottom is not burnt.
- After the kichadi is cooked, you can leave it on the stove for a few minutes on low heat. You will get a nice crust in the bottom of the pan, which will be extremely delicious to eat. :-)
- I got around ¼ cup of chopped vegetables in total.
- If you use the water quantity given, you will get kichadi with the rava particles nicely separated out. You can use a nonstick pan and cook the kichadi in low-medium flame until it is cooked completely. If you use a regular kadai, you can possibly increase the water quantity so that the bottom is not burnt.
- After the kichadi is cooked, you can leave it on the stove for a few minutes on low heat. You will get a nice crust in the bottom of the pan, which will be extremely delicious to eat. :-)