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.
Tomato - 1 MediumSeeds removed and large pieces - see Notes section
Ginger - ½ inch piecefinely chopped
Tumeric - 1 tsp
Salt - to taste
Water - 1 ¾ Cups
Ghee - 1 TbspOptional
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. :-)