Rava Kichadi is a easy breakfast recipe. I love this but my son doesn’t like it. My husband likes little. So I make rarely. If I don’t have the idli batter I make this. My husband loves wheat rava upma only.
Now let us see the recipe
Rava Kichadi Ingredients:
Rava - 1 cup
Water - 3 cups
Onion - 1
Tomato - 1
Green chili - 2
Ginger - 1 inch
Curry leaves - few
Turmeric powder - ¼ tsp
Salt - to taste
For seasoning:
Oil - 3 tblsp
Ghee - 1 tblsp
Mustard - ¼ tsp
Ural dal - ¼ tsp
Bengal gram - ¼ tsp
Cumin seed - ¼ tsp
Pepper - ¼ tsp
Cashew - 6
Rava Kichadi Method:
Chop onion and green chilli lengthwise. Chop tomato and ginger finely. Heat oil and ghee in a pressure cooker, add the seasonings one by one.
When they crackle add onion, curry leaves, ginger, green chilli and tomato and saute for a few minutes. (Whenever I buy rava, I dry roast and store, so I skip that step). Add rava and stir for a few minutes.
Boil water in a pan. Add warm water, salt and turmeric powder and stir without any lumps. Close the cooker and cook for one whistle.
When the steam subsides open the cooker and serve hot with chutney and sambar.
Note:
Add finely chopped carrot and fresh peas while sauting the veggies.
You can also dry roast and store the rava, so that you can have a long shelf-life and whenever you make any recipe with rava it will be easy and the taste will be nice.
Now let us see the recipe
Rava Kichadi Ingredients:
Rava - 1 cup
Onion - 1
Tomato - 1
Green chili - 2
Ginger - 1 inch
Curry leaves - few
Turmeric powder - ¼ tsp
Salt - to taste
For seasoning:
Oil - 3 tblsp
Ghee - 1 tblsp
Mustard - ¼ tsp
Ural dal - ¼ tsp
Bengal gram - ¼ tsp
Cumin seed - ¼ tsp
Pepper - ¼ tsp
Cashew - 6
Rava Kichadi Method:
Chop onion and green chilli lengthwise. Chop tomato and ginger finely. Heat oil and ghee in a pressure cooker, add the seasonings one by one.
When they crackle add onion, curry leaves, ginger, green chilli and tomato and saute for a few minutes. (Whenever I buy rava, I dry roast and store, so I skip that step). Add rava and stir for a few minutes.
Boil water in a pan. Add warm water, salt and turmeric powder and stir without any lumps. Close the cooker and cook for one whistle.
When the steam subsides open the cooker and serve hot with chutney and sambar.
Note:
Add finely chopped carrot and fresh peas while sauting the veggies.
You can also dry roast and store the rava, so that you can have a long shelf-life and whenever you make any recipe with rava it will be easy and the taste will be nice.
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