Rava khichidi is a close cousin of rava upma.That’s what I always say.It tastes like upma but the looks and texture are different.Both are great breakfast ideas and my family loves them both.When I came to Bangalore Iwas intrigued by the fact that they add the name bath to many tiffin varieties in hotels. Avallaki bath shavige bath to name a few.This rava khichidi is called khara bath here and it tastes heavenly.
I always like to have it at Adigas, the well known restaurant here.It is easy to make and with all the loaded vegetables it is not only healthy but tasty as well. I pair it up with simple Coconut Chutney,but you can serve with sambhar as well.Serve it hot, as that adds to the taste of the khichidi. Now see how I made this humble yet filling recipe.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 1 cup Semolina / Sooji
- 3 tsp Oil
- 1 tsp ghee
- fistful Green Peas a
- 1 onion
- 1 tomato
- 1 capsicum
- 1 carrot
- 1 pinch turmeric Powder
- 1 tsp Sambhar Powder
- 1 tsp Mustard seeds
- 1 tsp Channa dal
- 1 tsp urad dal
- 3 Green Chillies
- 1/2 tsp asafoetida
- 1 sprig curry leaves Oil
- 1 tsp Oil
Ingredients
TO TEMPER
|
|
- Cut the vegetables finely and keep them ready.
- Take a kadai and add oil add all the items given in the to temper table except green chillies.
- Now add onions.
- Add rest of the vegetables curry leaves and green chillies.
- Add salt,sambhar powder,and turmeric powder now and fry a bit.
- Add 2 1/2 cups of water for the vegetables to cook.
- Roast rava in another pan.
- Add roasted rava to the veggie mixture.
- Your rava khichidi is done now.Add a dollop of ghee and mix well.
- Rava Khichidi is ready.
- Enjoy it hot with chutney or as my grandfather would with simple white sugar.
Notes
Add cashew nuts for extra taste while tempering.
You can avoid onions and add cabbage while going to eat on fasting/vrat days.
Be sure to consume hot.
