Jul 17, 2008

Rava Kichadi

I like to eat rava kichadi all day. I have heard that to make traditional rava kichadi, we have to use moong dhall also. But I am not sure how to use it. So I left moong dhall. Here is the recipe I followed to make rava kichadi.

  1. Rava (coarse Sooji) - 1 cup
  2. Vermicelli - 1/4 cup
  3. Onion - 1 finely chopped
  4. Peas - 1/4 cup
  5. Oil - 2 tbsp
  6. Ghee- 2 tsp
  7. Mustard seeds - 1/4 tsp
  8. Urad dhall - 1/2 tsp
  9. channa dhall
  10. green chillies - 1 (acc to taste)
  11. Ginger - a small piece
  12. Cashew - few
  13. Curry leaves - few
  14. Turmeric powder - 1/2 tsp
  15. Salt to taste
  16. Asafoetida Powder - a pinch
Take a pan, pour a drop of ghee, fry Sooji to golden brown. Keep it aside. Also fry vermicelli to golden brown and keep it aside. In the same pan, pre heat oil and ghee, add mustard seeds when it splutters, add urad dhall, channa dhall, cashew nuts, green chillies, asafoetida powder and ginger and fry it till golden brown. Now add onion and peas and saute' for 3 mts. Add turmeric powder and salt and mix it well. Add 2 1/2 to 3 cups of water and bring it to boil. Now add vermicelli and rava gradually and mix it with whiskers. Keep stirring to avoid lumps. When water is fully absorbed, mix it once again and turn off the stove. Garnish it with Curry leaves. Serve it hot with some chutney.
Post a Comment