Rava Kichadi-South Indian Tiffin item

Rava KichadiRava Kichadi is favorite tiffin of my husband. I was not a big fan of Rava kichadi from my childhood, until I had it as part of mini tiffin of HSB. Rava kichadi is different from Rava upma both in texture and taste. With added vegetable and cooked well, Rava kichadi is easily a comfort food.

To me Rava kichadi is a tiffin that I can make readily. I make it with ingredients available all the time in kitchen. More importantly, it can be prepared quickly with some amount of parallel processing. The important element in kichadi is the texture which comes out of right consistency of cooked vegetables.

My husband is a big fan of Rava kichadi. Whenever he goes to hotels, he would order only kichadi. Only after seeing him eat kichadi, I developed love for it. I found that hotels cook kichadi that does not stick to the hands and in rolling consistency. But they add lot of oil to get the consistency. Later while talking to my chitti, she told me secret to get kichadi without adding lot of ghee. From then on, this kichadi at home is a superhit tiffin item with my husband. Still my children do not like kichadi. May be liking for kichadi comes with age 🙂

Here is the recipe for restaurant style rava kichadi. In the post below, I had also explained nuances of making it.

Rava Kichadi
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Rava Kichadi
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Breakfast, Tiffin
Cuisine: Indian
Servings: 4 people
Ingredients
  • 200 grams Rava Big variety
  • 500 ml water
  • 2 Tbsp oil
  • 1 Tsp Mustard
  • 1 Tsp Channa dal
  • 2 Nos Dry red chillies Torn
  • 5 pieces Cashewnut Optional
  • 1 Spring curry leaves
  • 2 Nos Green chillies Slit
  • 2 Nos Onions Slit lengthwise
  • 1 Nos Tomato Chopped finely
  • 1 Tsp Ginger Chopped finely
  • 1 Tsp Asefoetida
  • 1 Tbsp Salt Adjust to taste
  • 1 Tbsp Ghee
  • 1 pinch Turmeric powder
Instructions
  1. In a kadai, dry roast rava in low flame and keep aside. Chop onions and green chillies lengthwise. Finely chop tomato and ginger. Keep in a plate. In a separate vessel bring water to boil.

  2. In the kadai, add oil and heat in low flame. Add mustard and allow it to crack. Then add cashew and channa dal and fry in low flame till you get golden brown color. Fry cashew and channa dal only in low flame. You should be able to feel them becoming light, besides browning.
  3. Now add ginger, green chillies and curry leaves. Give it a saute and then add onions. Add salt to the onion and fry onions without browning. When onions turn translucent, add tomato. Give it a stir and immediately add the boiling water. Be careful as water might spill over. Add turmeric powder and asefoetida to the water.

  4. slowly add the roasted rava to the boiling water stirring continuously. If you had roasted rava in low flame, it will not form any lumps. Stir till rava is fully cooked and enlarges in size. At this stage, cook covered for 5 minutes in low flame.

  5. Rava kichadi should be in flowing consistency. Flatten kichadi and add a spoon of ghee. Spread ghee throughout the kadai using the back of the laddle. Do not mix. Just spread the ghee. Allow kichadi to rest for 10 min and then serve.

Recipe Notes

 

*Use only big sized rava. Tiny rava called chirroti rava cooks very fast and turns mushy.

 

*After adding tomato, do not fry for long. Tomato would start leaving juice and turn mushy. It will not give right texture.

 

*Do not skip ginger. Ginger adds distinct flavor to the dish and is healthy too.

 

*You can add boiled peas along with tomato. It gives nice color.

 

*Frying channa dal is another important step. If flame is high, dal would brown quickly but inside it would not have been cooked. In our family we normally soak channa dal for an hour and fry them. But frying it in low flame was told to me by one of the cooks who comes to our house on special occasions to cook. It is a real useful tip.

 

*Rava kichadi should be in flowing consistency. If not, boil water to rolling temperature and add a few spoons. Kichadi tends to become dry after cooking and resting. If consistency is not flowing, it would turn to be cake while serving.

 

*Spreading ghee on top seals the flavor and moisture. It also helps to retain texture. If you mix the ghee, ghee would be fully absrobed. If you spread it gently, ghee can be felt by hand. It would give rich flavor and texture while eating.

 Rava Kichadi – Step by step instruction

 

*Dry roast rava in a kadai and keep onions, tomato, chilli and ginger ready. Boil water in another burner in parallel.Rava Kichadi

*In a kadai, add oil and allow mustard to splutter. Add channa dal and cashew and fry in low flame. And then add ginger, chillies, curry leaves and onions and fry them. Rava Kichadi

*Now add tomatoes to the kadai, and add boiling water. Add salt, turmeric powder, asefoetida to the boiling water. Rava Kichadi

*Add roasted rava slowly to the boiling water, stirring continuously. Cook in low flame till rava turns bigger in size. Remove when kichadi is in flowing consistency. Rava Kichadi

*Top with ghee and serve with tiffin sambar and Medhu vada. I had it with coconut chutney and tomato thokku.

 

Related: Have you tried Ven pongal recipe. It is also a quick and healthy tiffin item.

 

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