Rava Khichdi

Other names - Sooji Khichdi / Semolina Khichdi

Prep Time: 15 min
Cooking Time: 20 min
Serves: 2 to 3

Ingredients

1. Sooji / Rava / Semolina (dry roasted) - 1 cup
2. Onions (roughly chopped) - 4 medium sized
3. Tomatoes (roughly chopped) - 4 medium sized
4. Green chillies (vertically slit) - 2 to 3
5. Fresh tender ginger (finely chopped) - 1 tbsp
6. Boiling hot water - 3 cups
7. Salt - to taste

For seasoning

1. Sesame oil - 3 to 4 tbsp
2. Mustard seeds - 1 tsp
3. Split urad dhal - 2 tsp
4. Bengal gram dhal - 2 tsp
5. Roasted, peeled peanuts - 2 tbsp
6. Curry leaves - few

Method

1. Dry roast rava until light golden brown; set aside to cool.
2. Heat oil in a wok/kadai in medium flame, add mustard seeds & let it splutter.
3. Add rest of the seasoning ingredients; saute well for a min or two.
4. Now add chopped onion, ginger, salt and green chillies; saute constantly in medium flame for about 5 to 7 min until light golden brown.
5. Add chopped tomatoes, saute constantly in medium flame for about 3 min; cover & cook for 5 min until oil separates.
6. Add the dry roasted rava & saute for 3 min along with all the ingredients.
7. Stir in three cups of hot boiling water, close with lid & cook for 3 to 4 min in low flame.
8. Adjust salt according to taste & combine well.
9. Serve hot with coconut ~ roasted gram ~ coriander chutney or any coconut chutney of your choice.

NOTE

• I always dry roast the rava until golden brown, allow to cool & store in air tight container for daily use; this method of storage contributes long shelf life to the rava.
• Using sesame/gingelly oil imparts exclusive flavor and taste to the recipe; can also use vegetable oil if desired.
• Adding three to four tablespoons of oil makes the recipe non sticky & non gooey.