Hotel Style Rava Khichdi

Ingredients

• 1 cup Rava (Semolina) (Fine rava, Bombay rava/Upma rava)
• 1 cup Idhayam groundnut oil (Total 1 cup, half initially, half later)
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 2 tablespoon Cashew (nut) (A handful, roasted)
• 3 Green chilies (Approximately, chopped)
• 1 handful Curry leaves
• 2.5 teaspoon Ginger (Chopped)
• 1 large Onion (Chopped)
• 2 Tomato (Chopped)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Sugar
• to taste Salt
• 2 cup Water (Boiled)
• 0.5 teaspoon Karam masala
• 1 handful Coriander leaves (Chopped)
• 2 teaspoon Lemon juice (Approximately 1½ lemons)

Instructions

1. Preparing measurements

   Using the same 1‑cup measuring cup, measure the rava, oil, and water. Rava 1 cup, oil 1 cup (half initially, the rest later) and water 2 cups.

   Time: PT5M

2. Preparing the spice tempering

   Heat a pan over medium heat, pour half the oil (½ cup). Add mustard seeds and wait until they pop. Then add 1 teaspoon urad dal, cashew, green chilies, curry leaves, and chopped ginger, and sauté gently over low heat.

   Time: PT5M

   Temperature: Medium heat

3. Adding onion and tomato

   Add the chopped onion (1 large) to the pan and sauté for 2 minutes until translucent and soft, not browned. Then add the chopped tomatoes (2) along with ½ teaspoon turmeric powder, ½ teaspoon sugar, and salt to taste, and cook until the tomatoes break down well.

   Time: PT8M

   Temperature: Medium heat

4. Roasting the rava

   Add the rava (1 cup) from the measuring cup, stir continuously, and roast for 3‑4 minutes until golden.

   Time: PT4M

   Temperature: Medium heat

5. Adding water and remaining oil

   Slowly pour the boiled 2 cups of water, add the remaining ½ cup oil (or reduce to ¼ cup if desired), and cook covered over low heat for 5 minutes.

   Time: PT5M

   Temperature: Low heat

6. Final addition of spices

   Add ½ teaspoon karam masala and chopped coriander leaves, cover for 2 minutes (120 seconds), then add 2 teaspoons lemon juice and mix well. If desired, add the remaining oil (about 2‑3 tablespoons), turn off the heat and stir.

   Time: PT4M

7. Serving

   Remove the pan from heat, scoop the ball-shaped rava khichdi onto a spoon or small bowl and serve hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

8 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g