A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.
There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.
Check out my other tiffin recipes here
- Idli
- Black urid dal Dosa
- Pearl Milet Dosa - Kambu Dosa
- Aapam - Aapam without yeast
- Ragi flour Upma
- Arisi Upma
- Poori
- Bottlegourd Adai
- Pepper dosa - Milagu Adai
- Rava Upma
- Semiya Upma
- Rava Dosa
- Ven Pongal
- Saamai Ven Pongal
- Foxtail millet Ven Pongal
- Kaikuthal Arisi Ven Pongal
- Idli Upma - Upma with leftover Idli
- Vermicelli Vegetable Kichadi
Wheat Rava Kichadi With Vegetables Recipe Details
Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : tiffin
Ingredients
- 1 cup fine samba wheat rava
- 1 onion, finely chopped
- 4 green chillies, finely chopped
- 1 tomato
- 1 carrot, finely chopped
- 4 beans, finely chopped
- 1/4 cup green peas
- few curry leaves
- 3 cup water
- 1 tsp mustard and urid dal
- 1 tsp chana dal
- 3 tbsp oil
- 1 tsp ghee
- salt to taste
Cooking Directions
- Heat the kadai with oil and temper with mustard, urid dal and chana dal. Allow them to splutter and let the dal turn crisp.
- Next, add the onions and green chillies. Saute well until the onions turn transparent. Now add the tomatoes and saute well on medium heat until the tomatoes turn soft.
- Add the fresh green peas followed by chopped vegetables and saute well for 2 minutes. Add 3 cups of water and bring to a boil. Add the required salt and mix well.
- After it boils well, add the wheat rava little by little. Stir well. Now reduce the heat to medium and close it with a lid. Cook for 5 minutes.
- After 5 minutes, stir the kichadi well and add 1 tsp ghee. Now reduce the heat to low and stir well for another 2 minutes. The wheat rava should be tender and there should be no liquid left. Remove from heat and let it stand for another 10 minutes. Healthy wheat rava upma is ready to serve.
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