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How to Make Broken Wheat Kichadi in a Pressure Cooker | Godhumai Rava Khichdi

How to Make Broken Wheat Kichadi in a Pressure Cooker | Godhumai Rava Khichdi

Broken Wheat Kichadi, also known as Godhumai Rava Khichdi, is a wholesome South Indian breakfast recipe made with cracked wheat, vegetables, and aromatic spices.
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Total Time 20 minutes
Servings: 5
Course: Breakfast, dinner
Cuisine: SouthIndian
Ingredients Method Notes

Ingredients
  

  • Broken wheat/godhumai rava - 11/2 cups(250 gms approx)

    Ghee - 1 tbsp + 1 tbsp(to add finally)

    Oil - 11/4 tbsp

    Sombu/fennel seeds - 11/2 tsp

    Cinnamon/pattai - 2 small pieces

    Cloves/lavangam - 3

    Cardamom/elakkai - 2

    Big Onion(sliced length wise) - 1 cup

    Roughly ground Tomatoes - 3(medium)

    Finely chopped carrot & beans - 1 cup

    Some curry leaves

    Slit Green chillies - 3

    Ginger Garlic Paste - 2 Tbsp

    Salt to taste

    Water to cook - 5 1/4 cups

    Some chopped coriander

Method
 

  1. Heat Pressure cooker add Ghee & oil mixture when it heats up add fennel, cinnamon, cloves & cardamom when they splutter.
    2. Add Chopped onions, curry leaves & slit green chillies & saute nicely till transparent.
    3. Now add Ginger Garlic paste & cook nicely till rawness goes off. Put in finely chopped carrots & beans & stir in nicely.
    4. Then add roughly ground tomatoes & saute nicely till they soften.
    5. Now add Samba rava & stir in nicely for some seconds to roast the rava add needed salt for the kichidi now itself & mix.
    6.In between boil 5 1/4 cups water & add that hot water to this let it bubble for 2 minutes mix well.
    7.Close cooker with weight leave it for 4-5 whistles & switch off.
    8.When pressure subsides open mix add 1 tbsp of ghee some chopped coriander & mix.
    9.Serve hot with coconut chutney.
    How to Make Broken Wheat Kichadi in a Pressure Cooker | Godhumai Rava Khichdi

Notes

  • Roast the broken wheat for better texture.
  • Use fresh vegetables for added nutrition.
  • Ghee gives a richer taste than oil.
  • Adjust water according to the texture you prefer.
  • Avoid overcooking after the pressure is released.