Ingredients:
Rolled Oats – 1 cup
Roasted Rawa – 1/2 cup
Roasted Vermicelli – 1 cup
Water – 3 1/2 cups
Green Chillies – 3, sliced
Onions – 1/2 cup, sliced
Tomatoes – 1/2 cup, diced
Carrot – 1/4 cup finely cut
Fresh Peas – 1/4 cup
Turmeric Powder – 1/2 tsp
Salt as per taste
Oil – for frying
Lemon – 1 or 2
Coriander Leaves – 1 tbsp, chopped
Shredded Cabbage – 1/2 cup
For Seasonings:
Mustard Seeds – 1/2 tsp
Urad Dhal – 1 tsp
Bengal Gram Dal – 2 tsp
Curry Leaves – 2 sprigs
Method:
1. Dry roast oats separately in medium flame until golden red in colour.
2. Heat oil in a kadai.
3. Add seasonings and then sliced onions, chillies.
4. Saute for few minutes.
5. Add vegetables one by one and fry well.
6. Add tomatoes and mix well.
7. Fry until moisture evaporates and pour water.
8. Add salt, turmeric powder to that water.
9. Mix gently without forming lumps.
9. Reduce flame and add the roasted oats, rawa and vermicelli.
10. Close with lid and cook for 7 minutes.
11. Stir in between and cook until all the moisture is absorbed and khichidi gets a shine.
12. Sprinkle lemon juice, coriander leaves and mix well.
13. Serve hot.
