Last Updated on December 7, 2020
Rava Kichadi also called as Sooji / Semolina Khichdi is my favourite since childhood and I love to make it too as it looks so colorful, and I admit I like anything with rava both brown and white. Last week when we dined at Hotel Annaporna Gowrishankar, I ordered kichadi , it was so soft,slightly mushy with melt in the mouth texture, loved it to the core…..So that, inspired me to try it that way…though amma makes the best rava kichadi . You can serve tiffin sambar and coconut chutney as sidedish for kichadi with a cup of filter coffee…the best combo!
Rava Kichadi Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Main| Recipe Cuisine: South Indian
Recipe Category: Main| Recipe Cuisine: South Indian
Rava – 1 cup
Onion – 1 big cut lengthwise
Cashews – 5 broken
Tomato – 1 chopped roughly
Ginger paste – 1/2 tsp
Green Chillies – 2 slitted
Carrot – 1/4 cup chopped
Peas – 1/4 cup
Turmeric powder – 1/4 tsp
Lemon Juice – 1/2 tsp
Water – 3 cups
Coriander leaves – 2 tsp finely chopped
Salt – to taste
To temper:
Oil – 1 tbsp
Ghee – 1/2 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Chana Dal – 1/2 tbsp
Curry leaves – few
Method:
- Fry the cashews in a tsp of ghee till golden brown, set aside. In the same pan roast rava till nice aroma comes without changing the color,Set aside. Pressure cook the veggies in medium flame for 2 whistles so that it is half cooked, Set aside.
- Heat oil – add the items under ‘to temper’ fry till the dals turn golden brown.Then add ginger paste,onion fry till slightly browned then add tomatoes and fry till mushy and raw smell leaves.Now add the cooked veggies and saute for 2mins.
- Then add turmeric powder and required salt, saute till the veggies are well blended. Meanwhile boil water in a separate, transfer the boiling water carefully to the pressure cooker.
- Then add rava slowly keep stirring, lower the flame. It will start spluttering so be very careful.Keep stirring continuously to avoid lumps.
- Keep mixing till rava absorbs water fully. Keep covered and cook for 3-5mins till the khichdi texture if reached.Finally add coriander leaves and ghee fried cashews, add lemon juice. Give a quick stir.It should not be dry, it should slightly mushy and greasy.
Serve hot with chutney and sambar!
My Notes:
- Sometimes amma adds ginger+garlic paste which gives a good flavour too. You can even add other veggies like beans etc.
- When you eat you should not feel the texture of the rava much it should just melt in the mouth. So adding the mentioned oil and ghee is a must to get the perfect texture.
- Adding rava little by little avoids forming lumps.
- Once rava is added, lower the flame as it will start spluttering.
Looks very yummy.
This is more like upma, but never had it as a khichadi. Looks really good, even I like rava in any form!
totally yum
healthy comforting breakfast
Love it any time. Awesome clicks.
Healthy tempting kichadi,yum
PErfeCT kichadi – also try adding some moong dhal about 1/4 cup, other than dal for tempering sharmi
My fav too love it any time…
Healthy & delicious!! Love the way you've presented 🙂
when do we need to add ginger paste?
I missed it add it along with onion
Thanks Sharmi!Big fan of your oats and dates drink!It helped my diet and suggesting everyone.Please do post some more oats recipes.
Easy recipe and love this dish !! Cool pictures !!
i am not a fan of mushy rava dishes but you sure make it look appetising!
Looks really tempting and nice.. Looks like the one served in restaurants. Loved its mushy texture..:)
Light & healthy recipe, pics are self explainatory
lovely picture sharmi 🙂 i love this all time !
Very colorful and delicious looking kichadi.. awesome shots too !!
Hi Sharmi,Dropped you a mail, hope you got it…
Colrful and perfect recipe for breakfast. Yummy.
http://www.indianrecipecorner.com
Wow… that looks so delicious!
We call it 'Tikhatacha Sheera'. Simple and easy breakfast dish.
Very tempting spread, my all time favourite kichadi.
Looks appetizing as usual !
One doubt though, what is the difference between this and vegetable rava upma ?
The main difference is kichadi is more greasy and mushy which gives it a melt in the mouth texture whereas rava upma will be dry and the grains are separate.Also the flavour of kichadi is different from upma
Got it… Will try this weekend!
Khichadi looks tempting and perfect..
I dint know that the mushy rava upma is called kichadi.. This sure looks good with the sambar and chutney…Wish i could grab the plate – YUM!!
Looks Yummy !! Beautiful Clicks Sharmi.. 🙂
Khichdi looks great sharmi! its perfect for me! and there is another version of khichdi, just temper with saunf & cinnamon instead mustard!
Hi again! Well with this recipe u again fulfilled a long lost taste of my past. Thanks it tasted wonderful. Keep doing the good work. Naveen, Karachi.
I am a die hard fan of this rava kichidi. Can have this any time of the day with hot cup of coffee. Nicely done
Hi …thnx fr a perfect recipe…i had tried making this a few times but always failed…i totally love kharabath tht is servd in B'lore hotels…so finally i got to taste this @home:D…it came out very tasty 🙂
Hi, The photos are really good with step by step explanation… Very tempting…
hi m become big fan for ur blog…its very interesting, and very useful, i tried your bread recipes it came out very well..
Hi, i become very much fan for your blog, all the recipes were really good, i tried eggless french toasted bread it came out very well my hubby said thanks for the good snack. rava kitchadi my fav and thanks fa dis recipe
Just tried it and it came pout soft as promised. My husband and I just loved it!