Rava Kichadi is one of the most common and popular South Indian breakfast. Rava Kichadi is a tasty tiffin made by blending roasted rava with cooked veggies, tempered spices. How to make Rava Kichadi is explained in this post with step by step pictures and video.
Rava Kichadi is a great breakfast / dinner option at home and as well as for functions. Rava Kichadi and upma are very close in ingredients but the making, texture and consistency makes Rava Kichadi stand apart.
About Rava Kichadi
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. Rava is also called as Semolina or Sooji.
Last week when we dined at Hotel Annaporna which is one of the most iconic hotel here in Coimbatore, 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 rava kichadi with tiffin sambar and coconut chutney as sidedish for kichadi with a cup of filter coffee…the best combo!
Difference between Rava Upma and Rava Kichadi
Rava Upma can also be made with vegetables which resembles close to Rava Kichadi. What makes the major difference between the two is the texture and consistency.Rava upma is mostly crumbly in texture but Rava Kichadi is soft and slightly mushy. Also the ginger garlic paste added to Rava Kichadi makes a taste difference as we don’t add it to upma.
Rava Kichadi Ingredients
- Rava / Sooji / Semolina – I have used store bought rava (hard wheat / semolina) for this recipe. Make sure to slow roast rava and use it.
- Vegetables – Onion, tomato, carrot, peas and beans are used for rava kichadi.
- Ghee – Ghee is added for flavour but oil should also be added to give it a more greasy loose texture.
- Tempering – A basic tempering with mustard, curry leaves, chana dal, urad dal and gteen chillies is done here.
- Ginger garlic paste – Ginger garlic paste is a must for Rava kichadi I would say as it gives a great flavour to this dish.
- Others – A little amount of turmeric powder is used to give rava kichadi a bright yellow color.
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Rava Kichadi
Ingredients
- 1 cup rava
- 2 tbsp ghee
- 1/2 cup big onion chopped finely
- 1 /2 cup tomato chopped finely
- 1/4 cup carrot chopped
- 1/3 cup peas
- 1/4 cup beans sliced thin
- 1/4 tsp turmeric powder
- 3 cups water + 1/4 cup water
- 1 tbsp coriander leaves finely chopped
- 1 tsp lemon juice
- salt to taste
To Temper :
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tbsp chana dal
- 1/2 tsp urad dal
- few curry leaves
- 2 big green chillies slitted
- 1 heaped ginger paste
- 10 nos cashews broken
Instructions
- Heat 1 tbsp ghee let it melt.
- Add 1 cup sooji to it and start roasting.
- Roast for 2-3 mins in low flame without changing the color.
- Keep stirring to avoid burning at the bottom.
- Sooji is roasted, Switch off and transfer to a bowl and set aside.
- Keep the same kadai add 2 tbsp oil and heat it. Add 1 tsp mustard seeds let it splutter. Add 1 tsp chana dal, 1/2 tsp urad dal, few curry leaves let it splutter.
- Add 2 green chillies slitted along with 1 heaped tsp ginger garlic paste.
- Saute for a minute.
- Add 8 to 10 cashews and fry for a minute.
- Add 1/2 cup onion finely chopped along with required salt to taste and 1/4 tsp turmeric powder.
- Saute until it turns transparent.
- Add 1/2 cup tomatoes finely chopped. Saute until mushy and raw smell leaves.
- Add 1/4 cup carrot finely chopped, 1/3 cup green peas, 1/4 cup sliced beans.
- Saute for 2 mins.
- Add 1/4 cup water.
- Give a quick mix. Once it starts to boil – cook covered.
- Cook covered for 5-7 mins or until the veggies are almost cooked.
- Then open and give a quick stir.
- Add roasted sooji.
- Give a quick mix.
- Boil 3 cups of water. For a more goey consistency you can add 4 cups water.
- Add boiling water to it. Keep stirring to avoid lumps.
- Start stirring continuously. It will start getting thicker.
- Water is absorbed and it gets thick.
- At this stage pat it well on the top.
- Cook covered for 3 mins in low flame.
- By now the veggies and rava will be fully cooked. Open and give a quick stir.
- This is the right consistency.
- Now add 1 tbsp coriander leaves, 1 tbsp ghee.
- Cook covered for 1 minute and switch off.
- Finally add 1 tsp lemon juice.
- When you scoop it should be easily be scooped like shown here. Greasy, soft and melt in the mouth rava kichadi is ready.
- Hot delicious rava kichadi is ready!
Video
Notes
- If you want to get the same consistency and tetxure as in hotels you need to add more oil atleast 1/2 cup for 1 cup sooji. They add more oil to retain the same consistency even after few hours of making.
- As we make it at home to serve instantly and hot I have added ghee and oil accordingly.
- Rava kichadi is to be served hot so plan cooking accordingly. As it takes just 20 mins if all the ingredients are ready you can make it just before serving.
- 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.
- Roasting rava gives nice aroma and texture to rava kichadi.
- Be careful while adding hot boiling water, also make sure to keept stirring to avopid lumps.
- You can add 3.5 cups to 4 cups for 1 cup rava. If you add more than that it would bhe more like porridge in consistency.
Rava Kichadi Recipe Step by Step
1.Heat 1 tbsp ghee let it melt.
2.Add 1 cup sooji to it and start roasting.
3.Roast for 2-3 mins in low flame without changing the color.
4.Keep stirring to avoid burning at the bottom.
5.Sooji is roasted, Switch off and transfer to a bowl and set aside.
6.Keep the same kadai add 2 tbsp oil and heat it. Add 1 tsp mustard seeds let it splutter. Add 1 tsp chana dal, 1/2 tsp urad dal, few curry leaves let it splutter.
7.Add 2 green chillies slitted along with 1 heaped tsp ginger garlic paste.
8.Saute for a minute.
9.Add 8 to 10 cashews and fry for a minute.
10.Add 1/2 cup onion finely chopped along with required salt to taste and 1/4 tsp turmeric powder.
11.Saute until it turns transparent.
12.Add 1/2 cup tomatoes finely chopped. Saute until mushy and raw smell leaves.
13.Add 1/4 cup carrot finely chopped, 1/3 cup green peas, 1/4 cup sliced beans.
14.Saute for 2 mins.
15.Add 1/4 cup water.
16.Give a quick mix. Once it starts to boil – cook covered.
17.Cook covered for 5-7 mins or until the veggies are almost cooked.
18.Then open and give a quick stir.
19.Add roasted sooji.
20.Give a quick mix.
21.Boil 3 cups of water. For a more goey consistency you can add 4 cups water.
22.Add boiling water to it. Keep stirring to avoid lumps.
23.Start stirring continuously. It will start getting thicker.
24.Water is absorbed and it gets thick.
25.At this stage pat it well on the top.
26.Cook covered for 3 mins in low flame.
27.By now the veggies and rava will be fully cooked. Open and give a quick stir.
28.This is the right consistency.
29.Now add 1 tbsp coriander leaves, 1 tbsp ghee.
30.Cook covered for 1 minute and switch off.
31.Finally add 1 tsp lemon juice.
32.When you scoop it should be easily be scooped like shown here. Greasy, soft and melt in the mouth rava kichadi is ready.
Hot delicious rava kichadi is ready!
Expert Tips
- If you want to get the same consistency and tetxure as in hotels you need to add more oil atleast 1/2 cup for 1 cup sooji. They add more oil to retain the same consistency even after few hours of making.
- If you are serving at once then 3 cups water will be perfect but if you are making an hour ahead of serving time then use 4 cups water.
- As we make it at home to serve instantly and hot I have added ghee and oil accordingly.
- Rava kichadi is to be served hot so plan cooking accordingly. As it takes just 20 mins if all the ingredients are ready you can make it just before serving.
- 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.
- Roasting rava gives nice aroma and texture to rava kichadi.
- Be careful while adding hot boiling water, also make sure to keept stirring to avopid lumps.
- You can add 3.5 cups to 4 cups for 1 cup rava. If you add more than that it would be more like porridge in consistency.
FAQS
1.Is Kichadi and Khichdi same?
No kichadi and khichdi are not the same. Kichadi is made with rava and is one of the most common south indian breakfast but Khichdi is made with rice and dal which is one of the most common comfort food from North India.
2.What type of sooji / rava to use?
Fine sooji which we use for upma should be used for rava kichadi.
Poornima Porchelvan
Looks very yummy.
Gauri
This is more like upma, but never had it as a khichadi. Looks really good, even I like rava in any form!
Aarthi
totally yum
Veena Theagarajan
healthy comforting breakfast
Ms.Chitchat
Love it any time. Awesome clicks.
Suja Manoj
Healthy tempting kichadi,yum
Divya Shivaraman
PErfeCT kichadi – also try adding some moong dhal about 1/4 cup, other than dal for tempering sharmi
Leena
My fav too love it any time…
Teena Mary
Healthy & delicious!! Love the way you've presented 🙂
subilan
when do we need to add ginger paste?
Sharmilee! :)
I missed it add it along with onion
subilan
Thanks Sharmi!Big fan of your oats and dates drink!It helped my diet and suggesting everyone.Please do post some more oats recipes.
Shabitha Karthikeyan
Easy recipe and love this dish !! Cool pictures !!
Nagalakshmi V
i am not a fan of mushy rava dishes but you sure make it look appetising!
CHITRA
Looks really tempting and nice.. Looks like the one served in restaurants. Loved its mushy texture..:)
SANDHYA KHATTRI
Light & healthy recipe, pics are self explainatory
APARNARAJESHKUMAR
lovely picture sharmi 🙂 i love this all time !
Hari Chandana P
Very colorful and delicious looking kichadi.. awesome shots too !!
Padmajha PJ
Hi Sharmi,Dropped you a mail, hope you got it…
Hamsamalini Chandrasekaran
Colrful and perfect recipe for breakfast. Yummy.
http://www.indianrecipecorner.com
Laavanya
Wow… that looks so delicious!
Dipti Joshi
We call it 'Tikhatacha Sheera'. Simple and easy breakfast dish.
Priya
Very tempting spread, my all time favourite kichadi.
Navya
Looks appetizing as usual !
One doubt though, what is the difference between this and vegetable rava upma ?
Sharmilee! :)
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
Navya
Got it… Will try this weekend!
Gayathri Ramanan
Khichadi looks tempting and perfect..
Shema George
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!!
sindhu chandran
Looks Yummy !! Beautiful Clicks Sharmi.. 🙂
Lavi Raj
Khichdi looks great sharmi! its perfect for me! and there is another version of khichdi, just temper with saunf & cinnamon instead mustard!
Naveen Tariq
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.
Jeyashrisuresh
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
Jyothi
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 🙂
Sangeetha Natarajan
Hi, The photos are really good with step by step explanation… Very tempting…
Rubika Ravi
hi m become big fan for ur blog…its very interesting, and very useful, i tried your bread recipes it came out very well..
Rubika Ravi
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
Leena Jayakumar
Just tried it and it came pout soft as promised. My husband and I just loved it!