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Rava kichadi recipe, Sooji kichadi, Breakfast recipes

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Rava kichadiRava kichadi or sooji kichadi is a south Indian breakfast. Step by step pictures, quick video recipe. Soft and loose textured rava kichadi.

Rava kichadi is one of my top most favourites. I can live with it. I always love all the recipes with rava/ sooji/ semolina. Upma, dosa, kichadi, pongal…everything 😊. Though Aj and Vj are not big fans, they can eat once in a while. I too make rarely because its greasy and I prefer wheat rava upma for health reasons. I make this along with other tiffin items if friends/ relatives visit. The soft texture and the ghee smell in the kichadi tastes and smells out of this world. Also the yellow colour and vegetables we add makes it colourful.

I have updated with video. In the video, I have used 1 & 1/2 cups of vegetables – tomato, carrot, beans, green peas, potato, capsicum. I have added coriander leaves for extra flavour. Also used 5 cups water instead of 4 cups. 4 cups water will give firmer result while with 5 cups water, you will get more loose, softer results.
While adding 5 cups water, it needs more ghee + oil than when we use 4 cups water. If you reduce the ghee or oil, your kichadi will be sticky. 
If you do not want to use this much ghee or oil, please skip making this, otherwise you cannot do justice to the recipe. Best when had hot/ warm. 
Rava-kichadi

Rava-kichadi
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Rava kichadi recipe

Rava kichadi recipe (semolina,sooji kichadi), learn how to make South Indian breakfast recipes, Step by step pictures to bring the soft texture of kichadi at home
Course Breakfast
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Cup measurements

Ingredients

  • Rava/ sooji/ semolina - 1 cup
  • Onion - 1
  • Tomato - 1
  • Carrot - 1 small
  • Green peas fresh/frozen - 1/4 cup
  • Green chillies - 5
  • Ginger - 2 tsp chopped finely
  • Turmeric - 1/4 tsp
  • Salt - As needed
  • Water - 4 cups Use 5 cups for softer and more loose texture
  • Ghee - 1 tbsp

To Temper

  • Oil - 2 tbsp
  • Mustard - ½ tsp
  • Chana dal - 1 tbsp
  • Urad dal - 2 tsp
  • Curry leaves - a sprig

Instructions

  • Soak chana dal and urad dal for an hour(optional). Slice onion lengthwise, chop tomatoes,carrot and slit green chillies.
  • In a big kadai/ pressure pan (I used my mini cooker) heat oil and temper with the items given under ‘To temper’ table.
  • Fry for a minute and then add onion, green chillies, ginger and fry until onion turns transparent. Side by side, boil 4 cups of water.
  • Roast rava well in a  tsp of oil without changing colour.I used roasted rava, so skipped this step.
  • Add the vegetables and fry well for 2 minutes in medium flame. Add ghee while frying. In goes rava, mix well. Add turmeric and salt.
  • Mix well and add the boiling water carefully to this, with flame lowered. Check for salt.
  • Mix well, wait until the water gets absorbed by the sooji. Once it gets thick, cook covered in low flame for 8-10 minutes. Give it a mix.

Video

Notes

  • You can add your choice of vegetables like beans, potato,capsicum as I have used in the video.
  • For me, the finely chopped ginger is a must in my kichadi as it makes it smell great and also helps in digesting the oil and ghee in the kichadi. If you finely chop the ginger, it will not be coming in mouth as it gets soft while cooking.
  • Ghee also adds a great flavour, so don't forget to add.
  • If you reduce oil and ghee in the recipe, the kichadi may not have the same texture as in the picture.
  • I did not add tomato that day when I clicked. But I usually add. Updated video has tomato and coriander leaves.
  • You can boil water by adding it after you fry the vegetables and bring to boil in the same vessel and then add roasted rava to it too.
  • Boiling water side by side reduces cooking time, so I do that.

How to make rava kichadi:

  1. Soak chana dal and urad dal for an hour(optional). Slice onion lengthwise, chop tomatoes,carrot and slit green chillies.
  2. In a big kadai/ pressure pan (I used my mini cooker) heat oil and temper with the items given under ‘To temper’ table. Fry for a minute and then add onion, green chillies, ginger and fry until onion turns transparent. Side by side, boil 4 cups of water.step 1
  3. Roast rava well in a  tsp of oil without changing colour.I used roasted rava,so skipped this step. Add the vegetables and fry well for 2 minutes in medium flame. Add ghee while frying. Add rava and mix well. Add turmeric and salt.step 2
  4. Mix well and add the boiling water carefully to this, with flame lowered. Check for salt.step 3
  5. Mix well, wait until the water gets absorbed by the sooji. Once it gets thick, cook covered in low flame for 8-10 minutes. Give it a mix.Rava kichadi recipe step 4
  •  

Serve hot with chutney and sambar. I love it with both. Bliss! Nothing to explain!

rava-kichadi-recipe

How to fix sticky upma or sticky kichadi?

Add rava only to boiling water, do not heat rava with water to bring boil together. Once cooked, add generous oil or ghee and mix to cook for 1 minute or 2. It won’t be sticky. So it’s basically generous oil or ghee which fixes the sticky upma or sticky kichadi.

Rava upma vs Rava kichadi ?

Upma is basically made with less water ratio and is simple with just onion alone too. Kichadi is made with more water ratio, more rich with ghee, oil and usually vegetables, tomato and turmeric are added in addition. Upma is fluffy, soft and firm while kichadi is loose in texture on top of its soft texture.

Reader Interactions

Comments

  2. jeyashrisuresh

    Yesterday when we have a discussion during our breakfast we all voted for this Rava kichidi as our favorite among all upmas.
    Super tempting kichidi,feel like having some right now. Pretty clicks

    Reply

  31. Vini

    I followed your recipe verbatim and made this. It turned out awesome just like saravana bhavan's khichidi 🙂 I was drooling ever since you posted this and finally satisfied my craving by making it for Sunday breakfast 🙂

    Reply

  34. san

    tried this one..loved it! i never like to eat left over food..this one was so good that i ate it the next day as well! now, your blog recipes are regular items in my kitchen (i am new to cooking). Wonderful job by you 🙂

    Reply

  40. RAKS KITCHEN

    We make rava upma plain without veggies,tomato and white colour and the texture is so different from this. The texture of this is more like pongal, as the water ratio is almost double as we use for upma 🙂

    Reply

  54. MV, Lagos

    Thank u so much for the clarification! I used to think that they are the same and wondered why mine is not the same as served in the hotels… really love ur recipes and ur photographs and ur easy steps of preparation. Very proud that we r from the same college..

    Reply

  55. Hazel Valli

    Hi Raji! I am a regular visitor to your blog and love most of your recipes. Your presentation is one thing that keeps drawing me back to your blog. Your Rava Khichidi and Upma are a super hit at my place. I must tell you this that I never ever liked Rava Upma/Khichidi, just the sight of it would put me off. But your recipe caught my attention and I could not stop myself to go a ahead and give it a try. To my surprise I actually loved the dish and my hubby too loved it.
    I have a ten month old daughter and I nurse her due to which I get these string hunger pangs, I had strong hunger pangs sometime back and quickly prepared this super easy and delicious Rava Khichidi and relished every bit of it, my husband too feasted on it. Thanks for making cooking so easy and interesting. Just today I tried three of your recipes – Pessaratu Dosa for Breakfast, Coconut Rice for diner and Rava Khichidi to save me from going to bed starving. Your are STAR!! God bless you and may you continue being a Blessing to others in every small way you can.

    Reply

  58. specs buffy

    Hello Raks…yes this is a deadly combo..and the recipes for the chow chiw bath is lip smacking indeed…however I wish to add that for the rava kichidi, the inclusion of peas/ beans/ capsicum instead of tomato/ onion and carror does make a taste change. Also do you see any difference between this and khara bath ?
    Lovely pics adding more taste to the gastronomical delight!

    Reply

  63. Raks Kitchen

    True, I think there is some difference between khara bhat and this. Khara bhat is Karnataka version, while this one is totally TN version. Yes, capsicum will sure have a huge flavour difference. I have updated video with the other veggies. 🙂

    Reply

  68. Shalini

    Your cooking style is owsm.. I always prefer to cook like you.. and the quantity you mentioned is perfect.. thanks a lot.. !!

    Reply

  69. Priya

    Hey this is an amazing yet simple breakfast 🙂 I don’t know much of cooking .. I love your recipes n the way u write them n the pictures making it so easy for an amateur like me to bring out the best 🙂 made this kichdi for breaky today n I felt so proud of myself 🙂 thank u

    Reply

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