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Rava kichadi recipe, Sooji kichadi, Breakfast recipes

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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 recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    |  Serves: 4 | Author:

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

Rava kichadi

Ingredients

Rava/ sooji/ semolina – 1 cup

Onion – 1

Tomato – 1

Carrot – 1

Green peas fresh/frozen – 1/4 cup

Green chillies – 5

Ginger, chopped finely – 2 tsp

Turmeric – 1/4 tsp

Salt – As needed

Water – 4 cups

Ghee – 1 tbsp

To Temper

Oil – 2 tbsp

Mustard – 1 tsp

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Curry leaves – a sprig


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. 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.

    2. Rava kichadi recipe step 1

  2. 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.

    3. Rava kichadi recipe step 2

  3. Mix well and add the boiling water carefully to this, with flame lowered. Check for salt.

    4. Rava kichadi recipe step 3

  4. 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.

    5. Rava kichadi recipe step 4

Tips

  • 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. 

Tags: rava kichadi, how to make sooji kichadi

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

rava-kichadi-recipe

Reader Interactions

Comments

  2. 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

  60. 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

  66. 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

  78. 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

  106. 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

  108. 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

  114. 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

  124. 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

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