Rava Kichadi Recipe / Sooji (Semolina) Kichadi Recipe

Rava (Semolina) kichadi is a South Indian breakfast preparation. it’s also called as Khara bath. It’s easy, quick to make, also very healthy and colorful. Most of the time we make plain upma with onion and rava.  Rava, which is used to make upma, is rich in protein, vitamin B and iron. Sooji is the common name used for the coarsely granulated wheat flower in most parts of northern India and Pakistan, and the name Rava is used by people in the southern parts of India.  Semolina is naturally low in fat and therefore makes for a good weight loss breakfast option. Adding veggies to the upma not only makes it tastier but also healthier. Rava kichadi is my husband’s one of the top most favorites. Usually, I add fried cashews as they give good taste to it but it is completely optional. Usually, this Rava kichadi is served with Coconut Chutney and Tiffin Sambar. Crucial part of this recipe is, once you have added all the water, add the salt and mix well. Keep stirring the mixture continuously until all the water is absorbed making sure that there are no lumps. If you stop stirring there will definitely be rava gets lumps. Traditionally upma is a breakfast dish but it can easily fit well in light lunch, dinner or snack as well.

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Rava Kichadi Recipe / Sooji (Semolina) Kichadi Recipe

Author: Gomathi Cuisine: South Indian Courses: Breakfast, Lunch, Vegetarian Recipe Keys: V Vegetarian Meals

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 3

Best Season: Suitable throughout the year

Ingredients

Servings

To toast Rava/sooji/Semolina

• 2 tablespoons ghee
• 1 cup Fine Rava

To Temper

• 1 teaspoon Oil
• ¹⁄₄ teaspoon Mustard seeds
• ³⁄₄ teaspoons chana dal
• ¹⁄₈ teaspoon Asafetida
• ¹⁄₂ teaspoon Cumin seeds
• 1 teaspoon Chopped Ginger
• Few curry leaves

To make Rava Kichadi

• 5 Green chilies
• 1 medium sized big onion (1/2 cup roughly chopped)
• ¹⁄₃ cup Diced carrots
• ¹⁄₄ cup Green peas
• ¹⁄₃ cup chopped Tomatoes (i medium sized)
• ¹⁄₂ teaspoon Table salt
• ¹⁄₈ teaspoon Turmeric powder
• 2.5 cups water (rava to water ratio is 1:2.5)
• 1 tablespoon Ghee
• 1 tablespoon Oil
• Some fried cashew nuts

How to make Rava Kichadi recipe

1. First pour 2 tbsp. of ghee on the pan, heat it.

   

2. Add  fine rava (Bombay rava is preferable) keep roasting in a low flame until you get a nice aroma of roasted rava. If you bought roasted rava also you do this step for nice result.

   

3. Heat the pan with oil, add  mustard seeds, chana dal,  asafetida and cumin seeds.

   

4. Then add chopped ginger and few curry leaves. Sauté well.

   

5. Add 4-5 green chilies, sauté about 2-3 mins. Then add ½ cup chopped onions.

   

6. Sauté in a medium flame until onion turns transparent.

   

7. Add  diced carrots, green peas,  chopped Tomatoes.

   

8. Add  Salt, turmeric powder and mix well cook in the medium flame for 5 minutes so that the vegetables are half-cooked.

   

9. Add water, (rava: water ratio is 1: 2.5) allow it to boil and  Salt.

   

10. Now add roasted rava by continuous stirring of boiled water mixture. So that lumps are not formed.

    

11. Close the lid and cook in a low flame about 2mins.

    

12. Finally add  some ghee and any flavorless cooking oil. It’ll maintain the soft texture for long time.

    

13. For garnishing add some fried Cashew nuts its completely optional.

     

    

14. Yummy Rava Kichadi is ready to serve

    

Note

• You can use wheat Rava instead of fine rava.
• If you feel difficult while adding rava to the boiled water, you can increase the amount of water.
• Or mix rava with half cooked vegetables then add boiled water.

 

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