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Home » Recipes » Breakfast Dishes

Rava Kichadi Recipe | Sooji (Semolina) Kichadi

Last Updated On: Jun 17, 2021 by Sowmya Venkatachalam

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Rava Kichadi is one of the most popular and common breakfast dish in South India.   It's easy, quick to make, also very healthy and colorful. This kichadi is aromatic and melt in mouth. A very popular dish in South Indian marriages where it is served as the evening tiffin.  Usually this Rava kichadi is served with Coconut Chutney and Tiffin Sambar. But a simple pickle is a best combination for this kichadi. We have Khichdi in NorthIndia too. Khichdi in Hindi means "mix". It is a one-pot meal made with rice and dal. But our SouthIndian Kichadi is made only with Sooji and vegetables. Rava upma which is also a very commonly made breakfast in Southern India is much similar to this Rava Kichadi. Upma is more of crumble texture and also with less oil and ghee. Most of the time we make upma plain only with onion and sooji.

Table of Contents

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    • Tips for making Rava Kichadi:
    • You may also want to try:
    • Recipe card for making Rava Kichadi (Sooji Kichadi)
  • Rava Kichadi (Sooji Kichadi)
        • Equipments Needed
    • Ingredients
      • Vegetables
      • For Tempering
    • Instructions 
      • Preparation
      • Let's make Kichadi
    • Video
    • Notes
    • Nutritional Info
    • INSTRUCTIONS WITH STEP BY STEP PICTURES:
      • PREPARATION
      • LET'S MAKE KICHADI

Tips for making Rava Kichadi:

  1. If we use plain sooji, dry roast till you get nice aroma. If you already have store bought roasted rava, you can use it directly without roasting.
  2. We can use wheat rava instead of upma rava.
  3. Adding cashews are optional.
  4. Add veggies of your choice.
  5. The ratio of rava to water is 1:3. For 1 cup of rava use 3 cups of water.
  6. Adding ghee really enhances the taste of the kichadi, but if you prefer not to use you can exclude.

You may also want to try:

  • Vermicelli Sooji Bath: Semiya Rava Kichadi, a combination of both Vermicelli and Sooji along with vegetables makes this bhath so rich and tasty.
  • Instant Pot Rava Kichadi: Making of the Rava Kichadi in Instant pot is very simple and easy to make. Rava Kichadi, a rich vegetable upma usually served with coconut chutney or pickle.
  • Kanchipuram Rava Upma: Kanchipuram Rava Upma is a traditional rava upma but with addition of Peper, Jeera, Coconut and other spices. These additional spices gives good aroma and taste to the upma. A good variation to the conventional rava upma which your family may like it better.
  • Moong Dal Khichdi: Dal Khichdi, Lentils and rice cooked with turmeric, cumin, chilli & curry leaves. This Khichdi is a one pot protein rich nutritious meal! Dal Khichdi is usually served with Pickle and papad!
  • Green Moong Khichdi: Green Moong dal khichdi is a simple one pot dish of whole green gram dal and rice. Khichdi is wholesome and nutritious. This dish can be served with Papad / Raitha.

Recipe card for making Rava Kichadi (Sooji Kichadi)

Rava Kichadi Recipe | Sooji(Semolina) Kichadi
Pin Recipe

Rava Kichadi (Sooji Kichadi)

Course: Breakfast, Evening Tiffen
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
  • Sauce Pan
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 168kcal
Author: Sowmya Venkatachalam
Rava Kichadi is one of the popular South Indian Breakfast. It's a perfect culmination of Rava (Sooji), Vegetables and Ghee. It's colorful, soft, slightly mushy and melt in the mouth. Goes very well with Coconut Chutney and Tiffen Sambar. Let's learn how to make Rava Kichadi with step by step pictures and recipe video.
Print Recipe

Ingredients

  • 1 cup Semolina (Sooji / Rava) 1 cup = 250 ml
  • 3 cups Water
  • 1½ teaspoon Salt adjust to your taste
  • ¼ teaspoon Turmeric Powder
  • 1 handful Coriander Leaves For garnishing
  • 2 tablespoon Ghee

Vegetables

  • ¼ cup Beans finely chopped
  • ¼ cup Carrot finely chopped
  • 1 no Potato Peeled, chopped
  • ¼ cup Green Peas
  • 1 nos Onion small or medium, chopped
  • 1 nos Tomato small or medium, chopped

For Tempering

  • 2 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 sprig Curry leaves
  • 3 nos Green chili adjust to your spice level
  • 1 inch Ginger finely chopped
  • 1 tablespoon Cashews

Instructions 

Preparation

  • Finely chop the vegetables and keep it aside.
  • Heat the pan and add the rava (sooji) and fry it till the raw smell goes off and take it separately. If you get the fried rava in the market then you can skip this step.
  • In another sauce pan, add 3 cups of water(1 cup Rava : 3 cups water ratio) along with 1 teaspoon of salt. Bring the water to rolling boil.

Let's make Kichadi

  • In the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the channa dal, ginger, green chilies, curry leaves and fry till dal becomes light brown color. Add cashews and fry till it is light brown.
  • Now add the chopped onions and sauté the onions till translucent.
  • When the onions become translucent, add chopped tomato to the pan along with turmeric powder and ½ teaspoon salt.
  • Next add all the chopped vegetables and sauté for couple of minutes. You can also optionally add 1 teaspoon of Ghee for better taste.Keep in a medium flame for 5 minutes so that the vegetables are half-cooked.
  • Now add the roasted rava/sooji and mix well with the vegetables.
  • Keep the flame in low and add the boiled water to the rava and stir well to avoid lumps.
  • Cover the pan with a lid and keep in low flame till the rava and vegetables are cooked completely. After 5 minutes, when the rava and vegetables are cooked completely, switch off the flame.
  • Top up with 2 tablespoon of Ghee and give a good mix
  • Garnish with coriander leaves.
  • The delicious Rava Kichadi is ready to serve hot with Sambar/Chutney.
    Rava Kichadi Recipe | Sooji(Semolina) Kichadi

Video

Notes

  1. Be generous in adding Ghee to get a 'Restaurant style' Rava Kichadi
  2. You can add vegetables of your choice to this Kichadi
  3. Adding cashew is optional

Nutritional Info

Nutrition Facts
Rava Kichadi (Sooji Kichadi)
Amount Per Serving (1 cup)
Calories 168 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 207mg9%
Potassium 207mg6%
Carbohydrates 29g10%
Sugar 2g2%
Protein 4g8%
Vitamin A 70IU1%
Vitamin C 19mg23%
Calcium 3mg0%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARATION

  • Finely chop the vegetables and keep it aside.
  • Heat the pan and add the rava (sooji) and fry it till the raw smell goes off and take it separately. If you get the fried rava in the market then you can skip this step.

  • In another sauce pan, add 3 cups of water(1 : 3 ratio) along with 1 teaspoon of salt. Bring the water to rolling boil.

LET'S MAKE KICHADI

  • In the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the channa dal, ginger, green chilies, curry leaves and fry till dal becomes light brown color.

  • Add cashews and fry till it is light brown.

  • Now add the chopped onions and sauté the onions till translucent.

  • When the onions become translucent, add chopped tomato to the pan along with turmeric powder and ½ teaspoon salt.

  • Next add all the chopped vegetables and sauté for couple of minutes. You can also optionally add 1 teaspoon of Ghee for better taste.Keep in a medium flame for 5 minutes so that the vegetables are half-cooked.

  • Now add the roasted rava/sooji and mix well with the vegetables.

  • Keep the flame in low and add the boiled water to the rava and stir well to avoid lumps.

  • Cover the pan with a lid and keep in low flame till the rava and vegetables are cooked completely. After 5 minutes, when the rava and vegetables are cooked completely, switch off the flame.

  • Top up with 2 tablespoon of Ghee and give a good mix.

  • Garnish with coriander leaves.

  • The delicious Rava Kichadi is ready to serve hot with Sambar/Chutney.

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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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