rava kichadi recipe with step by step photos – one of the usual breakfast items at our home is rava kichadi. the recipe is different from upma.

rava kichadi is more like khichdi and one that is made with sooji. so you can also call it sooji khichdi. rava kichadi is a south indian breakfast preparation.

i do add some veggies in it to give some texture and nutrition. the veggies that can be added to this dish are capsicum (shimla mirch or bell pepper), french beans, green peas (matar) and carrots. but you can skip veggies and make it without veggies also.

this time when i made rava kichadi for blog, i did not added cashews. but some fried or roasted cashews can be added for garnish. usually i add fried cashews as they give good taste to it.

serve rava kichadi accompanied with some lemon wedges and coconut chutney. while serving, you can also add some roasted or fried cashews.

how to make rava kichadi recipe

roasting rava

1. heat a pan or kadai and then add fine rava (sooji or cream of wheat) to it. keep the flame on low while roasting rava.

2. stir often when the rava is being roasted.

3. when the rava granules change color and you get a nice aroma from them, then switch off the flame.

4. remove the roasted rava in a plate. keep aside.

making rava kichadi

5. in the same pan or kadai, add 3 tablespoons ghee. keep the flame to a low or medium-low.

6. let the ghee become hot.

7. once the ghee becomes hot, add 1 teaspoon mustard seeds.

8. let the mustard seeds splutter.

9. when the mustard seeds begin to splutter, add 1 teaspoon chana dal and 1 teaspoon urad dal.

10. on a low flame, fry till the dals become golden. make sure not to burn the dals.

11. then add ⅓ cup chopped onions.

12. saute till the onions turn translucent.

13. next add 1 or 2 green chilies (chopped), ½ teaspoon finely chopped ginger and 8 to 9 curry leaves (chopped).

14. stir and mix.

15. then add ¼ cup finely chopped carrots, ¼ cup green peas (fresh or frozen) and ½ cup finely chopped tomatoes. mix.

16. then add ¼ teaspoon turmeric powder.

17. mix again and saute for 3 to 4 minutes on low flame.

18. then pour 3 cups water.

19. add salt as per taste.

20. increase the flame and let the water come to a rolling boil.

21. once the water comes to a boil, then reduce the flame.

adding rava to make rava kichadi

22. add the rava in parts.

23. as soon as you add a batch of roasted rava, mix very well. so that lumps are not formed.

24. add another batch of rava. mix again.

25. this way add the rava in 3 to 4 batches and mix very well.

26. cover the pan with a lid and on a low flame steam the rava kichadi for about 2 to 3 minutes.

27. once done then remove the lid.

28. add 2 tablespoons chopped coriander leaves. mix very well.

29. serve rava kichadi accompanied with some lemon wedges and coconut chutney. while serving, you can also add some roasted or fried cashews.

more breakfast recipes for you!

• rava idli
• rava dosa
• tomato upma
• chow chow bhath
• khara bath

PIN PRINT

rava kichadi

4.86 from 7 votes

rava kichadi is a south indian breakfast dish made from fine rava or cream of wheat or sooji.

Author:Dassana Amit

Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

Course:breakfasts

Cuisine:south indian

Servings (change the number to scale):3

(1 CUP = 250 ML)

INGREDIENTS

• 1 cup fine rava OR 150 grams fine rava (sooji or cream of wheat)
• 3 tablespoons ghee
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon chana dal (split and husked bengal gram)
• 1 teaspoon urad dal (split and husked black gram)
• ⅓ cup chopped onions
• 1 or 2 green chilies - chopped (hari mirch)
• ½ teaspoon finely chopped ginger
• 8 to 9 curry leaves - chopped (kadi patta)
• ¼ cup finely chopped carrots
• ¼ cup green peas - , fresh or frozen (matar)
• ½ cup finely chopped tomatoes
• ¼ teaspoon turmeric powder (haldi)
• 2 tablespoons coriander leaves (dhania patta)
• 3 cups water
• salt as required

INSTRUCTIONS

roasting rava for rava kichadi

• heat a pan or kadai and then add rava to it. 
• keep the flame on low while roasting rava.
• stir often when the rava is being roasted.
• when the rava granules change their color and you get a nice aroma from the rava, then switch off the flame.
• remove the roasted rava in a plate. keep aside.

making rava kichadi

• in the same pan or kadai, add 3 tablespoons ghee. keep the flame to a low or medium-low.
• once the ghee becomes hot, add 1 teaspoon mustard seeds and let them splutter. 
• when the mustard seeds begin to splutter, add 1 teaspoon chana dal and 1 teaspoon urad dal.
• on a low flame, fry till the dals become golden. make sure not to burn the dals.
• then add ⅓ cup chopped onions. saute till the onions turn translucent.
• next add 1 or 2 green chilies (chopped), ½ teaspoon finely chopped ginger and 8 to 9 curry leaves (chopped).
• stir and mix.
• then add ¼ cup finely chopped carrots, ¼ cup peas (fresh or frozen) and ½ cup finely chopped tomatoes. mix.
• then add ¼ teaspoon turmeric powder.
• mix again and saute for 3 to 4 minutes on low flame.
• then pour 3 cups water. add salt as per taste.
• increase the flame and let the water come to a rolling boil.
• once the water comes to a boil, then reduce the flame and add the rava in parts.
• as soon as you add a batch of roasted rava, mix very well. so that lumps are not formed.
• add another batch of rava. mix again.
• this way add the rava in 3 to 4 batches and mix very well.
• cover the pan with a lid and on a low flame steam the rava kichadi for about 2 to 3 minutes.
• once done then remove the lid and add 2 tablespoons chopped coriander leaves. mix very well.
• serve rava kichadi accompanied with some lemon wedges and coconut chutney. while serving, you can also add some roasted or fried cashews.

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