rava kichadi
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4.17 from 6 votes

rava kichadi

rava kichadi is a south indian breakfast dish made from fine rava or cream of wheat or sooji.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: breakfasts
Cuisine: south indian
Servings: 3
Author: dassana

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)
  • 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.