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Rava Kichadi
Rava kichadi is a South Indian breakfast dish made from fine rava or cream of wheat or sooji, cooked with vegetables, spices, herbs and ghee.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
South Indian
Diet:
Vegetarian
Difficulty Level:
Moderate
Servings:
3
Calories:
376
kcal
Author:
Dassana Amit
Ingredients
1
cup
rava
- 150 grams, fine textured (sooji or cream of wheat or semolina flour)
3
tablespoons
Ghee
1
teaspoon
mustard seeds
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 or ½ to 1 teaspoon chopped green chillies
½
teaspoon
finely chopped ginger
8 to 9
curry leaves
- chopped
¼
cup
finely chopped carrots
or grated carrots
¼
cup
green peas
- fresh or frozen
½
cup
finely chopped tomatoes
¼
teaspoon
turmeric powder
2
tablespoons
coriander leaves
3
cups
water
salt
as required
US Customary
-
Metric
Instructions
Roasting rava
Heat a pan or wok or kadai and then add rava to it.
Keep the heat to a 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 heat.
Remove the roasted rava in a plate. Keep aside.
Making rava kichadi
In the same pan or kadai, add 3 tablespoons ghee. Keep the heat to a low or medium-low.
Once the ghee becomes hot, add mustard seeds and let them splutter.
When the mustard seeds begin to splutter, add chana dal and urad dal.
On a low heat, fry till the lentils become golden. Make sure not to burn the lentils.
Then add finely chopped onions. Sauté till the onions turn translucent.
Next add chopped green chillies, finely chopped ginger and chopped curry leaves.
Stir and mix.
Add finely chopped carrots, green peas and finely chopped tomatoes. Mix to combine.
Then add turmeric powder.
Mix again and saute for 3 to 4 minutes on low heat.
Then pour 3 cups water. Add salt as per taste.
Increase the heat and let the water come to a rolling boil.
Once the water comes to a boil, then reduce the heat and add the rava in batches.
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 low heat, 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.
Notes
Remember to roast the rava very well. The rava granules should look crisp, separate and have a fragrant aroma when roasted properly.
Use the finer textured rava to make the kichadi. You can also use bombay rava.
You could even make the recipe without adding any vegetables. For the veggies, feel free to add your preferred vegetables.
For a spicier kichadi, increase the amount of green chillies and add some more ginger if you prefer.
You can easily scale up this recipe to make for larger servings.
Nutrition
Calories:
376
kcal
|
Carbohydrates:
53
g
|
Protein:
9
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
33
mg
|
Sodium:
631
mg
|
Potassium:
238
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
2208
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
39
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
69
mg
|
Vitamin E:
1
mg
|
Vitamin K:
7
µg
|
Calcium:
436
mg
|
Vitamin B9 (Folate):
402
µg
|
Iron:
20
mg
|
Magnesium:
41
mg
|
Phosphorus:
182
mg
|
Zinc:
1
mg