Rava Kichadi is an ever-favorite breakfast dish that is served at many weddings. It is a simple recipe that can be made in about 30 minutes. Semolina Kichadi tastes absolutely delicious with some coconut chutney on the side.
The first recipe that came to my mind when I chose the theme of Breakfast dishes from different places was this Rava Kichadi. I love eating at weddings and this Semolina Kichadi is an ever-favorite breakfast dish that is served at many weddings.
The wedding version of the course is loaded with ghee. The fond memory of the dish for me is that of the kichadi sliding off the ladle. It tastes absolutely delicious with some coconut chutney on the side.
This Rava Kichadi is different from the Rava Upma. Rava upma does not have vegetables and is usually a little bit on the dry side, whereas the Semolina Kichadi is very smooth and soft. It usually has vegetables added in it along with cashews.
I make rava upma often but this was so much more delicious than the rava upma and the best part is I can add as many or as few vegetables as I want. I added onions, tomatoes, carrots, and peas to the Rava Kichadi. My boys loved it and it also kept them quite filled up.
I would suggest using the fine rava / semolina to make this Rava Kichadi. That gives it a smooth and soft texture when compared to the Rava Upma. That melt-in-the-mouth texture is the characteristic of this Semolina Kichadi and using fine rava helps in getting that texture.
Preparation time - 10 minutes
Cooking time - 30 minutes
Difficulty level - easy
Ingredients to make Rava Kichadi - (serves 4)
- Fine Rava / Semolina - 1 cup
- Water - 3 to 4 cups
- Onion - ½ cup (finely chopped)
- Tomatoes - 2 (finely chopped)
- Carrot - ½ cup (finely chopped)
- Green peas - ¼ cup
- Green chilies - 4 to 5 (cut lengthwise)
- Ginger - ½ inch piece (grated)
- Curry leaves - few
- Ghee / oil - 3 to 4 tbsp
- Mustard seed - 1 tsp
- Cumin seeds - 1 tsp
- Chana dal / Kadalai paruppu - 1 tsp
- Cashew nuts - few
- Turmeric powder - ½ tsp
- Asafetida - ¼ tsp
- Salt - to taste
Procedure to make Semolina Kichadi -
- Heat a heavy bottom pan and add the rava / semolina to the pan. Dry roast the rava until it just begins to change color. You don't have to let it change color.
- Remove the rava to a bowl.
- In the same pan, heat the ghee and/or oil. I use a combination of ghee and oil. Add the mustard seeds and cumin seeds and let it crackle. Now add the chana dal, cashew nuts, and asafoetida, and let it fry for a few seconds.
- Add the chopped onions and fry until it turns translucent. Now add the green chilies, ginger, and curry leaves, and fry for a few seconds.
- Add the chopped tomatoes, carrot, and green peas and mix well. Add the turmeric powder and salt needed. Cover the pan and cook until the vegetables are cooked (about 5 -7 minutes).
- Add about 3 cups of water and let it come to a boil.
- Add the roasted rava and mix well, so that there are no lumps. Make sure to cook it on low flame. If the mixture appears too dry, add more water and cook further. Cover the pan and cook the kichadi for 3 to 4 minutes.
- Turn off the flame and serve the Kichadi warm with coconut chutney!
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Recipe
Rava Kichadi | Semolina Kichadi
Equipment
- Heavy bottom pan
- Stove
Ingredients
- 1 cup Fine Rava / Semolina
- 3 cup Water
- ½ cup Onion finely chopped
- 2 Tomatoes finely chopped
- ½ cup Carrot finely chopped
- ¼ cup Green peas
- 4 Green chilies cut lengthwise
- ½ inch Ginger grated
- Curry leaves few
- 3 cup Ghee / oil
- 1 teaspoon Mustard seed
- 1 teaspoon Cumin seeds
- 1 teaspoon Chana dal / Kadalai paruppu
- Cashew nuts few
- ½ teaspoon Turmeric powder
- ¼ teaspoon Asafetida
- Salt to taste
Instructions
- Heat a heavy bottom pan and add the rava / semolina to the pan. Dry roast the rava until it just begins to change color. You don't have to let it change color.
- Remove the rava in a bowl.
- In the same pan, heat the ghee and/or oil. I use a combination of ghee and oil. Add the mustard seeds and cumin seeds and let it crackle. Now add the chana dal, cashew nuts and asafetida and let it fry for few seconds.
- Add the chopped onions and fry until it turns translucent. Now add the green chilies, ginger and curry leaves and fry for few seconds.
- Add the chopped tomatoes, carrot and green peas and mix well. Add the turmeric powder and salt needed. Cover the pan and cook until the vegetables are cooked (about 5 -7 minutes).
- Add about 3 cups of water and let it come to a boil.
- Add the roasted rava and mix well, so that there are no lumps. Make sure to cook it on low flame. If the mixture appears too dry, add more water and cook further. Cover the pan and cook the kichadi for 3 to 4 minutes.
- Turn off the flame and serve the Kichadi warm with coconut chutney!
Ritu Tangri says
I thought rava khichdi is another name for rava upma as I add veggies to upma as well. But now the difference is clear to me
sapana says
Rava khichdi with vegetables looks very delicious. I never knew the difference between upma and khichdi, you cleared it in the post.
Bhawana Singh says
This plate is so full of flavors and healthy. Reading the first line I really thought about rava upma, but another line showing its difference with rava upma cleared my doubt. Definitely a great meal for any time.
Srivalli says
Your Kichadi looks amazing Sandhya, so nicely done. This used to be a regular saturday dinner, though I have become lazy and only make upma offlate..will have to make it again!
Vaishali says
Interesting ! Even I thought Upma and khichadi were same ! Also I have seen only one variety of semolina . I must check and get the finer version and try this khichadi , looks delicious .
harini says
Wow! I never knew that Rava Kichadi and Rava upma were different. To me both are the same :).
Sandhiya says
Wow, what a coincidence, just now i had rava kichadi for breakfast.Love the combination of rava kichadi and coconut chutney. Looks so colorful and delicious,Sandhya.
Jayashree says
This is one of my favorites too, topped with ghee and served with coconut chutney.
Priya Suresh says
Super like, rava kichadi is my all time favourite, now you are tempting me to make this droolworthy khichadi for my dinner rite now. Drooling here.