Rava Kichadi | Semolina Kichadi

Rava Kichadi | Semolina Kichadi

The first recipe that came to my mind when I chose the theme Breakfast dishes from different places was this Rava Kichadi | Semolina Kichadi. I love eating at weddings and this is an ever favorite breakfast dish that is served at many weddings. The wedding version of 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 | Semolina Kichadi is different from the Rava Upma. Rava upma does not have the vegetables and is usually a little bit on the dry side, whereas the Rava Kichadi | 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 little vegetables that I want. I added onions, tomatoes, carrots and peas in 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 the smooth and soft texture when compared to the Rava Upma. That melt in the mouth texture is the characteristic of this kichadi and using fine rava helps in getting that texture.

 

Rava Kichadi | Semolina Kichadi

 

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – easy

Ingredients to make Rava Kichadi | Semolina Kichadi – (serves 4)

  • Fine Rava / Semolina – 1 cup
  • Water – 3 to 4 cups
  • Onion – 1/2 cup (finely chopped)
  • Tomatoes – 2 (finely chopped)
  • Carrot – 1/2 cup (finely chopped)
  • Green peas – 1/4 cup
  • Green chilies – 4 to 5 (cut lengthwise)
  • Ginger – 1/2 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 – 1/2 tsp
  • Asafetida – 1/4 tsp
  • Salt – to taste

Procedure to make Rava Kichadi | 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.

Rava Kichadi | Semolina Kichadi

  • 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.

Rava Kichadi | Semolina Kichadi

  • 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.

Rava Kichadi | Semolina Kichadi

Rava Kichadi | Semolina Kichadi

Rava Kichadi | Semolina Kichadi
5 from 1 vote
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Rava Kichadi | Semolina Kichadi

Course Breakfast, Main Course
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

  • Fine Rava / Semolina - 1 cup
  • Water - 3 to 4 cups
  • Onion - 1/2 cup finely chopped
  • Tomatoes - 2 finely chopped
  • Carrot - 1/2 cup finely chopped
  • Green peas - 1/4 cup
  • Green chilies - 4 to 5 cut lengthwise
  • Ginger - 1/2 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 - 1/2 tsp
  • Asafetida - 1/4 tsp
  • Salt - to taste

Instructions

  1. Procedure to make Rava Kichadi | Semolina Kichadi -
  2. 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.
  3. Remove the rava in a bowl.
  4. 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.
  5. Add the chopped onions and fry until it turns translucent. Now add the green chilies, ginger and curry leaves and fry for few seconds.
  6. 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).
  7. Add about 3 cups of water and let it come to a boil.
  8. 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.
  9. Turn off the flame and serve the Kichadi warm with coconut chutney!

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9 thoughts on “Rava Kichadi | Semolina Kichadi

  1. 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.

  2. 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 .

  3. 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!

  4. 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.

  5. Rava khichdi with vegetables looks very delicious. I never knew the difference between upma and khichdi, you cleared it in the post.

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