Rava Kichadi Recipe( Sooji Kichadi ) - South Indian Rava Kichadi

Rava kichadi ( Sooji Kichadi in Hindi) is my husband’s favorite Indian breakfast recipe. Its one of the most popular South Indian breakfast recipes especially in Tamil nadu and Karnataka hotels. In Karnataka, people call this as “ Kharabath”. I am not a big fan of Rava recipes. To me, rava based dishes are an easy to make, tummy filling food to make in busy mornings. Ideal for Bachelors & working women. So I make it at least once in a week either in busy weekdays or during weekends when we plan for outing. Sometimes I make it directly in a pressure cooker too. 

Usually I make Rava upma or rava idli recipe but whenever I have fresh peas and vegetables in hand,I opt for this Rava kichadi or my masala rava kichadi recipe. To get the texture & taste of kichadi close to restaurant, we must add the required quantity of water, oil and ghee, otherwise it will be a flop. 

After so many trials & errors, I am hooked to this recipe. Coconut chutney is the simple and the best side dish for kichadi. If you make it for your guests along with idli, you can serve it with sambar as well. You could find so many variations for this recipe. Here is my version of how to make Rava kichadi at home.

Do check out my masala rava kichadi,  Rava Kesari,  Microwave Rava Kesari,  Milk Kesari,  Rava Dosa ,  Karnataka Kesaribath recipes if interested.

Rava Kichadi Recipe

How to make hotel style Rava kichadi at home - A popular South Indian breakfast recipe

Cuisine: South Indian

Category: Breakfast

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml Rava / Sooji / Semolina – 1 cup Water –  3 to 3.5 cups Salt – As needed Turmeric powder – 1/4 tsp To temper & saute Cooking oil –  3 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Chana dal – 2 tsp Big onion – 1 no Tomato – 1 no Ginger – 1 inch piece Curry leaves – 1 sprig Green chillies – 3 - 4 nos Carrot – 1-2 nos Green Peas – a handful ( cooked peas) Coriander leaves – 1 tbsp Ghee – 1 tbsp

METHOD

Chop the onion, carrot & tomato finely. Chop the green chillies finely. In a kadai , heat the oil. Temper mustard seeds, urad & chana dal. Saute till golden brown. Now add the chopped onions, ginger, curry leaves, green chillies & saute till onion turns transparent. Lastly add the tomato pieces & finely chopped vegetables. Saute everything till tomato mushes completely. Now add the rava & roast for 3-4 mins in medium flame. In the mean time, boil 3 cups ( add 3.5 cups for more moist and soft kichadi) of water.When the water starts to roll boil, add it to the rava mixture. Take care, water splashes. Stand a feet away. Add salt, ghee & turmeric powder. Stir well till all the water is absorbed by the rava. Mix well. Close the kadai with a lid & cook it for 6-8 mins. Stir it once in the middle. Kichadi will be cooked completely & becomes non-sticky. Add finely chopped coriander leaves, mix well & switch off the flame. Serve hot with sambar, chutney! Enjoy !

Note

Addition of above mentioned quantity of water , ghee & oil is a must to get the texture & taste. The more oil & ghee , the more tasty it would be. Here I have given the minimum quantity required . So you should add it. You can also add vegetables like potato & beans. If you add beans , pressure cook the beans & then add to rava . Else it wont be cooked. Adding tomato is a must. If you don’t have tomatoes in hand , add little lemon juice at the end. You can also add the water after sauting vegetables, allow it to boil for sometime & then add the rava like we make for rava upma.

Enjoy this delicious Rava Kichadi with your favorite chutney & sambar !!

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