Rava Kichadi

Rava Kichadi is one of the most worldwide and popular South Indian breakfast. Rava Kichadi is a tasty tiffin made by blending roasted rava with cooked veggies, tempered spices. How to make Rava Kichadi is explained in this post with step by step pictures and video.

Rava Kichadi is a unconfined breakfast / dinner option at home and as well as for functions. Rava Kichadi and upma are very tropical in ingredients but the making, texture and consistency makes Rava Kichadi stand apart.

About Rava Kichadi

Rava Kichadi moreover tabbed as Sooji / Semolina Khichdi is my favourite since diaper and I love to make it too as it looks so colorful, and I shoehorn I like anything with rava both brown and white. Rava is moreover tabbed as Semolina or Sooji.

Last week when we dined at Hotel Annaporna which is one of the most iconic hotel here in Coimbatore, I ordered kichadi, it was so soft, slightly mushy with melt in the mouth texture, loved it to the core. So that, inspired me to try it that way…though amma makes the weightier rava kichadi.

You can serve rava kichadi with tiffin sambar and coconut chutney as sidedish for kichadi with a cup of filter coffee…the weightier combo!

Difference between Rava Upma and Rava Kichadi

Rava Upma can moreover be made with vegetables which resembles tropical to Rava Kichadi. What makes the major difference between the two is the texture and consistency.Rava upma is mostly crumbly in texture but Rava Kichadi is soft and slightly mushy. Moreover the ginger garlic paste widow to Rava Kichadi makes a taste difference as we don’t add it to upma.

Rava Kichadi Ingredients

• Rava / Sooji / Semolina – I have used store bought rava (hard wheat / semolina) for this recipe. Make sure to slow roast rava and use it.
• Vegetables – Onion, tomato, carrot, peas and beans are used for rava kichadi.
• Ghee – Ghee is widow for flavour but oil should moreover be widow to requite it a increasingly greasy loose texture.
• Tempering – A vital tempering with mustard, curry leaves, chana dal, urad dal and gteen chillies is washed-up here.
• Ginger garlic paste – Ginger garlic paste is a must for Rava kichadi I would say as it gives a unconfined flavour to this dish.
• Others – A little value of turmeric powder is used to requite rava kichadi a unexceptionable yellow color.

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Rava Kichadi Recipe Step by Step

1.Heat 1 tbsp ghee let it melt.

2.Add 1 cup sooji to it and start roasting.

3.Roast for 2-3 mins in low flame without waffly the color.

4.Keep stirring to stave urgent at the bottom.

5.Sooji is roasted, Switch off and transfer to a trencher and set aside.

6.Keep the same kadai add 2 tbsp oil and heat it. Add 1 tsp mustard seeds let it splutter. Add 1 tsp chana dal, 1/2 tsp urad dal, few curry leaves let it splutter.

7.Add 2 untried chillies slitted withal with 1 heaped tsp ginger garlic paste.

8.Saute for a minute.

9.Add 8 to 10 cashews and fry for a minute.

10.Add 1/2 cup onion finely chopped withal with required salt to taste and 1/4 tsp turmeric powder.

11.Saute until it turns transparent.

12.Add 1/2 cup tomatoes finely chopped. Saute until mushy and raw smell leaves.

13.Add 1/4 cup carrot finely chopped, 1/3 cup untried peas, 1/4 cup sliced beans.

14.Saute for 2 mins.

15.Add 1/4 cup water.

16.Give a quick mix. Once it starts to swash – melt covered.

17.Cook covered for 5-7 mins or until the veggies are scrutinizingly cooked.

18.Then unshut and requite a quick stir.

19.Add roasted sooji.

20.Give a quick mix.

21.Boil 3 cups of water. For a increasingly goey consistency you can add 4 cups water.

22.Add humid water to it. Keep stirring to stave lumps.

23.Start stirring continuously. It will start getting thicker.

24.Water is undivided and it gets thick.

25.At this stage pat it well on the top.

26.Cook covered for 3 mins in low flame.

27.By now the veggies and rava will be fully cooked. Unshut and requite a quick stir.

28.This is the right consistency.

29.Now add 1 tbsp coriander leaves, 1 tbsp ghee.

30.Cook covered for 1 minute and switch off.

31.Finally add 1 tsp lemon juice.

32.When you scoop it should be hands be scooped like shown here. Greasy, soft and melt in the mouth rava kichadi is ready.

Hot succulent rava kichadi is ready!

Expert Tips

• If you want to get the same consistency and tetxure as in hotels you need to add increasingly oil atleast 1/2 cup for 1 cup sooji. They add increasingly oil to retain the same consistency plane without few hours of making.
• If you are serving at once then 3 cups water will be perfect but if you are making an hour superiority of serving time then use 4 cups water.
• As we make it at home to serve instantly and hot I have widow ghee and oil accordingly.
• Rava kichadi is to be served hot so plan cooking accordingly. As it takes just 20 mins if all the ingredients are ready you can make it just surpassing serving.
• When you eat you should not finger the texture of the rava much it should just melt in the mouth. So subtracting the mentioned oil and ghee is a must to get the perfect texture.
• Roasting rava gives nice zephyr and texture to rava kichadi.
• Be shielding while subtracting hot humid water, moreover make sure to keept stirring to avopid lumps.
• You can add 3.5 cups to 4 cups for 1 cup rava. If you add increasingly than that it would be increasingly like porridge in consistency.

FAQS

1.Is Kichadi and Khichdi same?

No kichadi and khichdi are not the same. Kichadi is made with rava and is one of the most worldwide south indian breakfast but Khichdi is made with rice and dal which is one of the most worldwide repletion supplies from North India.

2.What type of sooji / rava to use?

Fine sooji which we use for upma should be used for rava kichadi.

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