Rava khichdi is a popular South Indian dish made with semolina (rava or sooji) and a mix of vegetables. It’s a quick and easy dish to prepare and is often served for breakfast, evening tiffin or as a light dinner. This humble dish, made from semolina (rava or sooji), effortlessly combines flavours, textures, and warmth.
Khichdi has been a staple in Indian households for centuries. Its origins can be traced back to ancient India, where it was considered a simple, nourishing, and easily digestible meal. While the traditional khichdi is primarily made from rice and lentils, regional variations have evolved over time. As we know it today, Rava Khichdi is a South Indian twist on this classic dish.
Rava Khichdi is a versatile and delicious dish that can be easily customized to your taste preferences. Experiment with different vegetables and spices to create your own version of this comforting South Indian classic.
Why is Rava Khichdi loved?
Quick and Easy: Rava Khichdi is a go-to option for a quick, delicious meal. It comes together in less than 30 minutes.
Comfort Food: The warm, nutty, and slightly spicy flavours of Rava Khichdi make it a comforting dish, perfect for breakfast or a light meal.
Versatility: You can customize the Rava Kichadi recipe by adding your favourite vegetables and adjusting the spiciness to suit your taste.
Wholesome Benefits: With its mix of vegetables and semolina, Rava Khichdi is a balanced/ filling meal. Adding lots of veggies makes this dish more filling and wholesome.
South Indian Flavors: If you’re a fan of South Indian cuisine, this dish allows you to savour those distinctive flavours without extensive preparation. This is one of the most popular breakfast recipes from Southern India.
Key Ingredients needed to make Rava Kichadi Recipe
Semolina (Rava): The star of the show, semolina, is what sets Rava Khichdi apart from other Khichdi variations. Semolina is a coarse flour made from durum wheat, known for its granular texture and nutty flavour. It adds a delightful crunch and a hearty feel to the dish.
Vegetables: Rava Khichdi typically includes an array of vegetables such as carrots, peas, bell peppers, beans, onions and tomatoes. These vegetables not only add colour and nutrition but also contribute to the dish’s overall taste and texture.
Ghee: Ghee, or clarified butter, is often used to prepare Rava Khichdi. Its rich, nutty flavour enhances the dish’s taste and aroma. If you prefer a vegan version, you can substitute ghee with vegetable oil.
Spices and Seasonings: The aromatic blend of mustard seeds, urad dal, chana dal, and curry leaves gives Rava Khichdi its characteristic South Indian flavour. The spices are tempered in hot ghee or oil, infusing the dish with a delightful spiciness.
Turmeric and Asafoetida: Turmeric and asafoetida add colour and depth of flavour to the khichdi. Asafoetida, in particular, has a strong and distinctive aroma that contributes to the overall profile of the dish.
Cashewnuts: Cashews are known for their crunchy texture, which creates a pleasant contrast to the soft and creamy consistency of khichdi.
Green Chilies and Ginger: These ingredients provide a pleasant heat and a touch of pungency. Depending on your spice tolerance, you can adjust the number of green chillies to suit your palate.
Fresh Herbs: Rava Khichdi often benefits from including fresh herbs like cilantro or coriander leaves. These herbs add freshness and a subtle herbal note to the dish.
How to make Hotel Style Rava Kichadi recipe
Heat ghee or oil in a pan or kadai over medium heat.
Add mustard seeds, urad dal and channa dal, asafoetida (hing). Let them splutter.
Add cashew nuts and saute till golden brown. Add chopped green chilies, ginger and curry leaves. Sauté for a minute.
Add finely chopped onions. Sauté onions until they turn translucent.
Next, add tomatoes and saute till they turn soft. Add the mixed vegetables( green beans, carrot, green peas) and sauté for a few minutes until they become slightly tender.
Add salt to taste and turmeric powder and mix well. Reduce the heat to low and add the rava (semolina) to the pan.
Roast the rava on low flame, stirring continuously, until it turns golden brown. This step is crucial to prevent the khichdi from becoming lumpy.
Once the rava is roasted, add hot water slowly, stirring continuously to avoid lumps. The khichdi will thicken as it cooks.
Taste and add salt if needed. Cover the pan with a lid and let the khichdi simmer on low heat for a few minutes. This allows the rava to cook completely and absorb the flavours.
Stir occasionally to ensure the South Indian Style Kichdi doesn’t stick to the bottom of the pan. A nice aroma would come by now.
Remove it from the heat once the rava is fully cooked and the khichdi reaches the desired consistency (it should be soft texture).
Garnish with freshly chopped coriander leaves, 1 more tsp of ghee and serve hot.
You can also add some lemon juice on top before serving. This step is completely optional.
Rava khichdi is best enjoyed hot and served with chutney, pickle, or sambar on the side. It’s a delicious and comforting dish that can be customized with your favourite vegetables and spices.
Tips to make the best Rava Khichdi
Vegetables: You can customize the vegetables in your khichdi. Use a variety of colourful vegetables to make the dish more appealing and nutritious. Ensure you chop the vegetables into small, even-sized pieces for uniform cooking.
Tempering: The tempering (tadka) adds flavour to the khichdi. Don’t rush this step; allow the mustard seeds, cumin seeds, and other spices to splutter and release their aroma before adding other ingredients.
Hot Water: Use hot or boiling water when adding it to the roasted rava. This helps in the quick cooking of the semolina and prevents lumps from forming.
Stirring: Stir the sooji khichadi well after adding the hot water to ensure that the Rava is evenly distributed and there are no lumps. Continue to stir occasionally during the cooking process to avoid sticking.
Cover and Simmer: Once the khichdi is combined with water, cover the pan with a lid and simmer it on low heat. This allows the rava to absorb the flavours and become soft. Stir occasionally to prevent the rava khichadi from sticking to the bottom.
A classic South Indian accompaniment, coconut chutney complements the flavours of Rava Khichdi perfectly. You can make a simple coconut chutney, tomato chutney or cilantro chutney to pair with this rava kichadi recipe. Try my Tomato Mint Chutney, Garlic Shallots Chutney, Andhra Style Peanut Chutney.
Tiffin Sambar is also an excellent combination for this sooji khichdi recipe.
Frequently Asked Questions
While Rava Khichdi and Rava Upma use semolina (rava) as the main ingredient, they are different dishes. Rava Khichdi is typically made with more vegetables and a softer texture, while Upma is often dryer and may have fewer vegetables.
Yes, you can customize the vegetables to your liking. Common choices include carrots, peas, beans, capsicum, and potatoes. Feel free to use any vegetables you prefer or have on hand.
To prevent lumps, it’s crucial to roast the rava well before adding water. Stir continuously while roasting, and when you add hot water, mix vigorously to ensure the rava is evenly distributed. Using hot water also helps prevent lumps.
Rava Khichdi can be made vegan using oil instead of ghee for tempering. Ensure that the other ingredients and spices used are vegan-friendly.
The ideal consistency of Rava Khichdi is a soft and porridge-like texture. It should not be too dry or too runny. Adjust the water quantity to achieve your preferred consistency.
Semolina kichadi is best enjoyed fresh, but you can make it in advance and reheat it in the microwave or stovetop. Add a little water while reheating to restore the desired consistency.
Adding generous amount of ghee enhances the flavor of the dish. The ghee roasted cashew adds an extra taste and texture as well.
Other recipes you may like
Rava Khichdi Recipe | Sooji Kichadi
- 1 cup Rava / Semolina
- 1 cup Mixed Vegetables ( Beans, Carrots, Peas) finely chopped
- 1 Onion finely chopped
- 1 Tomato Chopped
- 2 tbsp Ghee / Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Chana Dal
- 15 Cashews optional
- 1/4 tsp Asafoetida / Hing
- Curry Leaves few
- 2 Green Chillies adjust to your spice preference
- 1/2 inch Ginger finely chopped
- Salt to taste
- 1/2 tsp Turmeric Powder
- 2 & 1/2 cups Hot Water
- Coriander Leaves for garnishing
- Heat ghee or oil in a pan or kadai over medium heat.
- Add mustard seeds, urad dal and chana dal. Let them splutter.
- Add cashews and saute till golden brown. Add asafoetida (hing), chopped green chillies, and curry leaves. Sauté for a minute.
- Add finely chopped onions and ginger. Sauté until the onions turn translucent.
- Next, add tomatoes and saute till they turn soft. Add the mixed vegetables and sauté for a few minutes until they become slightly tender.
- Add salt to taste and turmeric powder and mix well. Reduce the heat to low and add the rava (semolina) to the pan.
- Roast the rava on low heat, stirring continuously, until it turns golden brown. This step is crucial to prevent the khichdi from becoming lumpy.
- Once the rava is roasted, add boiling hot water slowly, stirring continuously to avoid lumps. The khichdi will thicken as it cooks.
- Taste and add salt if needed. Cover the pan with a lid and let the khichdi simmer on low heat for 5-7 minutes or until done. This allows the rava to cook completely and absorb the flavours.
- Stir occasionally to ensure the khichdi doesn't stick to the bottom of the pan. Remove it from the heat once the rava is fully cooked and the khichdi reaches the desired consistency (it should be soft and not too dry).
- Garnish with freshly chopped coriander leaves, 1 more tsp of ghee and serve hot.
- Rava khichdi is best enjoyed hot and served with chutney, pickle, or sambar on the side. It's a delicious and comforting dish that can be customized with your favourite vegetables and spices.