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Rava Khichdi Recipe | Sooji Kichadi

Gayathri Vijayakumar
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 or as a light meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 cup Rava / Semolina
  • 1 cup Mixed Vegetables ( Beans, Carrots, Peas) finely chopped
  • 1 Onion finely chopped
  • 1 Tomato Chopped
  • 2 tablespoon Ghee / Oil
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Urad Dal
  • ½ teaspoon Chana Dal
  • 15 Cashews optional
  • ¼ teaspoon Asafoetida / Hing
  • Curry Leaves few
  • 2 Green Chillies adjust to your spice preference
  • ½ inch Ginger finely chopped
  • Salt to taste
  • ½ teaspoon Turmeric Powder
  • 2 & ½ cups Hot Water
  • Coriander Leaves for garnishing

Instructions
 

  • 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 teaspoon 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.
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