Rava Kichadi Recipe

Rava kichadi is a well-liked South Indian breakfast dish normally served in vegetarian restaurants. Regardless that many individuals might call this dish upma by its look and ingredients used to make, but rava kichadi recipe is totally different in taste and I prefer this greater than upma. Rava kichadi is made using rava, vegetables, whole spices, cashews and a number of ghee.

Rava Kichadi

Every time we go to our favourite vegetarian restaurant, my usual order will probably be rava kichadi. Steaming rava kichadi comes with coconut chutney made with roasted dal and sambar. I’ll always remember to order crispy medu vada. Most of our weekends is fulfilled with this combo. Upma takes place in our breakfast menu at the least once every week, but I enjoy rava kichadi greater than upma.

On this detailed blog post, learn learn how to make rava kichadi with stepwise pictures and video.

About Rava Kichadi

Certainly one of the favored South Indian breakfast dish rava kichadi made using a number of vegetables, roasted sooji and ghee. Regardless that upma can be made with the identical ingredients, the feel and taste of rava kichadi varies.

Rava kichadi preparation could be described in few steps. All of it starts with tempering whole spices, sauteing fresh vegetables, roasting sooji, adding water and cooking. Thats it.

The method & ingredients of upma preparation and kichadi preparation is same. The one thing that varies is the technique and measurements of the ingredients. You may serve rava kichadi with coconut chutney, tomato chutney, sambar and medu vada to make this an entire South-Indian Mini Tiffin.

Watch Rava Kichadi Recipe Video

Why you’ll love this recipe

Rava kichadi is more like kichadi, as an alternative of rice it uses sooji. The feel is warm, soft and melt in mouth which is analogous to kichadi. I can easily quote rava kichadi as a breakfast comfort dish.

• Everyone will love this melt in mouth soft recipe for rava kichadi, comforting meal.
• Minimum ingredients used, 30 minute breakfast option, one pot breakfast so less washing up.
• This recipe yields higher servings which is filling & nutritious for breakfast.

Rava Kichadi Ingredients

Rava | Sooji | Semolina

I used store bought sooji or rava in making this dish. Regardless that I normally buy roasted sooji, you will have to roast it with the fresh spices and ghee at the least for five minutes for higher taste.

Tempering Spices

Whole spices like mustard seeds, urad dal, split chana dal, cashews, asafoetida, curry leaves, ginger is utilized in tempering which adds flavor to the kichadi.

Fresh Vegetables

Onions, tomatoes, green chillies is added for taste. carrots, green beans and green peas is the common vegetables utilized in rava kichadi. Ensure that you finely chop the vegetables for even mixing.

Oil | Ghee

Rava kichadi has an iconic melt in mouth texture which is achieved by the addition of healthy amount of oil and ghee. I cook my vegetables in oil and use ghee when roasting sooji and ultimately for preserving the flavour.

Optional

Should you prefer your rava kichadi to be white in color you possibly can skip the addition of turmeric powder.

Rava Upma Vs Rava Kichadi

Regardless that upma and rava kichadi used the identical ingredients. The feel of the dish differentiate each entirely.

Rava kichadi must have soft, melt-in-mouth texture. Rava kichadi used 4 cups of water for each 1 cup of roasted sooji. So it’s 4:1 ratio water to sooji. The feel of the rava kichadi should remain soft even after it cools down, it’s achieved by the measurement of water you add while making kichadi. Also this dish used extra ghee and oil for the soft texture. Rava kichadi could be eaten only with a spoon due to its soft texture.

Upma is more crumbly and has added peanuts, cashews, coconut. It uses 2 cups water for 1 cup sooji which leads to fluffy and crumbly texture.

Ensure that you check my other comforting dish like ven pongal, rava dosa and masala dosa.

Expert Suggestions

These are the guidelines and tricks which I even have learned over time for making the perfect rava kichadi recipe.

Roasting rava

roast sooji for at the least 5 minutes together with your vegetables. I wish to add one tablespoon of ghee once I add sooji. Roasting the sooji enhances the flavour of the dish and removes the raw taste of the sooji.

Using Ghee

Rava kichadi uses extra ghee and oil. Start your dish with oil and reserve the ghee ultimately for extra taste.

Water ratio

Rava kichadi must have soft, melt-in-mouth texture. Rava kichadi used 4 cups of water for each 1 cup of roasted sooji. So it’s 4:1 ratio water to sooji. The feel of the rava kichadi should remain soft even after it cools down, it’s achieved by the measurement of water you add while making kichadi.

Serving hot

At all times serve piping hot with coconut chutney. This recipe gives you soft end product even when it cools. You may reheat in microwave or stove top for few seconds till it warms up and serve.

Serve Rava Kichadi

You’ll get the perfect texture once you serve kichadi piping hot. I wish to drizzle extra ghee on the serving bowl when scooping the kichadi to provide a glossy shine over it. Rava kichadi should fall right out of the bowl and holds it shape good. It stays so soft which makes it difficult to eat together with your hands, so you possibly can go for a spoon to enjoy soft texture kichadi.

My personal combination with rava kichadi is coconut chutney which is made with roasted gram dal also often known as kadala chutney.

You may Serve rava kichadi with coconut chutney, sambar, tomato gojju or crispy masala vada.

Make Rava kichadi (Stepwise Pictures)

1)Heat oil in a kadai. Add in chana dal and cashews first in oil and fry till it gets light golden

2)Add in mustard seeds and urad dal and saute till light golden.

3)Add in asafoetida and blend well. 

4)Now add in fresh curry leaves into the recent oil. Ensure that you step back when adding curry leaves because it might splatter on you.

5)Cook your spices in oil till golden. Ensure that you cook this in a low flame. 

6)Add in finely chopped ginger. Should you don’t prefer chopped ginger, you possibly can grate it using a tremendous grater. Sauce for 30 seconds in oil.

7)Add in chopped onions, green chillies and saute for 30 seconds till raw smell leaves from it. 

8)Add in finely chopped tomatoes and stir fry for 1 minute. The tomatoes will get just soft. 

9)Don’t over cook your tomatoes because it’ll cook more once you add sooji and water.

10)Add in vegetables carrot, beans and green peas.

11)Add salt to taste. You may add more salt when you add water.

12)Add turmeric powder and stir fry for 30 seconds to remove the raw smell.

13)In goes sooji or rava. I used store bought roasted rava.

14)Add in a single tablespoon of ghee over the sooji. 

15)Roast sooji with the ghee and vegetables for at the least 5 minutes to reinforce the flavour.

15)Pour in 4 cups of hot water. Pour the recent water slowly because it could actually splatter on you.

16)When you add hot water mix well. The sooji will begin to thicken. Add 1 tablespoon of ghee over the thickened sooji mixture. Cover this with a lid and cook on low medium heat for 10 minutes.

17)After 10 minutes the rava khichadi is cooked. Mix gently.

18)Add extra ghee for flavour. Mix gently. The kichadi will look soft in texture which is what you would like. 

19)Soft rava kichadi is able to serve. Have a look at the soft texture.

20)Serve hot with coconut chutney. 

Ceaselessly Asked Questions

What’s Rava Kichadi food?

Certainly one of the favored South Indian breakfast dish rava kichadi made using a number of vegetables, roasted sooji and ghee. Regardless that upma can be made with the identical ingredients, the feel and taste of rava kichadi varies.

learn how to make rava kichadi hotel style?

Rava kichadi preparation could be described in few steps. All of it starts with tempering whole spices, sauteing fresh vegetables, roasting sooji, adding water and cooking. Thats it.

Is rava kichadi and upma same?

The method & ingredients of upma preparation and kichadi preparation is same. The one thing that varies is the technique and measurements of the ingredients.

What’s the water ratio for rava kichadi?

Rava kichadi must have soft, melt-in-mouth texture. Rava kichadi used 4 cups of water for each 1 cup of roasted sooji. So it’s 4:1 ratio water to sooji. The feel of the rava kichadi should remain soft even after it cools down, it’s achieved by the measurement of water you add while making kichadi.

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