Rava Kichadi

About Rava Kichadi

Isn’t it obvious that if 2 dishes have a different name (even if they belong to a similar cuisine), they will be somehow different no matter how closely they are related? The same happens with a Rava Kichadi and its close relative upma. One of the most striking differences between the two is that while upma is quite humble, the way the ingredients are used in its preparation, the Rava Kichadi is richer and more indulgent with the generous use of ghee (clarified butter) and sometimes cashews added to it too. In my recipe of Rava Kichadi, I have also added some vegetables to bring in an element of added texture and nutrition. On the other hand, a classic upma will not have veggies in it. Although, many recipes in different households may add vegetables in an upma too. Same for the cashews too. Other than these, the ingredients that make a Rava Kichadi are almost all those that also make up an upma. These are lentils (chana dal and urad dal), mustard seeds, curry leaves, ginger, green chilies, onions and turmeric powder. While a little sugar can also be added in an upma, a traditional Rava Kichadi will never have it. Upmas, like the ones available on the streets of Mumbai, Maharashtra often serve them with a topping of sev (fried gram flour vermicelli). But a Rava Kichadi is essentially never served like this. Although, again, one can always modify as per their personal preferences.

More On My Recipe

Rava Kichadi is more like a khichdi, which is made with sooji or rava and not rice and lentils. So, you can also call this preparation as a sooji khichdi. It is definitely a famous breakfast option across South India. As I mentioned earlier, I like to add some veggies in the Rava Kichadi for an enhanced mouth-feel and nutrition profile. The veggies that can be added to this dish are capsicum (Shimla mirch or bell pepper), French beans, green peas (matar) and carrots (gajar). However, you can skip these and make it without veggies also. Primarily, fried or roasted cashews also are added as a part of garnish in the Rava Kichadi. This also makes this dish richer than the upma. I have not mentioned the cashew bit in this recipe, but even I do add them as everyone is a fan of the flavor it imparts to the kichadi, as a whole. Serve Rava Kichadi accompanied with some lemon wedges and coconut chutney. While serving only, you can add some roasted or fried cashews.

How to make Rava Kichadi

Roast Rava

1. Heat a pan or kadai (wok) and add 1 cup fine rava (sooji or cream of wheat) to it. Keep the heat on low while roasting rava.
2. Stir often, while roasting the rava.
3. When the rava granules change color and you get a nice aroma, switch off the heat.
4. Remove the roasted rava on a plate. Keep aside.

Make Vegetable Mixture

5. In the same pan or kadai, add 3 tablespoons ghee. Keep heat to low or medium-low.
6. Let the ghee become hot.
7. Once the ghee becomes hot, add 1 teaspoon mustard seeds.
8. Let the mustard seeds splutter.
9. When the mustard seeds begin to splutter, add 1 teaspoon chana dal and 1 teaspoon urad dal.
10. On low heat, fry the lentils until golden. Make sure not to burn them.
11. Then, add ⅓ cup chopped onions.
12. Sauté onions till translucent.
13. Next, add 1 or 2 chopped green chilies, ½ teaspoon finely chopped ginger and 8 to 9 chopped curry leaves.
14. Stir and mix.
15. Then, add ¼ cup finely chopped carrots (¼ cup grated carrots), ¼ cup green peas (fresh or frozen) and ½ cup finely chopped tomatoes. Mix and stir.
16. Next, add ¼ teaspoon turmeric powder.
17. Mix again and sauté for 3 to 4 minutes on low heat.
18. Then, pour 3 cups water.
19. Add salt as per taste.
20. Increase the heat and let the water come to a rolling boil.
21. Once the water comes to a boil, then reduce the heat.

Make Rava Kichadi

22. Add the roasted rava in portions. 23. As soon as you add a batch of roasted rava, mix very well. So that lumps are not formed.
23. Add another batch of rava. Mix again.
24. This way add the rava in 3 to 4 portions or batches and mix thoroughly.
25. Cover the pan with a lid and steam on low heat for about 2 to 3 minutes.
26. Once done, remove the lid.
27. Add 2 tablespoons chopped coriander leaves. Mix very well.
28. Serve Rava Kichadi accompanied with some lemon wedges and coconut chutney. While serving, you can also add some roasted or fried cashews.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Rava Idli (Easy and No Fermentation) Khara Bath Chow Chow Bath Rava Dosa Recipe (South Indian Suji ka Dosa) This Rava Kichadi recipe post from the archives, first published on March 2017 has been republished and updated on November 2022.

title: “Rava Kichadi " ShowToc: true date: “2024-09-24” author: “Ryan Maglori”

About Rava Kichadi

Isn’t it obvious that if 2 dishes have a different name (even if they belong to a similar cuisine), they will be somehow different no matter how closely they are related? The same happens with a Rava Kichadi and its close relative upma. One of the most striking differences between the two is that while upma is quite humble, the way the ingredients are used in its preparation, the Rava Kichadi is richer and more indulgent with the generous use of ghee (clarified butter) and sometimes cashews added to it too. In my recipe of Rava Kichadi, I have also added some vegetables to bring in an element of added texture and nutrition. On the other hand, a classic upma will not have veggies in it. Although, many recipes in different households may add vegetables in an upma too. Same for the cashews too. Other than these, the ingredients that make a Rava Kichadi are almost all those that also make up an upma. These are lentils (chana dal and urad dal), mustard seeds, curry leaves, ginger, green chilies, onions and turmeric powder. While a little sugar can also be added in an upma, a traditional Rava Kichadi will never have it. Upmas, like the ones available on the streets of Mumbai, Maharashtra often serve them with a topping of sev (fried gram flour vermicelli). But a Rava Kichadi is essentially never served like this. Although, again, one can always modify as per their personal preferences.

More On My Recipe

Rava Kichadi is more like a khichdi, which is made with sooji or rava and not rice and lentils. So, you can also call this preparation as a sooji khichdi. It is definitely a famous breakfast option across South India. As I mentioned earlier, I like to add some veggies in the Rava Kichadi for an enhanced mouth-feel and nutrition profile. The veggies that can be added to this dish are capsicum (Shimla mirch or bell pepper), French beans, green peas (matar) and carrots (gajar). However, you can skip these and make it without veggies also. Primarily, fried or roasted cashews also are added as a part of garnish in the Rava Kichadi. This also makes this dish richer than the upma. I have not mentioned the cashew bit in this recipe, but even I do add them as everyone is a fan of the flavor it imparts to the kichadi, as a whole. Serve Rava Kichadi accompanied with some lemon wedges and coconut chutney. While serving only, you can add some roasted or fried cashews.

How to make Rava Kichadi

Roast Rava

1. Heat a pan or kadai (wok) and add 1 cup fine rava (sooji or cream of wheat) to it. Keep the heat on low while roasting rava.
2. Stir often, while roasting the rava.
3. When the rava granules change color and you get a nice aroma, switch off the heat.
4. Remove the roasted rava on a plate. Keep aside.

Make Vegetable Mixture

5. In the same pan or kadai, add 3 tablespoons ghee. Keep heat to low or medium-low.
6. Let the ghee become hot.
7. Once the ghee becomes hot, add 1 teaspoon mustard seeds.
8. Let the mustard seeds splutter.
9. When the mustard seeds begin to splutter, add 1 teaspoon chana dal and 1 teaspoon urad dal.
10. On low heat, fry the lentils until golden. Make sure not to burn them.
11. Then, add ⅓ cup chopped onions.
12. Sauté onions till translucent.
13. Next, add 1 or 2 chopped green chilies, ½ teaspoon finely chopped ginger and 8 to 9 chopped curry leaves.
14. Stir and mix.
15. Then, add ¼ cup finely chopped carrots (¼ cup grated carrots), ¼ cup green peas (fresh or frozen) and ½ cup finely chopped tomatoes. Mix and stir.
16. Next, add ¼ teaspoon turmeric powder.
17. Mix again and sauté for 3 to 4 minutes on low heat.
18. Then, pour 3 cups water.
19. Add salt as per taste.
20. Increase the heat and let the water come to a rolling boil.
21. Once the water comes to a boil, then reduce the heat.

Make Rava Kichadi

22. Add the roasted rava in portions. 23. As soon as you add a batch of roasted rava, mix very well. So that lumps are not formed.
23. Add another batch of rava. Mix again.
24. This way add the rava in 3 to 4 portions or batches and mix thoroughly.
25. Cover the pan with a lid and steam on low heat for about 2 to 3 minutes.
26. Once done, remove the lid.
27. Add 2 tablespoons chopped coriander leaves. Mix very well.
28. Serve Rava Kichadi accompanied with some lemon wedges and coconut chutney. While serving, you can also add some roasted or fried cashews.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Rava Idli (Easy and No Fermentation) Khara Bath Chow Chow Bath Rava Dosa Recipe (South Indian Suji ka Dosa) This Rava Kichadi recipe post from the archives, first published on March 2017 has been republished and updated on November 2022.