Rava Kichadi Recipe

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Rava Kichadi is a classic South Indian breakfast made with fine rava (semolina), vegetables, spices, herbs, and ghee.

Prep Time: 5 minutes
 Cook Time: 15 minutes
 Total Time: 20 minutes

Ingredients

  • 1 cup rava (150 g) – fine textured (sooji / semolina)

  • 3 tablespoons ghee

  • 1 teaspoon mustard seeds

  • 1 teaspoon chana dal (split Bengal gram)

  • 1 teaspoon urad dal (split black gram)

  • ⅓ cup chopped onions

  • 1–2 green chilies (chopped) or ½–1 teaspoon chopped

  • ½ teaspoon finely chopped ginger

  • 8–9 curry leaves (chopped)

  • ¼ cup chopped or grated carrots

  • ¼ cup green peas (fresh or frozen)

  • ½ cup finely chopped tomatoes

  • ¼ teaspoon turmeric powder

  • 2 tablespoons chopped coriander leaves

  • 3 cups water

  • Salt to taste

Instructions

1. Roast the Rava

  1. Heat a pan or kadai on low heat.

  2. Add rava and roast on low flame, stirring often.

  3. When rava becomes aromatic and lightly changes color, switch off heat.

  4. Transfer to a plate and keep aside.

2. Prepare Kichadi

  1. In the same pan, heat 3 tablespoons ghee on low to medium-low heat.

  2. Add mustard seeds and let them splutter.

  3. Add chana dal and urad dal; fry till golden (do not burn).

  4. Add onions and sauté till translucent.

  5. Add green chilies, ginger, and curry leaves. Mix well.

  6. Add carrots, peas, and tomatoes. Stir to combine.

  7. Add turmeric powder and sauté for 3–4 minutes on low heat.

  8. Pour in 3 cups water and add salt.

  9. Increase heat and bring to a rolling boil.

3. Add Rava

  1. Lower heat and add roasted rava in batches, stirring continuously to avoid lumps.

  2. Mix thoroughly after each batch.

  3. Cover and steam on low heat for 2–3 minutes.

  4. Open lid, add chopped coriander leaves, and mix well.

Serving

Serve hot with:

  • Coconut chutney

  • Lemon wedges

  • Optional: garnish with roasted or fried cashews

Notes

  • Roast rava well until crisp and aromatic.

  • Use fine or Bombay rava for best texture.

  • Vegetables are optional — you can make it plain too.

  • For spicier kichadi, increase green chilies and ginger.

  • Recipe can be easily doubled or tripled for larger servings.

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