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Rava Kichadi | Breakfast Recipes

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Rava Kichadi is an easy South Indian breakfast recipe in which rava is fried and cooked with vegetables and adding a dash of ghee gives a nice aroma to this recipe. It is mainly taken as a breakfast but also can be taken for dinner. A simple chutney can go well this this rava kichadi.

Rava Kichdi

Rava Kichadi recipe with step by step instructions and a video for your easy understanding and leanring.

How to make Rava Kichadi

Rava Kichadi is one of my favorite breakfast recipe. I love to have it more when it is hot hot. I can eat it simply without any side dish also, but it tastes great with any spicy tomato chutney or simple coconut chutney. If you like you can add spices also. Since my hubby does not like spices in this kichadi, i avoided them. Also I added some veggies like carrot and green peas to give good taste. Lets see how to prepare this easy Rava Kichadi Recipe.

Here are some yummy breakfasts for you to view.
Khara pongal
Besan Toast
Semiya Upma
Coconut Sevai
Idiyappam
Quinao Idli
Rawa Idli
Podi Oothappam

 

Rava kichadi
 

Step by step instructions to make the breakfast

Ingredients

  Rava       –  2 cup
  Water     –  6 cups
  Oil           –  3 tblsp
  Ghee       –   4 tsp
  Mustard seeds   –  1/4 tsp
  Green chilli   –  3 (chopped finely)
  Channa dal   –  1/2 tsp
  Urad dal     –  1/2 tsp
  Ginger garlic paste – 1 tsp (or finely chopped ginger and garlic)
  Salt        –   to taste
  Onion    –  1 (Chopped finely)
  Tomato   – 1 (Chopped Finely)
  Carrot     –  1/2 (Cut into small pieces)
  Green Peas  – 1/4 cup
  Turmeric powder  –  1/4 tsp
  Curry leaves  –   few
  Cashew nuts  – few (optional)

 

Method:
1. In a Kadai or pan,  add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.

 
2. In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste) 

3. When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.

4. Add the required salt and add in the green peas. (I used frozen green peas). 
 

5. Add the water now and allow to boil. Add the turmeric powder.

6. While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).

7. Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).

8. Serve the hot kichadi with any of your favorite chutney. We had it with Potukadalai chutney.

rava kichadi
Yummy and easy Rava Kichadi is Ready.

 

Recipe to make Rava Kichadi

Rava kichadi
Print
Rava Kichadi | How to make Rawa Kichadi
Prep Time
6 mins
Cook Time
10 mins
Total Time
16 mins
 

Rava Kichadi is an easy South Indian breakfast recipe in which rava is fried and cooked with vegetables and adding a dash of ghee gives a nice aroma to this recipe. It is mainly taken as a breakfast but also can be taken for dinner. A simple chutney can go well this this rava kichadi.

Course: Breakfast
Cuisine: South Indian, tamil nadu
Keyword: rava kichadi, semolina kichadi
Servings: 4
Calories: 300 kcal
Author: Akila
Ingredients
  • Rava – 2 cup
  • Water – 6 cups
  • Oil – 3 tblsp
  • Ghee – 4 tsp
  • Mustard seeds – 1/4 tsp
  • Green chilli – 3 chopped finely
  • Channa dal – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Ginger garlic paste – 1 tsp or finely chopped ginger and garlic
  • Salt – to taste
  • Onion – 1 Chopped finely
  • Tomato – 1 Chopped Finely
  • Carrot – 1/2 Cut into small pieces
  • Green Peas – 1/4 cup
  • Turmeric powder – 1/4 tsp
  • Curry leaves – few
  • Cashew nuts – few optional
Instructions
  1. In a Kadai or pan, add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.
  2. In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste)
  3. When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.
  4. Add the required salt and add in the green peas. (I used frozen green peas).
  5. Add the water now and allow to boil. Add the turmeric powder.
  6. While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).
  7. Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).
  8. Serve the hot kichadi

*post first published on August 29th 2015. Updated with recipe.

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