My 22nd recipe, “Rava Kichadi”, a perfect breakfast for a busy life. Colorful, healthy, tasty and quick to make. It is so versatile to make and you can add any veggies of your choice or just skip them. And the most important thing is that, all it needs is just one pot and less than 30 mins of your time. You can enjoy a hot breakfast without much of an effort.
Having said all those, before marriage, the one breakfast which I hated the most was Rava Kichadi or anything made with rava like Upma. But from the time I got married, my taste buds have taken a big u-turn for the better. RK loves rava kichadi sooo much that I cook it very frequently for breakfast. Next to Idli and Dosa, rava upma and kichadi are the next most prepared breakfast in our home now.
Initially it was kind of an acquired taste, but nowadays after mastering the art of making the perfect kichadi, I too have fell in love with it. Though this dish is simple to make, thought of sharing some useful tips to help you make the perfect kichadi every time. Perfect with coconut chutney or just with a spoonful of sugar which is how I like it. 🙂
Rava Kichadi is an easy, healthy and colorful Indian breakfast for a busy life. Made with sooji | semolina it needs only one pot and loaded with veggies.
- Rava/Sooji/Semolina - 1 Cup
- Carrot - 1 Finely chopped
- Green Beans - 3 Finely Chopped
- Green Peas - 1 small handful
- Onion - 1/2 Medium Sized Sliced
- Tomato - 1 Medium Seeds removed and large pieces - see Notes section
- Ginger - 1/2 inch piece finely chopped
- Tumeric - 1 tsp
- Salt - to taste
- Water - 1 3/4 Cups
- Ghee - 1 Tbsp Optional
- Oil - 1 Tbsp
- Mustard - 1/4 tsp
- Chana dal - 1/4 tsp
- Broken Urad dal - 1/4 tsp
- Cashews - 5-6
- Jeera - 1/4 tsp
- Curry Leaves - 3-4
- Green Chilli - 1
- Heat a pan and dry roast the rava for a few minutes. Roast until you get a nice aroma (probably 2-3 mins) and the color of the rava should not change. Keep it aside.
- In the same pan, heat oil, add mustard and once it splutters, add the other ingredients under "To Temper" one by one. Saute till they are slightly golden in color.
- Add the onions and ginger and saute for 1 minute.
- Add the vegetables, give a quick mix and then cook them covered for 1 minute in medium heat. No need of adding any water now.
- Now, add the water, turmeric, salt and wait until the water boils. Then, add the tomato, rava, mix thoroughly and then cook covered in low - medium flame until done (about 5 mins).
- Remove the lid, add 1 Tbsp of ghee, mix nicely and turn off the flame.
- Serve hot with chutney or sambar.
- Roasting the rava is very essential to get the perfect texture for the kichadi.
- Using the seeds and pulp of tomato can spoil the texture of your kichadi. So i always remove the seeds and pulp from the tomato and use it for any gravy I prepare later in the day.I just use the flesh of the tomato in the kichadi.
- I got around 1/4 cup of chopped vegetables in total.
- If you use the water quantity given, you will get kichadi with the rava particles nicely separated out. You can use a nonstick pan and cook the kichadi in low-medium flame until it is cooked completely. If you use a regular kadai, you can possibly increase the water quantity so that the bottom is not burnt.
- After the kichadi is cooked, you can leave it on the stove for a few minutes on low heat. You will get a nice crust in the bottom of the pan, which will be extremely delicious to eat. 🙂
Submitted this recipe to the event Come, join us for Breakfast, hosted by Cooking4AllSeasons.