Rava Kichadi Recipe | Sooji Khichdi Recipe

Today’s post is about sooji khichdi recipe with step by step pictures and youtube video. It can also be called as ‘semolina kichadi’ and it is one of the most famous South Indian breakfast recipes. This is also a filling breakfast as it is loaded with the goodness of veggies. I prepare it for dinner also when I run out of Idly Batter, and if I feel lazy to prepare other dishes. My mom prepares this so well and she usually adds beetroot along with other veggies to make it more healthy and colourful. This khichdi is easy to prepare and also taste so delicious with melt in the mouth texture. If you are worried about calories, you can prepare it with oil also. But ghee is the secret ingredient which gives softness and Hotel style ‘Rava kichadi recipe’. It goes very well with tiffin sambar and coconut chutney, or even a spoonful of sugar is enough.

Rava Kichadi Recipe

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Rava Kichadi Recipe | Sooji Khichdi Recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Sooji khichdi recipe can also be called as ‘semolina kichadi’ and it is one of the most famous South Indian breakfast recipes. This is also a filling breakfast as it is loaded with the goodness of veggies.

Course: Breakfast

Cuisine: South Indian

Keyword: Rava Kichadi Recipe, Sooji Khichdi Recipe

Servings: 4 People

Calories: 168 kcal

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• 1.5 cup Rava / Sooji
• 1 Large Big Onion
• 4 to 5 Green Chilli
• 1 tsp Ginger Paste
• 1 Medium Tomato
• ¾ Cup Mixed Vegetables (carrot, beans, peas)
• 4.5 to 5 Cups Water
• ⅛ tsp Turmeric Powder
• Salt As Required
• 1 tbsp Coriander Leaves
• 1 tsp Lemon Juice Optional
• 8 to 10 Cashew Nuts

To Temper

• 2 tsp Mustard Seeds
• ½ tsp Urad Dal
• 1 tbsp Chana Dal
• 2 sprig Curry Leaves
• 2 to 3 tbsp Oil / Ghee

Instructions

1. First, get ready with the ingredients. Chop onion lengthwise and slit green chilli. Also chop tomato and all the veggies finely.
2. In a heavy-bottomed pan, add little ghee, fry cashews till golden brown and keep by side. In the same pan, add little more ghee and add the sooji. Roast in medium flame till nice aroma wafts and till golden colour. Don't burn it. Keep aside. Then add oil/ghee and temper with the ingredients are given in the table 'To temper' and let it splutter.
3. Now add onion, green chilli and saute till it turns transparent. Then add ginger paste, tomato and saute until it turns mushy and the raw smell leaves.
4. Add the veggies and saute for 2 minutes. Now pour the water and add turmeric powder.
5. Add required salt. Once the water starts roll boiling, add sooji very slowly and in a sprinkled way to avoid the formation of lumps. Sooji starts to absorb the water very quickly. Keep 1/2 cup of hot water by side (if the water is absorbed quickly, you can add a little more).
6. Keep stirring, else lumps will be formed. Cover the pan with a lid, as the sooji splutters too much. Cook in very low flame for 8 to 10 minutes until it turns soft and mushy (sooji only not the veggies). Add coriander leaves.

7. Now add fried cashews and squeeze lemon juice. Finally, add ghee and mix well.

   Melt in mouth sooji khichdi is ready to serve.

Recipe Video

Recipe Notes

Tips for Sooji Khichdi Recipe

1. Veggies choice is purely optional. Carrot, beans, peas, potato and even beetroot can be used.
2. Adjust green chilli as per your spice level for this rava kichadi recipe.
3. Sooji can be dry roasted also. But roasting in ghee adds an excellent aroma to this sooji khichdi recipe.
4. Also don't burn the sooji while roasting, as it gives bitterness and changes the whole taste.
5. Don't reduce the quantity of ghee as it lends nice aroma and softness to the kichadi.
6. Addition of ginger helps in digestion and also gives flavour to the dish.
7. Ginger can be either crushed/chopped and used. But I used ginger paste as it doesn't get stuck in the mouth when eating.
8. A small piece of cinnamon can be used when tempering, which adds a different flavour.
9. Always use the mentioned quantity of water, as the sooji absorbs the water very quickly. Also, keep 1/2 cup of hot water by side in case needed you can add it.
10. Ensure the water is roll boiling, before adding sooji else it doesn't get cooked.
11. Also, add the sooji very slowly and in a sprinkled way to avoid the formation of lumps.
12. Always cook in low flame to get the required soft texture.
13. Cover and cook it as it will splutter too much.
14. Don't turn the veggies mushy, it should retain its crunchiness.
15. Addition of lemon juice is optional, but it adds more taste to the dish.

Rava Kichadi Recipe

 Rava Kichadi Recipe

1. First, get ready with the ingredients. Chop onion lengthwise and slit green chilli. Also, chop tomato and all the veggies finely.
2. In a heavy-bottomed pan, add little ghee, fry cashews till golden brown and keep by side. In the same pan, add little more ghee and add the sooji. Roast in medium flame till nice aroma wafts and till golden colour. Don’t burn it. Keep aside. Then add oil/ghee and temper with the ingredients are given in the table ‘To temper‘ and let it splutter.
3. Now add onion, green chilli and saute till it turns transparent. Then add ginger paste, tomato and saute until it turns mushy and the raw smell leaves.
4. Add the veggies and saute for 2 minutes. Now pour the water and add turmeric powder.5. Add required salt. Once the water starts roll boiling, add sooji very slowly and in a sprinkled way to avoid the formation of lumps. Sooji starts to absorb the water very quickly. Keep 1/2 cup of hot water by side (if the water is absorbed quickly, you can add a little more). 6. Keep stirring, else lumps will be formed. Cover the pan with a lid, as the sooji splutters too much. Cook in very low flame for 8 to 10 minutes until it turns soft and mushy (sooji only not the veggies). Add coriander leaves. 7. Now add fried cashews and squeeze lemon juice. Finally, add ghee and mix well. Melt in mouth sooji khichdi is ready to serve.

Sooji Khichdi Recipe