rava kichadi recipe, sooji breakfast

Rava kichadi, a quick indian morning breakfast made using sooji. This is basically a South Indian style of making kichadi using Rava or semolina. To make this we use fine upma rava and not the broken wheat rava. The dish tastes well with the sooji rava.

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• About the recipe
• Ingredients
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About the recipe

This is a quick to do nashta in Southern Indian which is made by slightly dry roasting sooji/semolina and then tempering is given by adding spices.

We then need to add herbs, chilies, curry leaves and boiling water along with a tempering and adding roasted sooji into the boiling water and cooking the kichadi.

The look of the recipe is slight yellow as turmeric spice is added into the recipe as well as the kichadi can be made loose or thick as per requirement.

To get a liquid consistency, a good amount of water is added while cooking the sooji. If the required consistency is thick and grainy then do not add more than the required water.

It is good of eaten when hot and warm. It tastes best with chutneys and is similar to rava upma which is always made in Indian breakfast.

The only difference is rava upma does not require tomatoes and other ingredients but here in rava kichadi, we can add vegetables, tomatoes and any desired ingredient.

I have added kaju as it gives a good taste to the roasted sooji.

Ingredients

Oil: This is the essential ingredient to give any tempering in Indian recipes and applies the same to this recipe tempering as well.

For a healthy option adding olive oil is a good option.

Mustard: Every version of upma is incomplete without using mustard in the tadka as this gives the actual required flavor in the dish.

Black gram: This is added to enhance the flavors but can be skipped to reduce the flavors and can be added as an optional ingredient.

Cashewnuts: It is a simple nutty ingredient which is healthy and crunchy to eat and gives a good taste but can be skipped if not handy. This is not mandatory to add.

Green chilies and curry leaves: Every sooji upma has to add these two ingredients as the chilies give the required spice to the dish and curry leaves give an aromatic flavor to the plain rava.

Onions and Tomatoes: These two ingredients give a good flavor to the base but other veggies such as chopped carrots and boiled peas too can be added along with these two vegetables.

Turmeric: This dry spice gives a good color to the breakfast upma which otherwise looks plain white and simple without adding haldi.

Tips

• The ratio of the sooji and water play an important role in making this recipe.
• Always make sure to double the quantity of water to the sooji added.
• For example I have used 1.5 cup of sooji and added 3 cups of water to the recipe.
• This ratio and proportion of sooji and water gives the actual required consistency of the kichadi but the consistency changes if quantity of water varies.
• If the water added is 4.5 cups then the consistency becomes thin and is best to feed toddlers or kids as it can easily be fed with liquid consistency.
• For a perfect consistency just double the water quantity to the rava or semolina added or add a little bit more to get the required consistency.

Accompaniments for the sooji kichadi

This recipes tastes best with any pickle or pachadi or chutney and mainly South India has a range of thokku recipes which are similar to chutneys and are a great side dish to all these kind of breakfast recipes.

It is a best an instant breakfast recipe as it is healthy and done in minutes but can also be made as evening snacks as it is quick and filling.

Step by step procedure

Roasting sooji

• Take a pan, heat it and add sooji into it.

• Dry roast sooji on low flame by continuously stirring it.

• Roast it for a minute or two on low flame and not more than that and set it aside.

Cooking the kichadi

• Take a pan or a wok and heat it. Add oil and heat it.

• Add mustard seeds and let them pop up. Add urad dal/ black gram into it and saute few seconds.

• Add slit green chillies, cashewnuts and saute well.

• Add fresh curry leaves and let them crackle.

• Add finely chopped onions and saute until onions turn very soft.

• Add crushed ginger,chopped tomatoes.

• Add salt to taste, turmeric powder, mix and cook for a minute by sauteing.

• Add water and bring the water to a boil.

• Add roasted sooji by stirring the sooji in water to avoid lumps.

• Keep stirring continuously to avoid lumps and until water gets absorbed.

• Cover the lid and cook for 3-5 minutes on low heat.

• Switch off the flame.
• Give a mix to make the kichadi light and grainy.

• Garnish with coriander leaves.

• Pour ghee (optional) and serve hot with pickle or chutneys.

Video

Recipe