Saturday 7 October 2017

Masala Rava Kichadi / Rava Kichadi

Masala Rava Kichadi / Rava Kichadi is a popular South Indian Breakfast recipe. The addition of cinnamon, vegetables, ginger, garlic and green chilli paste gives an extra taste to this dish than the usual Rava Upma.

It is very easy to prepare, tasty and a comforting dish! I love to have this with coconut chutney and sugar!

Do try and give your feedback!

20 min
30 mins
Recipe for Masala Rava Kichadi
Recipe type: Veg
Cuisine:  South Indian
Serves: 3 to 4 (approximately)

Semolina / Rava– 1 cup
Turmeric Powder –  
¼ tsp
Onion – 1 (finely chopped)
Tomato - 1 (finely copped)
Carrots – 1 medium sized (finely chopped)
Green peas(frozen / fresh) - 2 tbsp
Coriander Leaves – for garnish
Lemon juice - to taste
Salt – to taste
Water – 4 cups

To Grind:
Green Chillies – 3 to 4 (slitted)
Ginger – 1 inch piece (finely chopped)
Garlic - 3 to 4 cloves

For seasoning:

Cinnamon - 1 inch piece
Mustard Seeds – ¾ tsp
Channa dhall – 1 tsp
Urad Daal – 1 tsp
Curry Leaves – few
Oil –1 to 2 tbsp
Ghee - 2 tbsp


Heat a kadai; add 1 or 2 tsp ghee and fry the rava till it turns slightly golden brown in colour. Keep aside.

Grind green chilli, ginger and garlic by adding water and keep aside.

Heat the oil in the same kadai; add all the ingredients under "For seasoning", one by one.

After it crackles, add chopped Onion.   Fry till Onion becomes translucent,  add ginger,garlic and green chilli paste.

After that add tomatoes and salt;  sauté till the tomato becomes soft.

Add the chopped carrots and  green peas; allow to cook in a medium flame.   Add little water and allow to cook.

When the Carrot and green  peas is cooked, add 4  cups of water and salt; allow to boil.

Once it starts to boil; reduce the flame and add semolina to the water; simultaneously stir to avoid lumps (do this in a medium flame).

Stir continuously till the rava is cooked and becomes semi solid in consistency(do this in medium flame).   At last add remaining ghee, coriander leaves and lemon juice.  Give it a quick mix and serve hot.

Serve hot with Coconut Chutney


Normally the semolina to water ratio is 1:3,  for kichadi, we need extra 1:4 ratio to get the soft consistency.

Check for salt before adding semolina to the water.

Adding ghee enhances the flavour and taste of this dish; so don't skip it.

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