Ever wondered how to transform simple semolina into a nutritious, colorful, and protein‑packed breakfast that feels straight out of a hotel kitchen?
Meet Rava Khichadi—also called Sooji Khichadi or Rava Upma—where roasted semolina, crunchy veg, and fragrant tempering come together in one satisfying pot.
Why You’ll Love Rava Khichadi
- Quick & Wholesome: Ready in under 30 minutes with pantry staples and fresh veggies.
- Balanced Nutrition: Semolina for energy‑slow carbs, dals and peas for protein, and mixed veggies for fiber and vitamins.
- All‑in‑One Meal: Savory, spiced, and hearty—no side dish strictly required.
- Versatile Comfort Food: Equally perfect for breakfast, a light dinner, or packed tiffin.
Ingredient Breakdown
- Sooji/Rava (Semolina): Light, quick‑cooking grain that soaks up flavors beautifully.
- Chana & Urad Dal: Tiny protein bombs that toast up crispy in the tempering.
- Mustard & Cumin Seeds: Crackle in hot oil to release earthy, nutty aroma.
- Cashew Nuts & Curry Leaves: Add buttery crunch and fragrant depth.
- Veggie Trio (Beans, Carrot, Peas, Tomato): Colorful blend for sweetness, texture, and nutrients.
- Onion, Ginger & Green Chili: Base aromatics that build savory, spicy notes.
- Turmeric & Salt: Essential seasoning and vibrant color.
- Hot Water & Ghee: Water cooks the semolina to fluffy perfection; ghee brings richness.
- Fresh Coriander: Bright herbal finish.
🌿 Vegan Swap: Use coconut oil instead of ghee and skip any dairy additions to keep it plant‑based.
Cooking It—A Conversational Walkthrough
First, you roast dry semolina until golden and aromatic—this step prevents clumping and adds a toasty note. Next, heat oil in your pan and toss in chana dal, urad dal, mustard and cumin seeds, plus cashews and curry leaves. You’ll hear that satisfying sizzle as flavors emerge. In go onions, ginger, and green chilies—soften them until translucent—then stir in diced beans, carrots, peas, and tomatoes, seasoning with salt and turmeric.
Once the veggies are just tender, sprinkle in the golden semolina and let it toast for a few minutes so every grain picks up the spice mix. Now, pour in hot water, stir carefully, and cover for about five minutes. When it’s done, you’ll have a fluffy, savory khichadi—finish with a swirl of ghee and a handful of fresh coriander.
💡 Pro Tip: Always use hot water when adding to semolina—this prevents it from becoming gummy and ensures a light, fluffy texture.
What Goes Along
- Coconut Chutney: Classic cooling dip to balance the warmth and spice.
- Pickles: A spoonful of mango or lime pickle adds tangy zing.
- Yogurt or Raita: A bowl of plain yogurt tames any heat and adds creaminess.
How to Serve
Scoop piping‑hot Rava Khichadi into bowls, drizzle with ghee, and garnish with extra curry leaves or coriander. Serve immediately—each spoonful should be light, moist, and bursting with flavor.
Packing & Make‑Ahead
- Refrigerator: Store in an airtight container for up to 2 days; reheat gently on the stove, adding a splash of water or ghee.
- Tiffin‑Ready: Pack warm khichadi in your lunchbox with a side of chutney in a small container. It stays soft and delicious until lunchtime.
Party & Bulk Preparation
For larger crowds, simply double or triple the semolina and veggie quantities. Use a wide, heavy‑bottomed pan to maintain heat distribution and prevent sticking. Keep finished khichadi warm in a low‑heat oven (100 °C) or insulated casserole.
Ready to elevate your breakfast routine?
Try this Rava Khichadi tomorrow morning—your taste buds (and schedule) will thank you. And don’t forget to drop your favorite vegetable swaps or serving ideas in the comments below!
Rava Khichadi
Description
Aromatic semolina (rava) is first roasted to a nutty golden hue, then simmered with sautéed lentils, mustard and cumin seeds, cashews, and curry leaves. Fresh vegetables—beans, carrots, peas, onions, tomatoes, and green chilies—add color, crunch, and nutrients, while turmeric and a finishing drizzle of ghee lend warmth and richness. This South Indian–style Rava Khichadi is a quick, wholesome one‑pot meal perfect for breakfast, dinner, or packed tiffin, best served hot with coconut chutney or yogurt.
Ingredients
Instructions
Prep Work
-
Roast semolina
Heat a pan and roast sooji until it turns light golden.
-
Chop onions & tomato
Finely chop onion and tomato; slit the green chili. -
Prepare veggies
Chop beans and grate or chop carrot; set peas aside. -
Measure spices & dals
Measure chana dal, urad dal, mustard and cumin seeds. -
Gather garnishes
Pluck curry leaves, cashews, and chop coriander.
Method
-
Temper spices & nuts
Heat oil; add chana dal, urad dal, mustard seeds, cumin seeds, and cashews until they sizzle.
-
Sauté aromatics
Add curry leaves, chopped onion, ginger (if using), and green chili; cook until onion is translucent.
-
Cook the veggies
Stir in beans, carrot, peas, and tomato; season with salt and turmeric; cook until veggies soften.
-
Add roasted semolina
Mix in the roasted rava; roast briefly, stirring continuously for a few minutes. -
Simmer with water
Pour in hot water, stir well; cover and cook for 5 minutes on low flame and make sure water is absorbed.
-
Finish it off
Drizzle ghee, sprinkle coriander, give a final stir, and turn off heat.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Sodium 400mg17%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 6g12%
- Vitamin A 500 IU
- Vitamin C 10 mg
- Calcium 40 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
