Rava Khichadi

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!