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Rava Khichadi


Rava Khichadi

  • Duration: 20 minutes
  • Serves: 3 to 4 people
  • Spice Level: Medium

Authenticity Slice

Rava has the tendency of soaking up a lot of water, so it’s always a good idea to keep a cup of hot water at hand while preparing the Rava Khichadi. Among vegetables, chopped beans can be a welcome and healthy addition to the Khichadi recipe.

Trivia Tadka

The name ‘Khichadi’ originated from the Sanskrit word ‘Khicca’, which translates to ‘a dish made with rice and pulses’. The Mughals fell in love with it on tasting it, and re-named it ‘Khichadi’. They also added their own touches to it by suffusing the dish with more spices, dry fruits and nuts. Later, the British too developed a taste for it – they renamed it ‘Kedgeree’ and savoured it as breakfast. Rava Khichadi is a lighter, more nutritious version of this rice dish, and is cooked using healthy spices. It is generally served as breakfast in south Indian homes, and at most south Indian weddings, the Rava Khichadi is served with sambar and chutney as accompaniment.


  • Semolina (rava/sooji) (1 cup)
  • Water (3 cups)
  • Oil (2 tsp)
  • Clarified butter (ghee) (3 to 4 tsp)
  • Mustard (sarson) (¼ tsp)
  • Green chillies (hari mirch), split (2)
  • Split chickpeas (chana dal) (¼ tsp)
  • Black gram (urad dal) (¼ tsp)
  • Onion, finely chopped (1)
  • Tomato, finely chopped (1)
  • Carrot (gajar), finely chopped (½)
  • Green peas (matar) (a handful)
  • MTR Haldi/Turmeric Powder (¼ tsp)
  • Curry leaves (kadipatta) (5 to 6)
  • Cashew nuts (kaju) (a few, optional)
  • Salt (to taste)


  • Heat a kadhai on a low flame and dry-roast the rava till it starts changing colour. Once done, keep aside.
  • In a pan, heat oil on a high flame and add the sarson, chana dal, urad dal, green chillies, kadipatta and kaju (optional). Lower the flame and stir-fry till the dal turns golden brown.
  • Add the onions and sauté till they become pink.
  • Toss in the tomatoes and sauté till they soften.
  • Add the MTR Haldi/Turmeric Powder and salt to the concoction and keep stirring.
  • Next, add the carrot and the peas, and sauté for another minute.
  • Pour in the water and bring it to a boil on a medium flame. Once the water starts boiling, lower the flame and add the roasted rava.
  • Keep stirring carefully till the masala has mixed evenly with the rava, making sure that no lumps are formed in the process. Keep cooking on a low flame till the rava is cooked through. It generally takes just 3 to 4 minutes.
  • Take off the flame and add the ghee. Stir to mix.
  • Serve the Rava Khichadi piping hot with sambar and coconut chutney.

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