Rava Khichdi is the ultimate bowl of comfort. A warm, soft semolina preparation slow-roasted in ghee and simmered with a medley of spices and vegetables. It’s smoother than upma, richer than porridge, and perfectly hugs every spoon with flavour and warmth. Whether it’s a rushed morning or a tired evening, this khichdi wraps you in home-like nourishment.
What Is Rava Khichdi?
Rava Khichdi is a South Indian one-pot dish made with roasted semolina (rava or sooji), tempered with ghee, spices, and blended with gentle vegetables. Unlike upma, which is fluffier, khichdi is silkier and softer in texture — almost melt-in-mouth — and often enjoyed with coconut chutney or a spoonful of ghee on top.
How to Make Rava Khichdi: The Traditional Way
🛒 Ingredients:
For the khichdi
- 1 cup Bombay rava (semolina)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp kasuri methi (optional, for aroma)
- 1 onion, finely chopped
- ½ tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp freshly crushed pepper
- 1 tomato, finely chopped
- 1 carrot, finely chopped
- 5 green beans, finely chopped
- 2 tsp salt (adjust to taste)
- 4 cups water (boil beforehand)
- 2 tbsp chopped coriander leaves
For the tempering (optional but divine):
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 dried red chilli, broken
- A pinch of chilli powder
🥣 Method:
- Roast & Prepare
In a thick-bottomed pan, heat 2 tbsp ghee. Add cumin seeds and let them sizzle. Add kasuri methi, if using, followed by onions. Sauté till onions soften and lightly brown. - Build the Flavour
Add turmeric, chilli powder, pepper, chopped tomato, and all the vegetables. Stir and cook for 2–3 minutes till tomatoes soften. - Roast the Rava
Add semolina to the pan and roast it along with the vegetables for 2–3 minutes on low heat, stirring continuously till aromatic. - Simmer with Water
Pour in 4 cups of hot water slowly while stirring. Add salt and keep stirring to prevent lumps. - Cook to Softness
Cover and cook on low flame for 5–7 minutes till the mixture thickens and rava turns soft. Stir occasionally to ensure it doesn’t stick. - Temper (optional)
- In a separate small pan, heat 1 tbsp ghee. Add cumin seeds, dried red chilli, and a pinch of chilli powder. Switch off the flame quickly. Pour this tempering over the cooked khichdi and garnish with coriander leaves.
🌿 Ayurvedic Benefits
- Ghee supports Agni and makes semolina easier to digest
- Pepper and cumin balance Vata and prevent bloating
- Mild spices and soft texture make it ideal for weakened digestion
- Ideal during rainy days or when you want something sattvic yet warm
💡Pro Tips from the Indian Kitchen
- Add more water if you like a soupier texture; this helps during convalescence.
- Avoid heavy vegetables like potatoes or peas if preparing for weak digestion.
- Add ajwain (carom seeds) for gas-prone individuals.
❤️ Why We Love Rava Khichdi
- Gets ready in under 20 minutes
- Can be customised with seasonal veggies or even just plain
- Hearty yet light — perfect for toddlers, elders, and busy folks
- The kasuri methi and tempering take it to the next level
🧘 Ideal For
- Breakfast or early dinners
- People recovering from indigestion or fatigue
- Days when you want to go grain-light but flavour-rich
- A warm tiffin box that never disappoints
