Rava vegetable khichdi

A quick and healthy recipe for breakfast or dinner. Semolina khichdi makes a light meal with the goodness of semolina and mixed vegetables.  


Rava – 1 1/2 cups
Onion, chopped – 1 no
Green chillies – 2 nos
Ginger, chopped – 1 tsp
Carrot, chopped – 1 no
Tomato, chopped – 1 no
Green peas – 1/2 cup
Turmeric powder – 1/4 tsp
Oil – 2 tbsp
Ghee – 2 tbsp
Salt as needed
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Chana dal – 1/2 tsp
Cashewnuts – 2 tbsp
Water – 4 1/2 cups
Curry leaves 


Heat a nonstick pan. Dry roast rava on low flame for 2-3 minutes. Keep aside. 

Heat oil in a pan. Splutter mustard seeds. Add urad dal, chana dal  cashewnuts, green chillies and curry leaves. When dal turns brown in colour, add chopped onions. When onion turns translucent, add chopped tomato. When tomato turns mushy, add salt and turmeric powder, add carrot and peas. Cook covered in a low flame for 2 minutes. Open the lid. Add 4 1/2 cups of water. When the water boils,  add rava, little bye little on a low flame so that no lumps are formed. Close the lid. When the kichadi comes to a thick form and the water is no more. Switch off the stove. Add 2 tablespoons of ghee. Serve hot with favorite chutney or sambar.

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