Hotel Style Rava Khichdi

Ingredients

• 1 cup Rava (Semolina) (Fine rava, Bombay rava/Upma rava)
• 1 cup Idhayam groundnut oil (Total 1 cup, half initially, half later)
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 2 tablespoon Cashew (nut) (A handful, roasted)
• 3 Green chilies (Approximately, chopped)
• 1 handful Curry leaves
• 2.5 teaspoon Ginger (Chopped)
• 1 large Onion (Chopped)
• 2 Tomato (Chopped)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Sugar
• to taste Salt
• 2 cup Water (Boiled)
• 0.5 teaspoon Karam masala
• 1 handful Coriander leaves (Chopped)
• 2 teaspoon Lemon juice (Approximately 1½ lemons)

Instructions

1. Preparing measurements

   Using the same 1‑cup measuring cup, measure the rava, oil, and water. Rava 1 cup, oil 1 cup (half initially, the rest later) and water 2 cups.

   Time: PT5M

2. Preparing the spice tempering

   Heat a pan over medium heat, pour half the oil (½ cup). Add mustard seeds and wait until they pop. Then add 1 teaspoon urad dal, cashew, green chilies, curry leaves, and chopped ginger, and sauté gently over low heat.

   Time: PT5M

   Temperature: Medium heat

3. Adding onion and tomato

   Add the chopped onion (1 large) to the pan and sauté for 2 minutes until translucent and soft, not browned. Then add the chopped tomatoes (2) along with ½ teaspoon turmeric powder, ½ teaspoon sugar, and salt to taste, and cook until the tomatoes break down well.

   Time: PT8M

   Temperature: Medium heat

4. Roasting the rava

   Add the rava (1 cup) from the measuring cup, stir continuously, and roast for 3‑4 minutes until golden.

   Time: PT4M

   Temperature: Medium heat

5. Adding water and remaining oil

   Slowly pour the boiled 2 cups of water, add the remaining ½ cup oil (or reduce to ¼ cup if desired), and cook covered over low heat for 5 minutes.

   Time: PT5M

   Temperature: Low heat

6. Final addition of spices

   Add ½ teaspoon karam masala and chopped coriander leaves, cover for 2 minutes (120 seconds), then add 2 teaspoons lemon juice and mix well. If desired, add the remaining oil (about 2‑3 tablespoons), turn off the heat and stir.

   Time: PT4M

7. Serving

   Remove the pan from heat, scoop the ball-shaped rava khichdi onto a spoon or small bowl and serve hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

8 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Rava (Semolina): Cream of wheat, Motta rava
• Instead of Idhayam groundnut oil: Any groundnut oil, Sunflower oil
• Instead of Mustard seeds: Mustard powder (½ teaspoon)
• Instead of Urad dal: Chana dal
• Instead of Cashew (nut): Peanut, Almond
• Instead of Green chilies: Red chili powder (½ teaspoon)
• Instead of Curry leaves: Dried curry leaves
• Instead of Ginger: Ginger paste (1 teaspoon)
• Instead of Onion: Shallot
• Instead of Tomato: Canned tomato (½ cup)
• Instead of Turmeric powder: Fresh turmeric (¼ teaspoon)
• Instead of Sugar: Jaggery (½ teaspoon)
• Instead of Water: Warm water
• Instead of Karam masala: Masala blend (½ teaspoon)
• Instead of Coriander leaves: Parsley
• Instead of Lemon juice: Lemon essence (½ teaspoon)

Equipment Needed

• Measuring cup (1 cup)
• Pan (deep pot)
• Lid
• Ladle / cooking spoon
• Knife
• Cutting board
• Small bowl (for oil) (optional)
• Serving spoon (optional)

Critical Steps — Do Not Skip

• Measuring quantities accurately (rava, oil, water)
• Roasting the spice tempering without burning
• Roasting the rava properly until golden
• Keeping the heat low when adding water
• Cover for only 120 seconds (2 minutes)

Chef Tips from the Video

• To achieve hotel‑style flavor, use Idhayam groundnut oil; its distinctive aroma is essential.
• Adding a little sugar at the end balances the sour and spicy notes.
• If you want to add chicken or vegetables, pre‑cook them in ½‑1 cup water before adding the rava, then incorporate.

Troubleshooting

Storage

Refrigerator: Can be kept in the refrigerator for up to 2 days; reheat adding a little water and stir.

Freezer: Texture may become less soft; not recommended.

Room temperature: Can stay at room temperature hot for up to 2 hours; after that it will harden.

Make-Ahead Tips

• Roast the rava in advance, cool, and store in an airtight bag.
• Prepare the spice tempering and chopped vegetables ahead of time.
• When reheating, add 2‑3 tablespoons water to soften.