Vegetable Rava Upma | Rava Kichadi | Rava Baath

Rava/Sooji Upma is a very filling and delicious breakfast which is staple across India. Upma loaded with vegetables is known by different names like Rava Kichadi , Rava baath , veg upma , veg uppitu.  Rava Kichadi is not be confused with the traditional Khichadi made from Rice and lentils .

Rava kichadi is slightly soft and gooey as compared to plain rava upma. Rava kichadi is a term used in Tamil Nadu and this is something I learnt after my marriage .Back home at Amma's we would call it as plain upma and veg upma.

I prefer to roast the rava just at the time of making the upma rather than using the store bought pre roasted rava. I roast it separately in a dry kadai when I make upma with vegetables. You can roast the rava in microwave too . 

Microwave hack to keep the rava pest free

It is believed that if one is able to cook a perfect lump free Rava Upma, then the person has a good understanding of cooking.

As rava baath is packed with vegetables you can have it as is with a cup of thick curd or coconut chutney or tomato chutney if you like a dash of extra spiciness and zing to tickle your palate.

 The coconut chutney has to be runny and not very thick like the one served with idlis and dosas.

soft and binding Upma : 1 measure of rava needs 4 measures of water  other wise if you like a
grainy Upma  : 1 measure rava is to 2 measures of water.

Post updated in Feb 2025

Presenting a very old post,with lot of new photos ,extra information ,tips and tricks to male a delicious melt in mouth rava kichadi. 

Preparation time : 15 mins
Cooking time : 30 mins
Serves : 2-3
Complexity : Medium High

 Jain version of Rava Upma ,donot add onions ginger,potato and carrots in the recipe.

At home,we like rava baath to be soft but grainy,so I use 3 cups of water.  

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Ingredients

1 cup rava/sooji/semolina
1 cup assorted vegetables finely chopped(beans,carrot,potato,peas,cabbage , capsicum)

1 onion finely chopped (optional)
2 to 3 green chillies finely chopped
6-7 curry leaves finely chopped
1/2 inch ginger finely chopped / grated
Salt as needed

Pinch of sugar
3 tablespoon of oil.

To Temper
1 tsp mustard seeds
1 tsp udad dhall + channa dhall 
pinch of asafoetida/hing/perungayam
1 tsp haldi/turmeric

Method

• Place 3 cups of water for boiling in a saucepan.
• In a kadai heat the oil and temper with mustard seeds,udad dhall,channa dhall and hing one by one .i.e. first the mustard must splutter completely only then add the dhalls.
• add the finely chopped ginger,onions ,green chillies and curry leaves and saute well till onion turns pink.
• Add the turmeric, finely chopped veggies and saute well with salt. Cook covered for 3 to 4 mins till the vegetables become soft .
• Add the roasted rava and fry it for 3 to 4 minutes along with the vegetables.
• Gently pour the boiling water and mix well so that the mixture is lump free. Add a pinch of sugar at this stage.
• Close the kadai and cook for 5 mins or until all the water is absorbed into the rava.
• Slowly open the lid,mix the upma well ,turn off the stove and let it rest for about 5 mins .
• Garnish with lots of coriander , drizzle some ghee .If you like, you can garnish some freshly grated coconut as well.
• Serve hot with curd or coconut chutney of your choice.