Rava vangi bhath is one of a traditional dish of Karnataka which is prepared by adding home made vangi bhath powder makes a yummy mouth watering snack, one of a all time favorite dish of one and all, a authentic occasional breakfast dish,  which is irresistible in taste, do try and enjoy as a breakfast dish or as a evening snack.

Preparation time – 15 min

Cooking time – 15 min

Serves – 4

Ingredients –

Semolina (rava medium variety) – 2 cup

Mustard seeds – 1 tsp

Cashew nut – 1 tbs

Dry red chilly – 2 – 3 broken into two pieces

Curry leaves – 2 – 3 springs

Asofietida (hing) – 1/4 tsp

Carrot – single pealed and chopped

Green peas – 1/2 cup (frozen)

Egg plant (brinjal) – 1- 2 chopped

Tomato – 2 – 3 chopped

Coconut – 1 cup grated

Coriander – 1 bunch chopped

Home made vangi bhath powder – 3 – 4 tsp (adjust to your taste)

Turmeric powder – 1/4 tsp (optional)

Salt to taste

Oil to fry

Ghee – 1 tbs

Method – 

To make or to prepare Rava vangi bhath –

Heat a kadai by adding 1 or 2 tsp of oil in it, when it is hot add semolina (rava) into it and fry until it turns to golden brown. Take care not to burn or over roast or under cook it, as it spoils the taste of the dish,

Fry in a medium flame until it turns to golden brown and set aside.

For tempering –

Heat a pan by adding oil in it, when it is hot add mustard seeds allow it to splutter, add cashew nuts fry until it turns to light golden brown in colour, add asofietida, curry leaves, broken red chilies and saute

Add chopped tomatoes into it and fry until  it becomes little soft

Add veggies and saute sprinkle little salt to taste, close the lid of the kadai and cook it for 5 to 6 min, cook in a low flame.

Check the veggies are done, once it is done

Add vangi bhath powder into it and combine

Add salt to taste, and add 4 1/2 cup of water stir, bring it to boil

When it begins to boil, Check the taste, make sure it is to your taste.

Add roasted semolina (rava) into it slowly, keep stirring as there must not be any lumps in it, Make a low flame and reduce the flame, close the lid of the kadai and cook for 5 to 6 min in a low flame.

Open the lid of the kadai, add 1 tbs of ghee into it and combine together.

Add grated coconut, chopped coriander and mix properly. Switch off the flame. Rest it for 5 more minutes before you serve.

Transfer it to a serving dish and enjoy as a yummy breakfast or as an evening snack.

Tips –

You can add grated jaggery to adjust your taste which is optional.

Take care while tempering not to burn any ingredients, as it spoils the taste of the dish.

Add water to your consistency, always prefer to add little more water than the  1: 2 proportion, to get soft and smooth upma.

You can also add onion and any veggies of your choice.

You can also try my  breakfast dish recipes… Veg upma, Shavige bhath, Puffed rice upma, Kuttu avalakki