Today I am presenting you a very popular breakfast dish served in many darshini’s across Karnataka. This dish is usually served with Rava kesari.
Rava bath is very similar to Upma which we make regularly but we add vangi-bath powder in this recipe. This is comparatively spicy and rich as we add generous amount of ghee/clarified butter. You can add combination of finely chopped vegetables of your choice to make it more nutritious. Pairing it with coconut chutney and hot tea/coffee will be a superb indulgence. That is how it is served in the restaurants 🙂
Roasted rava – 1 cup
Boiling Water – 2 cups (approx)
Ghee/Clarified butter – 2 tbsp
Vangi bath powder – 1 tbsp
Onion – 1 medium (finely chopped)
Tomato – 1 medium (finely chopped)
Ginger – 1″ (finely grated)
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Asafoetida – a pinch
Broken cashews – as required
Green chilly – 1 (chopped)
Curry leaves – 1 spring
Coriander leaves – 3 tbsp (chopped)
Salt to taste
- In a kadhai, add ghee/clarified butter and allow it to heat
- Add mustard seeds, urad dal and curry leaves. Wait for the curry leaves to curl up
- Add asafoetida and broken cashews. Wait for the cashews to change colour slightly
- Add chopped green chillies and onion. Saute for few minutes till onions turn translucent.
- Add chopped tomatoes and grated ginger. Continue frying till tomatoes turn mushy
- Add vangi bath powder and fry further.
- Add salt and 2 cups boiling water
- Check for salt and adjust. The water should be slightly salty
- Now add 1 cup roasted rava slowly stirring it continuously into the boiling water
- Make sure there are no lumps.
- Close the lid of kadhai and cook till done.
- Add chopped coriander leaves and mix
- Serve hot with fresh coconut chutney and a cup of hot tea/coffee.
- You can add 1/2 a cup of chopped assorted vegetables after step 5 and continue further. Make sure veggies are cooked enough before you add rava.
- You can also add red chilli or red chilli powder if you want more spice. In that case donot add green chilli
- Every type of rava/ Semolina differs in the ratio to cook. Mine just took 2 cups. If you feel your semolina required more water to cook, please go ahead and add accordingly.
- If you do not have roasted rava, first step before you start is to dry roast rava thoroughly by continuously roasting it in a pan till aromaticc and cool it completely before using
- What I do is, I roast the semolina as soon as I get them from market and store it in an airtight container. This makes my work much easier 🙂