Rava Bhaat | Rava Masala Bhaat | Rave Bhath
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Soft, spicy and hearty breakfast, Karnataka special flavourful rava bhaat
Ingredients
  • 1 Cup roasted upma rava
  • 2 Cups water
  • ½ Tsp jeera
  • 2 Tbsp + 1 Tsp ghee
  • 1 Tsp mustard
  • 1 Tsp jeera
  • A big pinch hing
  • ½ Tsp urad dal
  • ½ Tsp chana dal
  • 1 chopped green chilli
  • ¼ Tsp red chilli powder
  • Salt to taste
For Bhaat Masala:
  • 2 Tbsp + 1 Tsp ghee
  • ½ Tsp mustard
  • ¼ Tsp jeera
  • ½ diced green capsicum
  • 1 small tomato chopped
  • ½ Cup green peas
  • 1 Tsp tamarind paste
  • 2 Tsp vangi bhaat pudi/powder
  • 1 small piece bella/jaggery
  • ¼ Tsp turmeric
  • ¼ Tsp red chilli powder
  • 1 broken red chilli
  • Chopped coriander to garnish
Method
  1. First let's start by making plain rava upma, in a pan/kadai heat oil and add jeera and mustard
  2. Once jeera and mustard splutter, add little hing
  3. Next in a small bowl, keep urad and chana dals ready, also add a chopped green chilli to it
  4. To the pan, add these dals and green chilli, allow dals to turn golden, remember to to this on low flame
  5. Also add ¼ Tsp red chilli powder
  6. Next add in the roasted rava and mix well to coat
  7. Add salt to taste
  8. Slowly pour 2 Cups boiled water
  9. Add little ghee, cover and cook for 3-4 minutes on low flame
  10. Next let's make the masala for the bhaat, heat ghee in another pan, add mustard and jeera, allow them to splutter
  11. Throw in a chopped red chilli
  12. Add diced capsicum and start frying
  13. When capsicum have fried a little, add chopped tomato and also frozen/fresh green peas
  14. Saute the vegetables for 2 minutes
  15. Next add tamarind paste and jaggery
  16. Also add red chilli powder, turmeric and vangi bhaat powder
  17. Mix well and add salt to taste
  18. Once the vegetables soften and masala leaves off the ghee on the sides, masala is ready
  19. Now fluff up the plain upma we made earlier
  20. Add this upma to the masala and carefully mix to coat all the masala
  21. Lastly add little more ghee on top and chopped coriander
  22. Mix, and cook for further 2 minutes
  23. Serve hot
Notes
Always roast the rava and dals on low flame, they burn and roast quickly

You can also add a diced potato

Remember to add salt accordingly to both plain upma and the masala

Do not reduce ghee/oil, it is essential to get a fluffy rava bhaat, and no it's not oily at all
Recipe by Food Of Interest at https://foodofinterest.com/rava-bhaat/