Rava Bhaat | Rava Masala Bhaat | Rave Bhath
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 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
- 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
- First let's start by making plain rava upma, in a pan/kadai heat oil and add jeera and mustard
- Once jeera and mustard splutter, add little hing
- Next in a small bowl, keep urad and chana dals ready, also add a chopped green chilli to it
- To the pan, add these dals and green chilli, allow dals to turn golden, remember to to this on low flame
- Also add ¼ Tsp red chilli powder
- Next add in the roasted rava and mix well to coat
- Add salt to taste
- Slowly pour 2 Cups boiled water
- Add little ghee, cover and cook for 3-4 minutes on low flame
- Next let's make the masala for the bhaat, heat ghee in another pan, add mustard and jeera, allow them to splutter
- Throw in a chopped red chilli
- Add diced capsicum and start frying
- When capsicum have fried a little, add chopped tomato and also frozen/fresh green peas
- Saute the vegetables for 2 minutes
- Next add tamarind paste and jaggery
- Also add red chilli powder, turmeric and vangi bhaat powder
- Mix well and add salt to taste
- Once the vegetables soften and masala leaves off the ghee on the sides, masala is ready
- Now fluff up the plain upma we made earlier
- Add this upma to the masala and carefully mix to coat all the masala
- Lastly add little more ghee on top and chopped coriander
- Mix, and cook for further 2 minutes
- Serve hot
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/
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