Simple breakfasts can be made extra special by making them in a different way. Either by adding different masala or by adding different vegetables. So, on this note, how about making a simple breakfast like upma/uppittu into a new dish and it is called rava bhaat. It is a Karnataka special dish and very delicious. Oh and I forgot, I have used my bhaat powder/pudi recipe as well in this rava bhaat recipe!
Although it is being made in a different way, it is not difficult to make it at all. Simple is the operative word today, try making this rava bhaat and you will see I am not making any false claims. There are 2 stages, one is making a quick and simple (see again) plain upma/uppittu. The next stage is to make flavourful masala to coat.
Basically rava bhaat is like making any bhaat. Mixing plain cooked fluffy rice into a cooked masala is a bhaat. I know I am yet to post vangi bhaat recipe but there are many options like tomato bhaat, menthya soppina bhaat etc. Coming back to rava bhaat recipe, a fluffy upma/uppittu is essential to get a nice texture.
Also do not forget to check the notes in the recipe below. Make it and enjoy for breakfast 🙂 Try other rava recipes, rava roti, mixed vegetable upma, rava dosa, rava unde, rava idli, rava pongal etc. And of course finish the breakfast with a cup of hot filter coffee!
- 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
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
Rava Bhaat Stepwise:
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 1/4 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
