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Rava Bhaat | Rava Masala Bhath | Rave Bhath

Rava Bhaat

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!


Rava Bhaat | Rava Masala Bhaat | Rave Bhath
 
Prep time
Cook time
Total time
 
Soft, spicy and hearty breakfast, Karnataka special flavourful rava bhaat
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4 servings
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
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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

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