Rava Vangibhath | Semolina and Veggie Savoury pudding
Kalyani
Rava Vangibhath is a speciality from Karnataka. It is an aromatic, melt-in-the mouth savory pudding with semolina, veggies and spices
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch, Dinner Ideas, Snack
Cuisine Indian, Karnataka Cuisine, South Indian
Thick Bottomed Pan
Spatula
- 1.5 cups Semolina Medium Rava / Bombay Rava
- 2 TBSP Oil any neutral oil, except olive oil or mustard oil
- 2 Onions large,chopped
- 1 Tomato large,chopped
- 1 cup Mixed Veggies chopped, I used Potato, carrots, beans, Bell Pepper
- 3 Green Chillies
- 3 tsp Vangibhath Powder See the recipe for Vangibhath for the spice powder mix**
- 1.5 tsp salt
- 1/2 tsp Turmeric
- 3.5 cups Hot water depending on the rava quality
Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp split black gram urad dal
- 1 sprig Curry Leaves
- 1/2 tsp Asafoetida hing, skip for GF
- 1 tsp Cashews opt.
Garnish
- 1 tsp Green coriander finely chopped
- 1 tsp Lemon Juice opt.
- 1 tsp Ghee clarified butter, skip for vegan
Tips to make a great Rava Vangibhath:
- Make sure to roast the semolina / Rava well. This makes the dish fluffy (and not sticky)
- Keep boiling water ready to add when indicated, do not add cold water.
- Keep extra 1/4 cup of boiling water if needed to add, sometimes the rava quality may need more water than required.
- If you dont have Vanbibhath powder, look up the recipe notes for a loose replacement
- Par boil the veggies (and drain them fully) to cut down time
- If you don't have all the veggies, use just bell pepper and onions and tomatoes.
Keyword Breakfast, Lunchbox Ideas, Rava vangibath, Rava Vangibhath, Semolina, Tiffins, Upma, Vangibhath