What is Rava Vangibhath?
Rava Vangibhath is a speciality from Karnataka. It is an aromatic, melt-in-the mouth savory pudding with semolina, veggies and spices
If you are from Karnataka, chances are you have definitely eaten Rava Vangibhath. A very popular lunch box item, this is similar to Upma and Vangibhath in some way, but the coming of the Sooji / Semolina (Rava) and also the aromatic spices and veggies is very comforting. This can be eaten for breakfast, brunch or as a dinner alternative
I serve this with plain curd and papad and it is very very filling. This is also one way you can get your kiddos to eat veggies as you play around with the ingredients too ! Adding of cashew nuts to this is purely optional, but does add a punch and a crunch while you munch it (hey, that rhymed! :))
What is the difference between Rava Vangibhath and Veg Upma?
- For Starters, it is more aromatic and moist than normal Rava upma.
- Addition of Vangibhath powder – a homemade spice powder is unique
- Addition of onions and tomatoes, bell pepper etc makes it a very flavourful dish (sometimes a meal by itself)
- If you are not vegan, addition of ghee (clarified butter) is highly recommended to take this to another level
- As this Rava Vangibhath has salt, spices and veggies it doesn’t need any other accompaniment, unless one prefers plain curd.
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.
Other Breakfast / Snack dishes you might like from Karnataka
Gojjavalakki | Puli Aval Upma | Tamarind Poha
Gojjavalakki or Tamarind Poha is a quick, No Onion No garlic Gluten free breakfast or snack from Karnataka cuisine.
Check out this recipe
Bidadi Thatte Idli
Steamed, Fluffy Idli (Rice pancakes) – specialty of Karnataka Cuisine
Check out this recipe
Kharabhath | Spicy Veg Upma from Karnataka
Kharabhath is a semolina based savory pudding made in Karnataka. It has vegetables added with a special spice mix. Eaten as breakfast or snack
Check out this recipe
Prep time : 15 mins. Cooking time : 10 mins. Serves : 3
Ingredients to make Rava Vangibhath:
- 1.5 cups Semolina (Medium Rava / Bombay Rava)
- 4 TBSP Oil
- 1 Onion (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:
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 sprig Curry leaves
- 1/2 tsp Asafeotida (hing, skip for GF)
- 1 tsp Cashews (opt.)
Garnish:
- 1 tsp Coriander (finely chopped)
- 1 tsp Lemon juice (opt.)
- 1 tsp ghee (clarified butter, skip for vegan)
If you don’t have Vangibhath powder on hand, mix 3 tsp sambar powder, 1 tsp coriander powder, 1 tsp Kashmiri Chilli powder, 1/4 tsp cinnamon powder and 1/4 tsp clove powder. mix well and use as a loose substitute.
Click below for a detailed video on how to make Homemade Sambhar powder
Method to make Rava Vangibhath:
- In a deep bottomed pan, add half the oil. Prepare the tempering with mustard seeds, curry leaves, urad dal, green chillies. When the dal slightly browns, add the asafoetida, turmeric and the sooji (semolina) immediately.
- Fry till the rava / semolina turns warm and emanates a nice aroma- take care not to burn it though. Transfer t a plate and cool
- In the same pan again, heat the remaining oil. Once hot, add the onions, tomatoes and requisite salt. Saute till the onions brown and the tomatoes turn mushy. Now add the chopped capsicum (bell pepper) and the chopped veggies and the Vangibhath powder. Saute again.
- Add 3 cups of boiling water and cook covered for 6 – 8 mins till the veggies are cooked.
- Tip : I blanch the veggies for 10 mins in a microwave and add them thereby saving precious fuel and time.
- Once the veggies are cooked, slowly add the roasted semolina in a steady stream and mix vigorously into the boiling water- veggie mixture.
- Add 1/4 cup more boiling water and a TBSP of oil at this stage and mix well. Cover immediately and cook for 8 mins till the sooji is cooked on medium flame.
- For a super aromatic flavour, add 1 tsp of ghee to the Vangibhath (skip for vegan) and close for 1 min before serving
- Switch off the flame. Garnish with coriander leaves , roasted cashews (if using) and lemon juice and serve immediately with curd.
Rava Vangibhath | Semolina and Veggie Savoury pudding
Rava Vangibhath is a speciality from Karnataka. It is an aromatic, melt-in-the mouth savory pudding with semolina, veggies and spices
Equipment
- Thick Bottomed Pan
- Spatula
Ingredients
- 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
Notes
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.
Tried this recipe?Let us know how it was!
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Looks so delicious.
Wonderful twist to usual Vangibahath,makes me hungry.
Looks very good Kalyani..I have made with rice never with rava..very nice..
this is new to me, interesting and nice click.
Looks very inviting…
very nice Kalyani…never tried with rava though
Lovely idea for lunchboxes. I make it with vermicelli too.
Lovely idea for lunchboxes. I make it with vermicelli too.
Interesting…never tried this and it looks more inviting!!
thanks Kalyani for sharing!!
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Wow yummy n flavourful vangibhath sounda interesting!!
Delicious and colorful looking raga vangibath. Wonderfully prepared.
Deepa
Hamaree Rasoi
wonderful color n such an awesoem yumm dish..
very delicious and colouful vangi bhath,never tried this way..nice clicks
Beautiful pic..
Nice click!
The best! Took me back to my Darshini days. Sigh.. this post is so nostalgic. Never made Vangi bath with rave. I have only tried puliogare. Thank you for the idea, Kal
awww… even writing the post made me nostalgic, Anu. Do try when possible
You leave me craving for all these delicipus recipes. I forgot all about this recipe till date. I love how easy and simple it was to make.thanks for bringing it back
awww.. Seema – come over ! we can re-live those memories together 🙂
I often make this, a quick fix solution for busy morning. It is tasty and filling.
absolutely!
Kalyani, hubby will request veg upma at least once a week and I am tired of the same old taste every week. So this recipe of rava vangibhath has come at the right time. I am going to make the vangibhath masala and next time make a different brunch dish with the rava. Looks so different and inviting too. Am sure delicious because of the masala.
that’s awesome Mayuri. it sure is delish coz of the masala ! do try and let me know how you liked it
Rava vangibath looks so tempting . I would love to have it along with some kesaribath. Your post made me nostalgic. Looking forward to my Bangalore visit .
awww, Thank you Preethi. Enjoy ur blr visit !
Hey kalyani, amma would make this so often and it would taste superb. Of course it would be sans onion but the taste ,texture and color would be amazing. Same recipe as yours . I also do make this but still lack the original finesse
awesome to know that chitti made it too !
Adding vangibath powder to upma makes this special. Great idea and a lovely breakfast!
Yeah radha. the vangibhath powder DOES add oomph of flavour here.
Great alternate to regular veg upma. I always stock up vaangi baath and will definitely try this out.
that’s awesome