Rava Bhat: A Savory and Light Indian Dish
Recipe Type: Main, Vegetarian
Cuisine: Indian
Serves: 4 servings
  • Thick Semolina or upma rawa- 1cup or 150gms
  • Tamarind- a small lime sized, Soaked in 2tbsps of water
  • Oil or ghee- 3tbsps
  • Mustard seeds- 1tsp
  • Channa dal- ½ tsp
  • Urad dal- ½tspn
  • Curry leaves- 2 sprigs
  • Asafetida- a large pinch
  • Diced Vegetables- 1 cup (I used 1small carrot, 3-4 french beans, 2tbspns of peas and a tbsp of chopped green bell pepper)
  • Tomato- 1small, finely chopped (optional)
  • Turmeric- ¼tspn
  • Salt- to taste
  • Jaggery- 1tspn
  • Freshly grated coconut- 2tbspn
  • Vangi that powder or visible that powder- 1-1/2 tbsp
  • Coriander leaves to garnish
  • Lemon wedges to serve
  1. Dry roast the semolina in a thick bottomed pan till brown and fragrant and set aside.
  2. Extract the juice from the soaked tamarind and set aside.
  3. Heat oil in a thick bottomed pan and add the mustard seeds. Once they sputter, add the channa dal and Urad dal and fry till they turn brown.
  4. Stir in the Curry leaves and fry for a few seconds. Add the asafetida and the diced vegetables and fry for a minute.
  5. Add the chopped tomato, turmeric, salt and jaggery and continue frying for a two minutes.
  6. Add the tamarind pulp and quarter cup of water and cook covered for 4-5minutes or till the vegetables soften.
  7. Add two and a half cups of water to the vegetable mixture and allow the mixture to boil. Reduce the heat and add the roasted semolina while stirring continuously.
  8. Add the coconut and the Bisibele bhat/ Vangi bhat powder and cook covered on low heat till the water is absorbed completely and the semolina is completely cooked.
  9. Take off the heat, Garnish with coriander leaves and serve immediately with lemon wedges on the side.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/rava-bhat-savory-light-indian-dish/