Rava Vangibhath | Semolina and Veggie Savoury pudding

Name: Rava Vangibhath | Semolina and Veggie Savoury pudding
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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); 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.); 1 tsp Green coriander (finely chopped); 1 tsp Lemon Juice (opt.); 1 tsp Ghee (clarified butter, skip for vegan)

Published: Dec 18, 2011 · Modified: Aug 1, 2025 by Kalyani · This post may contain affiliate links · 31 Comments

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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 ¼ 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

Thatte Idli is a famous gluten free,vegan breakfast dish from Bidadi (outskirts of Bangalore) where batter is steamed in leaf lined flat plates which gives its characteristic shape and softness

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 tablespoon 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 teaspoon Vangibhath powder (See the recipe for Vangibhath for the spice powder mix)
1.5 teaspoon Salt
½ teaspoon turmeric
3.5 cups Hot water (depending on the rava quality)

Tempering:

1 teaspoon Mustard seeds
1 teaspoon Urad dal
1 sprig Curry leaves
½ teaspoon Asafeotida (hing, skip for GF)
1 teaspoon Cashews (opt.)

Garnish:

1 teaspoon Coriander (finely chopped)
1 teaspoon Lemon juice (opt.)
1 teaspoon ghee (clarified butter, skip for vegan)

If you don't have Vangibhath powder on hand, mix 3 tsp sambar powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri Chilli powder, ¼ teaspoon cinnamon powder and ¼ teaspoon 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 ¼ cup more boiling water and a tablespoon 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 teaspoon 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.