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 tablespoon 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 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
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon split black gram urad dal
- 1 sprig Curry Leaves
- ½ teaspoon Asafoetida hing, skip for GF
- 1 teaspoon Cashews opt.
Garnish
- 1 teaspoon Green coriander finely chopped
- 1 teaspoon Lemon Juice opt.
- 1 teaspoon 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 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.
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