Saturday, 7 September 2013

Rava Vaanghi Bhaat

This Vaanghi bhaat is just as the normal vaanghi Bhaat, but you are replacing rice with rava...It can be a very good healthy breakfast with lots and lots of veggies.
It can be packed for lunch boxes as well with some chutney or raita as it typically served in restaurants.
I would say, this is a nice blend of upma and vaanghi bhaat.
Now coming to the recipe.

Oil - 2 teaspoons,
Mustard - 2 teaspoons,
Asafoetida - a pinch,
Chana Dal - 2 teaspoon,
Cashew - 1 Tablespoon,
Extra Coarse Rava - 2 cups.

Oil - 1 tablespoon,
Green Chillies - 5-6 finely chopped,
Curry leaves - 1 sprig,
Veggies -1cup Brinjals, Capsicum, Potato(optionally it can be beans and carrot and peas as well),
Tamarind extract - 1/2 cup,
Jaggery - 1 teaspoon,
Vaanghi Bhaat Powder - 2 Tablespoons,
Water - 5 cups boiling.

Chopped Coriander - 1 tablespoon,
Ghee - 2 teaspoons.

In broad medium pan, heat oil.
Add green chillies and curry leaves.
Fry for a minute and add veggies.
Fry in medium heat until veggies are just done.

In another kadai, heat oil.
Add mustard seeds, when it crackles, add asafoetida.
Add chana dal and fry until lightly browned add cashew and fry, until brown.
Add rawa and roast in medium flame, until lightly browned.
Keep it aside.

Now once the veggies are cooked, add tamarind extract, jaggery,salt and spice powder.
Mix well and allow to boil.
In a minute or two everything will blend together and forms a lump.
Now add boiling water and salt.
Mix well.
Lower the flame to medium and add roasted rava.
Lower the flame completely and cover and cook until the rava is well cooked(about 4-5 minutes).
Garnish with coriander leaves and ghee and serve.

Adding ghee gives nice flavour and aroma to the dish. But it is completely optional.
If you do not have dry coconut, don't worry, add the spice powder and finally while garnishing you can add fresh/frozen coconut(about 1/2 cup).
You can completely omit dry or fresh coconut also.

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