Sooji Upma/ Uppit along with Urad Dosa is yet another favorite in our house and is again a weekly ritual. Thanks to our busy lives, hectic schedules this savory dish has transformed itself from a breakfast item to a star dinner menu item. But this healthy, wholesome one pot dish is so delicious that nobody complains about missing our regular dinner consisting of daal, roti and subji. It seems like a win-win situation everywhere.

 

 Once in a while however I deviate from the regular Uppit and make this Rave Vaangi bhaat. The masala base is same as for Vaangi Bhaat (with rice), but Sooji can be added instead of rice and taste is just as yummy!

 

 

 

 

 

rava_vaangi_bhaat
 Ingredients

 

  • 1 cup Rava/sooji (coarse variety)
  • 4 tsps Vaangi Bhaat Masala (MTR masala)
  • ½ cup avarekai/ surthi papdi liva
  • 3 medium eggplants/brinjals
  • 1-2 green chillies ( The vaangi bhaat masala is already spicy)
  • 1 small onion
  • 1 medium ripe tomato
  • Curry leaves
  • Jeera, mustard, salt, oil
  • Coriander leaves for garnishing

 Preparation:

  • Roast the rava with little oil, until the aroma of toasted rava fills up the room, but take care not to brown it. Keep aside to cool.
  • Dice the onion, tomatoes and brinjal into small cubes.
  • If using the frozen papdi liva, then thaw it and boil it in water.
  • Meanwhile also boil 2.5 cups of water separately. 

Method:

  •  Heat a heavy bottomed pan, and then add oil, jeera, mustard, curry leaves.
  •  Next add the dice onions and sauté until they turn a little translucent.
  • Add the diced eggplants, salt, green chillies and continue to sauté for a while.
  • Add the avarekai, tomatoes, add little oil if necessary and cook until tender.
  • After they are cooked add the Vaangi Bhaat powder and mix thoroughly.
  • Now add 2 cups of boiling water into this and mix well.
  • Add the roasted rava, mix thoroughly making sure no lumps are formed.
  • Sprinkle more water if necessary and keep this covered on low flame.
  • Garnish with coriander leaves.

This is my contribution to this month’s RCI-Karnataka hosted by the ever gracious,spirited Asha of Foodie’s Hope.

 

 
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