A - Z Karnataka Recipe Series ~ R for Rave Vangi Bhath

So far in my 'A - Z' Karnataka Recipe Series,

A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
K - Kumbalakayi Idli
L - Limbe Hannina Gojju
M - Mysore Pak
N - Nuchinunde

O - Oodhalina Bisibele Bhath
P - Panchakajjaya
Q - Quinoa Oralu Chitranna

'R' dishes from Karnataka:

'R' stands for rotti in Kannada which happens to be a very popular,  unleavened flat bread from Karnataka. There are variations depending upon the kind of flour used to make these rottis. The rice flour based ones that are made in three different ways are called akki rottis. The finger millet flour and semolina versions would be ragi rotti and sajjige rotti respectively. Sorghum flour based ones are called jolada rotti which are a staple meal in North Karnataka homes. There is also a fiery red chili chutney from that region called Ranjaka.

'R' is for ragi too which happens to be finger millet which is an important cereal grain of the state. The ground millet is traditionally used to cook various dishes like rotti, dose, idli, halbai and so on. And  most importantly, it is used in the preparation of ragi mudde which is a staple lunch and dinner item for many households across the state, especially in the southern parts. No ragi muddhe equals to no meal in these homes. Hurihittu is the popped grain that has been ground and stored to make ragi malt and laddus. 

'R' also stands for rave in Kannada. Rave, pronounced ra-way is semolina that is used in various dishes like uppittu, rave dose, rave idli, rave rotti, rave ganji / payasa, rave laadu, halbai and so on. Rave idli and rotti originated in the state though the rest are cooked through out south India.

R for rave vangi bhath:
My 'R' dish today is an authentic and tasty breakfast dish from the state called rave vangi bhath that can even double up as a comforting lunch box item. Vangi bhath powder adds spice to this version of vegetable upma. It is somewhat a cross between a uppittu recipe and vangi bhath and try it in case if you are looking to elevate the ordinary upma recipe. The bhath usually contains vegetables and is wholesome though it can be prepared without them as well making it a quick fix dish. Usually eggplants and capsicum are a part of the dish and usage of onions is entirely optional and I don't use them. Semolina can be replaced by vermicelli or a combination of semolina and vermicelli can be used as well in the recipe. In that case, the water quantity needs to be adjusted since vermicelli gets cooked in less quantity of water than semolina. 

Ingredients:

1 cup semolina 
2 small eggplants 
1/2 small sized capsicum
1 tomato
2 tbsp. oil
1 tsp. split chickpeas (chana dal)
1 tsp. skinned black gram (urad dal)
1 tsp. mustard seeds
2 tbsp. cashews
1 sprig of curry leaves
1/8 tsp. turmeric powder
A handful of fresh / frozen peas
About 1.5 to 2 tbsp. vangi bhath powder
Salt to taste

Prep work:
1. Roast semolina on medium flame, continuously stirring until it starts to give off the toasted aroma and some of the grains start to change the shade to slightly brown at the bottom, about 4 -5 minutes. Remove from the stove and let it cool. 

2. Either home made or store bought vangi bhath powder can be used in the recipe. The home made version can be found here and it can be prepared in advance and stored for weeks.. 
3. Chop the stalks of eggplants and slight them lenthwise into thin strips. Discard the stem and the seeds from capsicum and chop finely. Also chop the tomato finely and keep aside. (I used about 3/4 cup of each vegetable for 2 cups semolina. One can use about 1 to 1.5 cups vegetables for 1 cup semolina.)


Directions:
* Heat oil on medium flame in a big sized pan / pot and add split chick peas, skinned black gram, mustard seeds and cashews. 

* Stir and when the split chick peas and skinned black gram start to turn reddish / slightly brown, add curry leaves, chopped vegetables, and turmeric. 

* Saute on medium flame, stirring intermittently until vegetables are about to be done, exactly about 5 minutes. There is no need to cook them until done since they are going to get further cooked in water.

* Add 3 cups of water, peas, vangi bhath powder to taste and salt. Bring the water to a boil. (One can taste test the water and check whether the spice and salt levels are as per taste. The water should taste slightly saltier and spicy. If it is not spicy enough then a little chili powder can be used if preferred rather than adding vangi bhath powder. Adding too much of vangi bhath powder makes the flavor too strong instead of making it spicier.)

* Lower the heat setting once the water starts to boil. Pour the semolina into the pan in a steady, quick stream using the non dominant hand while continuously stirring with your dominant hand, to avoid forming lumps. In case, any lumps are formed then immediately break them with the back of the spatula.
 
* Cover and cook on low flame until semolina is cooked, about 4 to 5 minutes. Garnish with cilantro if needed and serve immediately.

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