Rava Vangibath

Usually Vangibath is done with rice. Rava vangibath is a variation of Upma with Egg Plant / Brinjal and Onion and VangiBath Powder. This is a specialty breakfast/snack item from Karnataka.
Prep Time
10 Minutes
Cooking Time
30 Minutes
4 People
Roasted (Bansi / Upma) Rava /Sooji
Sliced Egg Plant / Brinjal
Curry Leaves
VangiBath powder
Lemon juice
1 Cup
½ Cup
1 Small
A few
1 Tsp.
To taste
To taste
Urad Dal
Chana Dal
½ Tsp.
1 Tsp.
1 Tsp.
1 Tbsp.
1.  Chop onion into fine pieces.
2.  Heat oil in a pan and make seasoning.
3.  To this add onion and sauté for 3-4 minutes. Add chopped eggplant and curry leaves and sauté them till they are soft.
4.  Add vangibath powder and salt and mix well.
5.  Meanwhile boil 2.5 to 3 cups of water in a separate vessel.
6.  Add rava and fry for one more minute. Now pour the boiling water on the rava slowly. Stir it continuously.
7.  Cover the pan with a lid and let it cook on a medium to low flame till it is done.
8.  Garnish with coriander leaves, squeezed lemon. Mix well and serve hot with mixture/chutney powder/curd etc!
Note: Adding 1 spoon of ghee after the Upma is done, enhances the flavor


Popular Posts