Khaara Bhaat(Spicy Upma), a variant of Mangalorean Tomato Bhaat is a daily breakfast favourite in Bangalore. A combo of Khaara Bhaat and Kesari Bhaat(Sheera) called as Chow Chow Bhaat makes Bangaloreans happy and contented!
Khaara Bhaat can be made in two ways. One is the simple version with one or two basic vegetables in it, that I have shown here. Other one has Sambar powder and some amount of Garam Masala to make it spicier and more aromatic. The second version with many vegetables used as ingredients is also known as Rava Bisibele Bhaat at Udupi Sri Krishna Bhavan, Balepet Bangalore.
Try this simple version. Simply a great treat for your family and guests.
Ingredients:
Bombay Rava - 2 Cups
Fresh or boiled green peas - 1 Cup
Onions - 2 small Chopped
Tomatoes - 2 small chopped
Turmeric powder - 1/2 Tsp
Lemon - 1/2
Coriander leaves - A handful chopped
Mustard seeds - 1 Tsp
Urad daal - 1 Tsp
Curry leaves - 1 Sprig
Green chillies - 2-3 Cut into small bits
Ghee or oil - 4 Tsp
Sugar - 1 Tsp
Salt - To taste
Method:
Boil 6 cups of water and keep it simmering.
Heat 2 tsp ghee or oil in a thick bottomed kadai. Roast the rava on medium fire till aromatic. Remove and keep aside.
Wipe the kadai and dispose off the remaining rava.
Heat remaining oil and dd mustard seeds. Allow them to splutter.
Add urad daal and fry till golden. Add curry leaves and green chilies and fry till green chillies turn slightly whitish.
Now add the chopped onions and fry till transparent.
Add the green peas and fry till they are tender.
Now add the tomatoes and turmeric powder and fry till tomatoes are soft.
Add salt to taste, sugar and then the roasted rava and slowly add the boiling water while mixing the ingredients carefully.(Take care not to stand too close to the kadai, since the boiling water tends to spurt the hot mixture out of the kadai)
Allow to cook on medium flame till the rava is cooked and starts to expand.
Mix gently, remove from flame and keep aside for 5 mins. Sprinkle chopped coriander leaves and squeeze lemon.
Mix well and serve with coconut chutney or any namkeen of your choice.
Khaara Bhaat can be made in two ways. One is the simple version with one or two basic vegetables in it, that I have shown here. Other one has Sambar powder and some amount of Garam Masala to make it spicier and more aromatic. The second version with many vegetables used as ingredients is also known as Rava Bisibele Bhaat at Udupi Sri Krishna Bhavan, Balepet Bangalore.
Try this simple version. Simply a great treat for your family and guests.
Bombay Rava - 2 Cups
Fresh or boiled green peas - 1 Cup
Onions - 2 small Chopped
Tomatoes - 2 small chopped
Turmeric powder - 1/2 Tsp
Lemon - 1/2
Coriander leaves - A handful chopped
Mustard seeds - 1 Tsp
Urad daal - 1 Tsp
Curry leaves - 1 Sprig
Green chillies - 2-3 Cut into small bits
Ghee or oil - 4 Tsp
Sugar - 1 Tsp
Salt - To taste
Method:
Boil 6 cups of water and keep it simmering.
Heat 2 tsp ghee or oil in a thick bottomed kadai. Roast the rava on medium fire till aromatic. Remove and keep aside.
Wipe the kadai and dispose off the remaining rava.
Heat remaining oil and dd mustard seeds. Allow them to splutter.
Add urad daal and fry till golden. Add curry leaves and green chilies and fry till green chillies turn slightly whitish.
Now add the chopped onions and fry till transparent.
Add the green peas and fry till they are tender.
Now add the tomatoes and turmeric powder and fry till tomatoes are soft.
Add salt to taste, sugar and then the roasted rava and slowly add the boiling water while mixing the ingredients carefully.(Take care not to stand too close to the kadai, since the boiling water tends to spurt the hot mixture out of the kadai)
Allow to cook on medium flame till the rava is cooked and starts to expand.
Mix gently, remove from flame and keep aside for 5 mins. Sprinkle chopped coriander leaves and squeeze lemon.
Mix well and serve with coconut chutney or any namkeen of your choice.
2 comments:
Looks simply tasty....will make this soon
Thank you Mamatha. Wish you luck in making it better than me.
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