Khara bath is made with rava/ semolina along with vegetables and masala powders with flavor of ghee. It has a soft texture and the flavor is different from upma and rava kichadi.
When I posted chow chow bath thinking it is just kesari and rava kichadi served over a single plate, a reader pointed out its supposed to be khara bath and its not same as kichadi. The masala powders make the difference.
It has been raining here for quite a few days and thought of making something hot as well as my favorite for breakfast. Instead of making the regular south Indian rava upma, I thought of jazzing up and made this khara bath, adapting from Prathiba.
I made very few changes to adapt my taste buds. Khara bhath turned out really good and became a satisfying south Indian breakfast. Adding capsicum gives a unique flavor to the dish.
With so many ingredients and ghee, it could never go wrong. I wish I had coconut to make coconut chutney, but I always love to have it as such to enjoy the flavors.
Khara bath recipe | Karnataka style Rava bath
- 1 cup Rava Semolina
- 3 cups Water
- 1 Onion
- 1 Tomato
- ½ Carrot
- 3 Beans
- ½ Capsicum
- 2 teaspoon Ginger finely chopped
- ½ teaspoon Red chilli powder See notes for substitution
- ½ teaspoon Coriander powder
- ¼ teaspoon Garam masala powder
- ⅛ teaspoon Turmeric
- 3 tablespoon Coriander leaves finely chopped
- 1 teaspoon Lemon juice
- 1 tablespoon Grated coconut
- 1 teaspoon Ghee
- 1 tablespoon Oil
- 2 tablespoon Ghee
- ½ teaspoon Mustard
- 2 teaspoon Urad dal
- 1 tablespoon Chana dal
- 6 Cashew nuts
- First boil water separately in a bowl.
- Heat a kadai and add the items under ‘To temper” in order. That is once oil + ghee is hot, splutter mustard and add other items one by one.
- Add very finely chopped ginger, slit green chilli.
- Roast until the dal, cashew turn golden. Add sliced onion.
- Once onion turns transparent, add finely chopped vegetables, chopped tomato. Fry for a minute in medium flame.
- Add turmeric, spice powders and salt. Give it a stir.
- Then, add rava and roast well for a minute.
- After that, add boiling water carefully to it in low flame. After that, boil in high flame until its like porridge.
- Then, cook covered for 8- 10 minutes. Stirring in between once.
- Once the khara bath gets cooked, lastly add the remaining 1 teaspoon ghee, lemon juice and garnish with coriander leaves, grated coconut.
- For non sticky soft texture, add ghee and oil as mentioned.
- You can add either 1 teaspoon of Bisibelebath powder or vangi bhat powder in place of the spice powders.
- Otherwise, 1 teaspoon of either rasam powder or sambar powder plus garam masala.
- While adding garam masala make sure to add little as mentioned, otherwise it will over power the flavors.
- You can temper with cumin seeds ½ tsp.
1. Boil water firstly in a bowl in a stove. in another stove, heat a kadai and add the items under ‘To temper” in order. That is once oil + ghee is hot, splutter mustard and add other items one by one.
After that, add very finely chopped ginger, slit green chilli. Roast until the dal, cashew turn golden. Add sliced onion.
2. Once onion turns transparent, add finely chopped vegetables, chopped tomato. Fry for a minute in medium flame.
3. Add turmeric, spice powders and salt, give it a stir.
4. After that, add rava and roast well for a minute. This is very important to roast well for non-sticky texture.
5. Then, add boiling water carefully to it in low flame and cook until its like porridge.
6. Cook furthermore covered for 8- 10 minutes, stirring in between once.
7. Once the khara bath gets cooked, lastly add remaining 1 teaspoon ghee, lemon juice and garnish with coriander leaves, grated coconut.
Serve hot with coconut chutney, you can top with few drops of ghee while serving and you can finish off with filter coffee.