Khara bath recipe | Karnataka style Rava bath
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.
Servings: 4
Ingredients
- 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
- Salt
To temper
- 1 tablespoon Oil
- 2 tablespoon Ghee
- ½ teaspoon Mustard
- 2 teaspoon Urad dal
- 1 tablespoon Chana dal
- 6 Cashew nuts
Instructions
- 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.
Notes
- 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.