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Khara bath recipe
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 4


  • 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
  • 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


  • 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.