For those unfamiliar, Khara Bath is the close cousin of rava upma. In Karnataka, rava upma is made with the bansi rava (coarse semolina), the addition of spices, tomato, and vegetables. It is a popular dish on the menu of local tiffin centres, tea, and breakfast joints. Khara Bath is a wholesome and fulfilling breakfast or a teatime delicacy. You will be surprised to know that taste of each rava bath is unique depending upon the dried masala powder used to flavour it. Some have the earthiness or the warmth of whole spices, whereas some have the spicy taste of chillies and the sweetness of coconut.
Ingredients Required
Khara Bath Masala: For this masala powder, you need coriander seeds, dried red chilli, cloves, cinnamon, urad, and chana (Bengal gram). Substitute masala bath powder with Vaangi Bath masala or Bisi Bele Bath masala powder.
Semolina: Suji/Rava is the key ingredient in this masala upma. Use Bansi Rava/Bombay Rava or any other type of coarse rava. Do not use barik or fine semolina.
Nuts: Peanut and Cashews
Vegetables: Onion, Tomato, Carrot, Green Peas. You can also add green beans, cauliflower, or potato.
Tadka (Tempering): Black Mustard Seeds, Grated Ginger, White Urad, Curry Leaves, Asafoetida (hing)
Oil: I prefer cooking khara bath in ghee only for the taste and aroma. You can cook it with coconut, sesame or any other vegetable oil.
Seasoning: Salt, Chilli Powder, Turmeric, Lemon Juice
Other Ingredients: Water, Grated Coconut
How To Make
Step 1: Start with making the Khara Bath masala powder. Dry roast the whole spices in a pan for 3 – 4 minutes or until their aroma is released. Transfer them to a grinder. Blend to a powder. Keep it aside. Step 2: In the same pan, dry roast the rava over low heat until it becomes light brown and a subtle roasted aroma is released. Transfer it to a bowl. Step 3: To make Khara Bath, heat ghee in a kadhai. Once the ghee is hot, add mustard seeds, white urad, ginger, asafoetida (hing), and curry leaves. Fry for 1 minute or till seeds start spluttering. Step 4: Add peanuts, cashew, and onion. Fry for 2 – 3 minutes. Step 5: Now, add vegetables, salt, and roasted rava. Fry again for 1 minute. Step 6: Add water and homemade khara bath masala powder, and continuously stir the upma to avoid lump formation. Step 7: Once the rava upma starts bubbling, reduce the heat to the lowest setting, cover it with a tight lid, and cook for 10 minutes or until the semolina absorbs all the water. Step 8: Once semolina is cooked, add ghee, grated coconut, lemon juice, and chopped coriander leaves. Mix nicely. Cover the upma with a lid and let it sit for 5 minutes. It is ready to serve!
Serving Suggestion
Khara Bath does not require many side dishes. However, you can serve it with my coconut coriander chutney. Khara Bath is more of a lazy Sunday breakfast dish in my house. The morning is spent around the table with our spoons grabbing for the second and third helpings of Khara Bhath and eager for our filter coffee. Each Khara Bhath spoonful is slowly savoured between newspaper pages and sips of tea/coffee. The semolina melts in the mouth, followed by the al dente vegetables and delicate bits of tempering, all adding to the experience of enjoying the dish. You can also serve masala rava upma for an evening snack or at dinnertime. Subscribe to our weekly newsletter or follow us on INSTAGRAM for video recipes.
