Masala Khara Bath is a wholesome, vegetarian breakfast dish widely popular across Karnataka.
Estimated reading time: 5 minutes
For those unfamiliar, Khara Bath is the close cousin of rava upma.
In Karnataka, rava upma is made with bansi rava (coarse semolina), spices, tomatoes, and vegetables. It is a popular dish on the menu of local tiffin centres, tea shops, and breakfast joints.
You will be surprised to know that the taste of each rava bath is unique, depending upon the dried masala powder used to flavour it. Some have the earthiness or warmth of whole spices, whereas others have the spicy taste of chillies and the sweetness of coconut.
Ingredients You’ll Need
- Khara Bath Masala: For this masala powder, you need coriander seeds, dried red chilli, cloves, cinnamon, urad, and chana (Bengal gram). You can substitute the 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.
- Peanut and Cashews for the crunchiness.
- 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 Khara Bhath
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, cashews, 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 along with a cup of filter coffee.
You can also serve masala rava upma for an evening snack or at dinnertime.
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Masala Khara Bath Recipe
- Heavy Bottom Kadhai
Ingredients
- ⅓ Cup semolina (suji/Bansi Rava)
- 4 tablespoon ghee
- 1 teaspoon black mustard seeds (rai)
- 1 teaspoon split urad dal
- ½ teaspoon cumin seeds (jeera) optional
- ¼ teaspoon hing (asafoetida)
- 1 teaspoon grated ginger optional
- 2 tablespoon curry leaves
- 1 ½ tablespoon peanuts
- 1 tablespoon chopped cashews
- ¼ Cup chopped onion
- ½ Cup chopped mixed vegetables (carrot, peas, tomato)
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon turmeric powder
- 2 Cup water
- 2 tablespoon grated coconut
- 1 tablespoon lemon juice
- 1 tablespoon chopped coriander
Ingredients For Khara Bath Masala Powder
- 1 tablespoon coriander seeds (sabut dhaniya)
- 1 teaspoon chana dal (Bengal Gram)
- 1 teaspoon white urad dal
- 2 dried red chilli
- ½ inch piece of cinnamon
- 2 cloves (laung)
Instructions
- Start with making the Khara Bath masala powder. Dry roast the coriander seeds, urad, chana dal, dried red chillies, cloves, and cinnamon 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.
- 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.
- 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.
- Add peanuts, cashew, and onion. Fry for 2 – 3 minutes. No need to brown the onion. They should become translucent.
- Now, add vegetables, salt, turmeric, and roasted rava. Fry again for 1 minute.
- Add water, homemade khara bath masala powder, and continuously stir the upma in circular motion to avoid lump formation.
- Once the rava upma starts bubbling, reduce the heat to lowest setting, cover it with a tight lid, and cook for 10 minutes or until all the water is aborbed by the semolina.
- Once semolina is cooked, add ghee, grated coconut, lemon juice, and chopped coriander leaves. Mix nicely. Turn off the heat. Cover the upma with a lid and let it sit for 5 minutes.
- Serve Khara Bath warm with coconut coriander chutney.
Recipe Notes:
- Use Bansi Rava/Bombay Rava or any other type of coarse rava. Do not use barik or fine semolina.
- Do not roast semolina for too long. Only 3 – 5 minutes is enough to make it light brown and nutty is good enough.
- You can add ingredients like cumin, ginger, green chilli, potatoes to your upma depending upon personal choice.
Aditya Jain says
Good one hina … Looks delicious
pallavi says
hmmm……gotta try this
Ananya Tales says
Great post…
http://www.ananyatales.com
Parvathi says
hello… Very easily explained. And the result is awesome. My family loves it!
Thank you !!
Hina Gujral says
thanks a million Parvathi for your wonderful feedback! It made me so happy