Masala Khara Bath Recipe
Masala Khara Bath is a wholesome, vegetarian breakfast dish. Learn to make Karnataka-style masala rava upma in a few simple steps.
Servings: 2
Calories: 567kcal
Equipment
- 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.
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.
Nutrition
Calories: 567kcal | Carbohydrates: 43g | Protein: 12g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 77mg | Sodium: 1497mg | Potassium: 378mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3481IU | Vitamin C: 602mg | Calcium: 204mg | Iron: 4mg