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Khara Bhath (Vegetable Rava Upma)
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Khara Bhath

Khara Bhath … the savory semolina porridge is the staple breakfast and teatime delicacy of Karnataka also known as Rava Upma in other Southern regions.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Indian
Servings: 4
Author: Hina Gujral


  • 1 cup Semolina
  • 1 medium size onion finely chopped
  • 1 medium size carrot finely chopped
  • ¼ Cup peas fresh/frozen
  • 1 green chillies finely chopped
  • 1 teaspoon ginger-garlic paste
  • ¼ teaspoon asafoetida
  • 6 – 8 cashews sliced
  • 5 – 6 curry leaves
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin
  • 1 tablespoon chana dal
  • 1 tablespoon split urad dal
  • Salt as per taste
  • 2 tablespoon ghee
  • ½ teaspoon of turmeric powder
  • 4 Cup of water

To be ground into powder

  • 1 tablespoon coriander seeds
  • 1 dry red chili
  • ½ inch piece of cinnamon
  • 2 cloves
  • 1 teaspoon gram dal
  • 1 teaspoon urad dal

To Garnish

  • 2 – 3 teaspoon grated coconut
  • Juice of 1 lemon
  • 2 – 3 teaspoon of ghee


  • To prepare Khara Bhath first dry roast ingredients mentioned above under “to be ground into powder” in a pan over medium heat until aroma is released. Blend dry roasted in mixer to coarse powder. Set aside masala in a bowl until required.
  • Dry roast semolina in a heavy bottomed pan over low to medium heat until light brown in color. Once semolina is roasted turn off the heat and transfer to a bowl.
  • In a pan heat ghee over medium heat and roast cashew slivers until light golden in color. Transfer to a bowl and keep aside.
  • In same pan add mustard seeds and let it crackle. Now add asafetida, cumin, gram dal and urad dal and fry until light brown.
  • Add chopped green chillies, ginger garlic paste, curry leaves and fry for few seconds. Now add finely chopped onions and fry until they turn light brown in color.
  • Now add finely chopped carrot, peas stir for few seconds. Cover the pan with a lid and cook for 2 minutes.
  • Add turmeric, salt, powdered masala to the vegetables stir and cook for a minute.
  • Meanwhile boil water in a large bowl in the ratio of (1C rawa:4C water) until it comes to roaring boil.
  • Now slowly add boiling water to the vegetable masala, stir and cover it. Let it come to a boil once.
  • When the water comes to boil add semolina in small portions to boiling water and continuously stir it to avoid lump formation. After all the semolina is added to water cover it and cook for 2-3 minutes on low flame until semolina is completely cooked.
  • Turn off the heat add lemon juice to khara bhaath and mix well.
  • Transfer to serving bowls garnish with chopped grated coconut and fried cashew nuts and serve. Add a dollop of ghee on top before serving.