Guide to Crafting the Perfect Khara Bath

Khara Bath recipe, an authentic tasty Karnataka-style rava masala upma preparation with vegetables, semolina and ghee which is a popular breakfast item in most restaurants in Bangalore

It’s raining cats and dogs in my part of the world and all I want is a warm bowl of tasty goodness that comforts my soul. I made a savory semolina-based dish for our breakfast today. Khara bath may not be considered the healthiest breakfast recipe, but it certainly tastes great. This special Karnataka sooji-based breakfast is filling, comforting and hits the right spots. The Khara bath recipe is very similar to our regular sooji upma but with a twist. The flavor is top notch. The secret lies in the ingredients which include a unique spice blend, khara bath powder and tons of ghee aka clarified butter.

Khara bath has different names like rava bath, masala bath, sooji bath, semolina bath, tomato bhath and chow chow bath. They all mean the same dish, kharabath. But, there are many variations of this tasty breakfast recipe, In fact, it is a very popular restaurant item in Karnataka, especially in Bangalore and Mysore. I have eaten it many times in different places like the Brahmin coffee bar, Darshini and MTR (Mavalli Tiffin Room). It never tastes the same in any of the restaurants I’ve eaten at. There is always a difference in the flavor of khara bhath at each of these places.

Trying to recreate the same flavors at home is not an easy task. I am sure you will enjoy the khara bath recipe that I am sharing today because the flavors are perfect. If you are a fan of South Indian tiffins, you should try the rava bath recipe.

The key to a tasty khara bath hotel style

First, the semolina or sooji must be roasted over low heat until it turns pink. This is an important step in the manufacture of the khara bath.

You should use at least three vegetables such as onions, carrots and tomatoes. You can also add green beans, bell pepper and green peas. I used onions, carrots, bell pepper, green peas and a very small tomato for the recipe I am sharing today. Even if you don’t have vegetables on hand, you can use onions and tomatoes.

Khara bhath has a very soft and creamy texture that is soft like a pudding, so the semolina/water ratio must be taken into account. For 1 cup of roasted rava, you need to use 3 cups of water. In addition, the addition of ghee helps to achieve this incredibly tasty and smooth texture. If you reduce the amount of ghee, you will not be able to enjoy the real flavor of the khara bath. You can use both oil and ghee instead of just ghee.

In addition to the tempering of the spices that go into the manufacture of the khara bath, a mixture of roasted and ground spices is used, which gives it a unique flavor. I made the spice mix from scratch while making khara bath. You can use homemade rasam powder (the mtr brand also works well), vangi masala bath powder or bisi bele bath powder. If you don’t have these spice mixes on hand, you can add a small pinch of garam masala powder and 1/2 teaspoon of your usual kura podi that you use in your usual cooking. But to savor the real flavor of kharabath, I would suggest preparing the spice mixture from scratch or using rasam podi or vangi bath podi.

For today’s Khara bath recipe, I used a very small tomato. Next week I will share another popular variant that uses tomatoes and the khara bath has a beautiful reddish color.

The Khara bath is usually served with coconut chutney which is more liquid. Kharabath tastes better when it is hot off the stove.

Leave a Reply

Your email address will not be published. Required fields are marked *