chow chow bhath recipe, how to make chow chow bath recipe

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chow chow bhath recipe
chow chow bath recipe - a savory-sweet breakfast consisting of rava bhath and kesari bhaath.
5 from 1 vote
total time:
45minutes

chow chow bhath recipe with step by step photos – chow chow bath is a breakfast dish popular in bangalore. this breakfast comprises of basically three dishes, which are a savory rava bhath, a sweet rava kesari and coconut chutney.

chow chow bhaath recipe

on occasions i prepare chow chow bhath as breakfast or brunch. i have shared the individual recipes of both rava bhath and rava kesari. in this post also i have shared both the recipes. though for a detailed post, you can check the recipes here: mtr style rava bhath and kesari bhath.

the combination of sweet dish along with a savory dish accompanied with a coconut chutney is too good. so do try this recipe. also preparing this does take more time, than if you just had to prepare one dish. two common ingredients in both the recipes are sooji (rava or cream of wheat) and ghee. do use the fine variety of rava and not the coarser one. ghee can be added less or more as per your preferences.

i prepare a very simple coconut chutney for chow chow bhaat. i have mentioned the recipe of coconut chutney in the recipe card. i generally do not temper the chutney, but if you want you can temper. you can also make your own favorite coconut chutney to accompany chow chow bhath.

there is no particular order in which you can cook this dish. you can cook the rava kesari bhath first and then the savory rava bhath or vice versa. if you have some help in cooking, you can cook both together simultaneously in two pans or kadai. but if you are doing it alone, then better cook one dish first and then move to the other.

if you are looking for more rava recipes then do check rava pongal, rava kesari, rava ladoo, rava kichadi, rava idli and rava upma recipe.

chow chow bath recipe card below:

chow chow bhath recipe
5 from 1 vote
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chow chow bhath recipe

chow chow bath recipe - a savory-sweet breakfast consisting of rava bhath and kesari bhaath.
course breakfasts
cuisine karnataka, south indian
prep time 15 minutes
cook time 30 minutes
total time 45 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

for roasting rava:

  • 1 cup fine rava OR 160 grams fine rava (sooji or cream of wheat)

for frying cashews:

  • 1 tablespoon oil or ghee
  • 20 to 22 cashews (kaju)

for preparing rava bhath:

  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon chana dal (split husked bengal gram)
  • ½ teaspoon urad dal (split husked black gram)
  • 3 tablespoons finely chopped onions
  • 3 tablespoons finely chopped capsicum (shimla mirch or bell pepper)
  • 3 tablespoons finely chopped carrot (gajar)
  • 3 tablespoons finely chopped tomatoes
  • 2 to 3 tablespoons frozen green peas (matar)
  • 7 to 8 curry leaves (kadi patta)
  • ½ teaspoon sugar or add as required
  • salt as required
  • 1 teaspoon vangi bhaat masala
  • ¼ to ½ teaspoon red chilli powder (optional) - to make the dish spicy
  • 1.5 cups water
  • 2 tablespoons ghee - to be added later
  • 2 to 3 tablespoon chopped coriander leaves (dhania patta)
  • few wedges of lime or lemon while serving

for preparing rava kesari bhaath:

  • 1.5 cups water
  • ½ tablespoon raisins (kishmish)
  • cup sugar OR 60 grams sugar OR you can add ½ cup of sugar for more sweeter version.
  • ¼ teaspoon cardamom powder (elaichi powder)
  • a pinch of saffron strands (kesar)
  • 1 to 2 drops of natural orange food color extract OR a pinch of turmeric powder (haldi)
  • 2 to 3 tablespoons ghee to be added later

for coconut chutney:

  • cup tightly packed grated fresh coconut
  • 2 tablespoons roasted chana dal (roasted bengal gram)
  • 1 green chili - chopped (hari mirch)
  • 3 to 4 tablespoons water for grinding chutney
  • salt as required

how to make chow chow bhath recipe

roasting rava:

  1. heat a pan or kadai first. add the 1 cup rava or cream of wheat (fine variety).
  2. begin to roast the rava. stir often while roasting the rava. the rava or sooji grains should become fragrant and start to look dry, separate and crisp. don’t brown the rava.
  3. roasting takes about 5 to 6 minutes on a low flame. then switch off the flame. once the rava becomes fragrant and starts to look dry and crisp, then switch off the flame and add the roasted rava in a plate and keep aside.
  4. take 1/2 cup of the roasted rava and keep aside. half of the rava will be added in savory khara bhath and the other half in sweet kesari bhath.

frying cashews:

  1. in the same pan, heat 1 tablespoon ghee or oil. add 20 to 22 cashews.
  2. stirring them often on a low to medium flame fry till they get golden. keep aside.

preparing rava bhath:

  1. lower the flame and in the same pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon chana dal and 1/2 teaspoon urad dal.
  2. on a low flame saute the lentils and mustard seeds, till the chana dal and urad dal gets golden. the mustard seeds will also crackle by then.
  3. next add 3 tablespoons finely chopped onions. on a low flame, saute for a minute.
  4. then add 3 tablespoons finely chopped capsicum, 3 tablespoons finely chopped carrot, 3 tablespoons finely chopped tomatoes and 2 tablespoons green peas.
  5. mix very well and add 7 to 8 curry leaves.
  6. season with 1/2 teaspoon sugar and salt as required.
  7. then add 1 teaspoon vangi bhaat masala. mix very well.
  8. now add 1.5 cups water. mix very well.
  9. bring the water to boil at medium flame.
  10. when the water comes to a boil, reduce the flame to a low. then add the roasted rava in two to three batches.
  11. as soon as you add first batch, stir very well. so that lumps are not formed.
  12. this way add in batches. stir very well after adding each batch.
  13. cover pan with a lid and cook on a low flame for 3 to 4 minutes.
  14. open the lid and then add 2 tablespoons ghee.
  15. also add 2 to 3 tablespoon chopped coriander leaves.
  16. mix very well, so that the ghee is mixed evenly with the khara bhath.
  17. lastly add 10 to 12 fried cashews. mix again.
  18. serve mtr style rava bhaath with some slices of lemon and coconut chutney.

preparing kesari bhath:

  1. in another thick bottomed pan or kadai, take 1.5 cups water.
  2. add 1/3 cup sugar (60 grams). you can also add 1/2 cup sugar for a more sweet taste.
  3. keep the pan on a low flame and stir very well, so that the sugar dissolves.
  4. add raisins and a pinch of saffron strands. i have added raisins in the sugar solution and they do soften up while cooking. if you want you can even fry the raisins with cashews.
  5. add 1 to 2 drops of natural food color extract if using or else skip it. mix very well.
  6. on a low-medium flame bring this sugar solution to a boil.
  7. when it comes to a boil, then lower the flame. add the roasted rava in 2 to 3 batches. first add one batch and quickly stir so that no lumps are formed. continue to add the remaining batch of rava and mix very well.
  8. add 2 to 3 tablespoons ghee & 1/4 teaspoon cardamom powder.
  9. mix very well, so that the ghee is distributed evenly in the kesari bhath.
  10. cover the pan and on a low flame or sim let the mixture cook.
  11. cook for 3 to 4 minutes.
  12. the rava will absorb all the water and cook. the mixture will also thicken. you should not see any whitish or creamish tiny specks on the rava. if you see then this means that the rava is still not cooked well. once the rava is cooked well then add the remaining fried cashews.
  13. mix very well.
  14. serve kesari bhath hot or warm. you can also pour the kesari bhat mixture in small to medium steel bowls or in small to medium tart moulds and let them become warm. once warm then unmold and serve.

preparing coconut chutney:

  1. grind all the ingredients mentioned under the heading 'for coconut chutney' in a grinder jar. add more water if required while grinding chutney. remove and keep aside.

recipe notes

- skip vangi bhath masala powder if you do not have it. you can add 1/4 to 1/2 teaspoon red chilli powder instead.
- if using vangi bhath masala powder, then too for a spicy taste you can add 1/4 to 1/2 teaspoon red chilli powder.
- you can add 2 teaspoons vangi bhath masala powder also.
- 2 tablespoons of finely chopped french beans can also be added with the rest of the veggies.

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how to make chow chow bhath recipe:

a) roasting rava:

1. heat a pan or kadai first. add 1 cup rava or cream of wheat (fine variety).

rava to make chow chow bhath recipe

2. begin to roast the rava. stir often while roasting the rava. the rava or sooji grains should become fragrant and start to look dry, separate and crisp. don’t brown the rava.

rava to make chow chow bhath recipe

3. roasting takes about 5 to 6 minutes on a low flame. then switch off the flame. once the rava becomes fragrant and starts to look dry and crisp, then switch off the flame and add the roasted rava in a plate and keep aside.

rava to prepare chow chow bhath recipe

4. take ½ cup of the roasted rava and keep aside. half of the rava will be added in savory khara bhath and the other half in sweet kesari bhath.

rava to prepare chow chow bhath recipe

b) frying cashews:

1. in the same pan, heat 1 tablespoon ghee or oil.

ghee for chow chow bhath recipe

2. add 20 to 22 cashews.

kaju for chow chow bhath recipe

3. stirring them often on a low to medium flame fry till they get golden. keep aside.

kaju for chow chow bhath recipe

c) preparing rava bhath:

1. lower the flame and in the same pan, add ½ teaspoon mustard seeds, ½ teaspoon chana dal and ½ teaspoon urad dal.

dal for making chow chow bhath recipe

2. on a low flame saute the lentils and mustard seeds, till the chana dal and urad dal gets golden. the mustard seeds will also crackle by then.

dal for preparing chow chow bhath recipe

3. next add 3 tablespoons finely chopped onions.

onions for making chow chow bhath recipe

4. on a low flame, saute for a minute.

onions for making chow chow bhath recipe

5. then add 3 tablespoons finely chopped capsicum, 3 tablespoons finely chopped carrot, 3 tablespoons finely chopped tomatoes and 2 tablespoons green peas.

veggies for making chow chow bhath recipe

6. mix very well and add 7 to 8 curry leaves.

veggies for preparing chow chow bhath recipe

7. season with ½ teaspoon sugar and salt as required.

preparing chow chow bhath recipe

8. then add 1 teaspoon vangi bhaat masala. mix very well.

preparing chow chow bhath recipe

9. now add 1.5 cups water. mix very well.

making chow chow bhath recipe

10. bring the water to boil at medium flame.

making chow chow bhath recipe

11. when the water comes to a boil, reduce the flame to a low. then add the roasted rava in two to three batches.

making chow chow bhath recipe

12. as soon as you add first batch, stir very well. so that lumps are not formed.

making chow chow bhath recipe

13. this way add in batches. stir very well after adding each batch.

making chow chow bhath recipe

14. now add the next batch and then stir again very well.

making chow chow bhath recipe

15. finish off the entire roasted rava this way and mix very well.

making chow chow bhath recipe

16. then cover pan with a lid and cook on a low flame for 3 to 4 minutes.

making chow chow bhath recipe

17. open the lid

making chow chow bhath recipe

18. then add 2 tablespoons ghee.

making chow chow bhath recipe

18. also add 2 to 3 tablespoon chopped coriander leaves.

chow chow bhath recipe

19. mix very well, so that the ghee is mixed evenly with the khara bhath. lastly add 10 to 12 fried cashews. mix again. keep aside. you can also place the rava bhath mixture in small to medium steel bowls or in small to medium tart moulds and let them become warm. once warm then unmold and serve with kesari bhath.

chow chow bhath recipe

preparing kesari bhath:

1. in another thick bottomed pan or kadai, take 1.5 cups water. add ⅓ cup sugar (60 grams). you can also add ½ cup sugar for a more sweet taste. keep the pan on a low flame and stir very well, so that the sugar dissolves.

sugar for chow chow bhath recipe

2. add raisins and a pinch of saffron strands. i have added raisins in the sugar solution and they do soften up while cooking. if you want you can even fry the raisins with cashews. add 1 to 2 drops of natural food color extract if using or else skip it. mix very well. here i have used an orange color natural extract.

raisins for chow chow bhath recipe

3. mix very well.

making chow chow bhath recipe

4. on a low to medium flame bring this sugar solution to a boil.

making chow chow bhath recipe

5. when it comes to a boil, then lower the flame. add the roasted rava in 2 to 3 batches. first add one batch

making chow chow bhath recipe

6. then quickly stir so that no lumps are formed.

preparing chow chow bhath recipe

7. continue to add the remaining batches of rava this way and mix very well.

preparing chow chow bhath recipe

8. add 2 to 3 tablespoons ghee.

making chow chow bhath recipe

9. add ¼ teaspoon cardamom powder.

making chow chow bhath recipe

10. mix very well, so that the ghee is distributed evenly in the kesari bhath.

preparing chow chow bhath recipe

11. cover the pan and on a low flame or sim let the mixture cook. cook for 3 to 4 minutes.

preparing chow chow bhath recipe

12. the rava will absorb all the water and cook. the mixture will also thicken. you should not see any whitish or creamish tiny specks on the rava. if you see then this means that the rava is still not cooked well.

chow chow bhath recipe

13. once the rava is cooked well then add the fried cashews. mix very well.

chow chow bhath recipe

14. serve both kesari and rava bhath together hot or warm along with coconut chutney. you can also pour the kesari bhat mixture in small to medium steel bowls or in small to medium tart moulds and let them become warm. once warm then unmold and serve.

chow chow bhath recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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2 comments/reviews

  1. very nice pics. for some reason recipe listed doesn’t intend properly in app. so, difficult to read

    • i know chaitra. this is because we are changing a few things in the website. this will get sorted out in a week.

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