Khara Bath
Khara bath recipe with step by step photos. Sharing a savory, smooth and soft MTR style khara bath made with rava, mix veggies, onions, spices and herbs. It makes for a delicious and comforting breakfast or lunch when paired with coconut chutney.
I prepare this khara bhath recipe at times. This recipe of mtr style khara bath was shared by a reader on the Upma Recipe post. Following the method mentioned, I have made this recipe at times.
The addition of veggies enhances the nutrition quotient of this Khara Bath. But when there are no vegetables at my home, I just skip adding them and make this dish just with onions and tomatoes. This way also, it tastes good.
One of the important steps in making this dish is to roast the rava well. It should not be undercooked otherwise the raw taste will be felt in the dish.
The special ingredient in this khara bhath recipe that gives it a really good flavor is vangi bhath masala. If you do not have vangi bhath masala, you can also add bisi bele bath masala.
I have myself added bisi bele bath masala on occasions. If you do not have vangi bath masala powder or bisi bele bath masala powder, then just skip it and add red chilli powder. The rava bhath will still taste good.
You can serve mtr style khara bath with some lemon wedges and coconut chutney. It can also be packed in the tiffin box.
In Karnataka, the sweet version of rava halwa is known as Kesari Bath. It’s commonly served alongside Khara Bath, as part of a popular breakfast combo called Chow Chow Bath. This sweet and savory pairing is a beloved staple in many homes and local eateries across the state.
How to make Khara Bath
1. Heat a pan or kadai first. Add the ½ 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 it aside.
4. In the same pan, heat 1 tablespoon of ghee or oil. Then add 10 to 12 cashews.
5. Stirring them often on a low to medium flame, fry till they get golden. Keep aside.
6. Lower the flame and add ½ teaspoon mustard seeds, ½ teaspoon chana dal and ½ teaspoon urad dal.
7. On a low flame saute the lentils and mustard seeds.
8. Saute till the chana dal and urad dal gets golden. The mustard seeds will also crackle by then.
9. Next add 3 tablespoons of finely chopped onions. On a low flame saute for a minute.
10. Then add 3 tablespoons of finely chopped capsicum (bell pepper).
11. Next add 3 tablespoons finely chopped carrot, 3 tablespoons finely chopped tomatoes and 2 to 3 tablespoons green peas.
12. Mix very well and add 7 to 8 curry leaves.
13. Season with ½ teaspoon sugar and salt as required.
14. Add 1 teaspoon vangi bhaat masala.
15. Mix very well.
16. Now add 1.5 cups water.
17. Mix very well.
18. Bring the water to boil at medium flame.
19. When the water comes to a boil, reduce the flame to a low. Then add the roasted rava in two to three batches.
20. As soon as you add first batch, stir very well. So that lumps are not formed.
21. This way add in batches.
22. Stir very well after adding each batch.
23. Cover the pan with a lid and cook on a low flame for 3 to 4 minutes.
24. here the rava is cooked and the khara bhath is ready.
25. Now add 2 tablespoons of ghee.
25. Also add 2 to 3 tablespoons of chopped coriander leaves. Mix very well, so that the ghee is mixed evenly with the khara bath.
26. Switch off the flame and lastly add the fried cashews. Mix again.
Serve khara bath hot or warm with some slices of lemon and coconut chutney. This recipe can be easily scaled to make a bigger batch.
If you are looking for more rava recipes then do check:
Step by Step Photo Guide Above
Ingredients
for roasting rava
- ½ cup fine rava or 80 grams fine rava (sooji or cream of wheat)
for frying cashews
- 1 tablespoon oil or ghee (clarified butter)
- 10 to 12 cashews
for making khara bath
- ½ teaspoon mustard seeds
- 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 (bell pepper)
- 3 tablespoons finely chopped carrot
- 3 tablespoons finely chopped tomatoes
- 2 to 3 tablespoons frozen green peas
- 7 to 8 curry leaves
- 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 (cilantro)
- few wedges of lime or lemon while serving
Instructions
roasting rava
- Heat a pan or kadai first. Add the 1/2 cup rava or cream of wheat (fine variety).
- 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.
- 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.
frying cashews
- In the same pan, heat 1 tablespoon ghee or oil. Add 10 to 12 cashews.
- Stirring them often on a low to medium flame fry till they get golden. Keep aside.
making khara bath
- 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.
- 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.
- Next add 3 tablespoons finely chopped onions. On a low flame, saute for a minute.
- Then add 3 tablespoons finely chopped capsicum, 3 tablespoons finely chopped carrot, 3 tablespoons finely chopped tomatoes and 2 tablespoons green peas.
- Mix very well and add 7 to 8 curry leaves.
- Season with 1/2 teaspoon sugar and salt as required.
- Then add 1 teaspoon vangi bhaat masala. Mix very well.
- Now add 1.5 cups water. Mix very well.
- Bring the water to boil at medium flame.
- When the water comes to a boil, reduce the flame to a low. Then add the roasted rava in two to three batches.
- As soon as you add first batch, stir very well. So that lumps are not formed.
- This way add in batches. Stir very well after adding each batch.
- Cover pan with a lid and cook on a low flame for 3 to 4 minutes.
- Open the lid and then add 2 tablespoons ghee.
- Also add 2 to 3 tablespoon chopped coriander leaves.
- Mix very well, so that the ghee is mixed evenly with the khara bath.
- Lastly add the fried cashews. Mix again.
- Serve khara bath with some slices of lemon and coconut chutney.
Notes
Tips for making khara bath
- 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.
Nutrition
This Khara Bath post from the blog archives first published on October 2016 has been updated and republished on January 2023.
can I use godi rava for this
you can use, but you will need to add more water as broken wheat will rava absorb more water for cooking.
at which stage u added red chilly powder?
vaishnavi, when vangi bath masala is added, then at that time red chili powder can also be added.
is it chiroti rava….?
yes you can use chiroti rava.
It’s looking so much yummy and tasty! I will definitely going to try this. Thanks for such yummy recipe 🙂
thanks and welcome sakshi. do try the recipe.