This mtr style khara bath is a savory, smooth and soft khara bhath made with mix veggies.
Cuisine: south indian
Servings: 1to 2
Author: Dassana Amit
for roasting rava
½cupfine ravaor 80 grams fine rava (sooji or cream of wheat)
for frying cashews
1tablespoonoilor ghee (clarified butter)
10 to 12cashews
for making khara bath
½teaspoonchana dal(split husked bengal gram)
½teaspoonurad dal(split husked black gram)
3tablespoonsfinely chopped onions
3tablespoonsfinely chopped capsicum(bell pepper)
3tablespoonsfinely chopped carrot
3tablespoonsfinely chopped tomatoes
2 to 3tablespoonsfrozen green peas
7 to 8curry leaves
½teaspoonsugaror add as required
salt as required
1teaspoonvangi bhaat masala
¼ to ½teaspoonred chilli powder(optional) - to make the dish spicy
2tablespoonsgheeto be added later
2 to 3tablespoonchopped coriander leaves(cilantro leaves)
few wedges of limeor lemon while serving
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.
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.
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.