Khara Bath or masala bath is one of the popular breakfasts in south India, especially Karnataka. It is usually served with a side of coconut or tomato chutney and a small serving of Sweet Rava Kesari. I agree to be sent email.
Just like Upma, the base for this Khara bath recipe is coarse or fine semolina. If you are unable to have wheat-based Rava or semolina, you can make the same recipe with oats or even Polenta. You can get a little creative by adding your choice of vegetables. I added carrots and Bell Peppers to my recipe. Other than the vegetables, the secret for the wonderful taste is from the spice mixtures. Apart from the spices used for tempering, you will also need Vaangi Bath powder and Garam Masala as well.
Ingredients notes
Rava or semolina: This is the most important decision you will make that will determine the texture of Kara Baath. Using medium-coarse rava gives the perfect texture and spice level for this recipe.Vegetables: You can get creative here with your favorite veggies. I used carrots, capsicum, frozen peas, and tomatoes. Parsnips, beets are other choices that you could try.Vangi bath powder: You can find this in local Indian stores or at amazon.com. This spice mix enhances the Khara bath recipe with aroma from various spices. If you cannot get it, you can substitute it with coriander powder, cinnamon, and cardamom powder.Oil: Use olive oil or coconut oil for this masala bath recipe. Olive oil helps in bringing out the flavors from spices. Coconut oil brings an authentic flavor and is the option that is more commonly used. You would need 3- 4 tablespoon of either of these options.Cashews: Fried cashews add to the looks and taste immensely. They also give the dish a crunch in every bite.
How to make this recipe
Place a pan over medium heat and dry roast the Rava/ Semolina until it gives off a roasted aroma. Place it aside. Fry the cashews with a teaspoon of oil and place them aside. In a big vessel add 3 tablespoon oil and temper the following ingredients: Mustard seeds, Cumin, Chana dal, Urad dal, and few curry leaves. Allow them to splutter. Add green chilies(optional) and ginger saute for about 2 minutes or until the raw smell disappears. Add tomatoes and saute until they are soft and add remaining veggies. Cook for 30 seconds. Add Vangi bath powder, Garam Masala, and chili powder and saute for another 15 seconds. Add 3 cups water and place a lid over the top and let it boil. While the water is boiling add one more tablespoon of oil. Add the roasted rava to this and whisk to get an even mix. Place a lid again and let it simmer for at least 3 minutes. Now, garnish with fried cashews and cilantro. Khara Bath is ready! Serve hot with a side of coconut or tomato chutney and sweet Rava Kesari.
Expert tips
Be sure to use medium-coarse rava to prepare this masala bath recipe.Chop all the vegetables and keep them ready before you start cooking.Use oil as mentioned in the ingredient list to mimic the taste that you find in restaurants. Using less oil makes the rava too sticky and affects the texture.
Serving suggestion
Khara Bath can be enjoyed as breakfast, lunch, or even as an evening snack. The trick in getting an authentic taste is by letting the vegetables cook in the same broth with all the spices added. Since the vegetables take longer to cook, you will need to add them well ahead of the Rava. I hope you try this traditional South Indian dish today and enjoy it!
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