Khara Bath is a mildly spiced rava upma quite popular across Karnataka. It is typically served with Kesari Bath and the combo is popularly known as Chow Chow Bath. Kharabath is quite delicious served with coconut chutney and can be served as a filling breakfast or quick dinner too. It is different from the uppitu or plain upma in that there are a few special ingredients that make it taste brilliant!
Hotel Style Kharaa Bhath
Across Bangalore, every Darshini (quick eatery) has a different kharabath recipe and although the ingredients are almost the same, the consistency of the dish makes a huge difference. Some khara bath recipes are quite runny and spicy, but there are some that are mild, plain and soft textured. This recipe is how we make it at home, with some vegetables and lots of tomatoes. We also call it Tomato Bath, a great variation to the otherwise plain upma that we love.
Key Ingredients
Rava, also known as Semolina is the main ingredient for making kharabath. Onions and Tomatoes are used to flavor this spicy upma. Mixed Vegetables like finely chopped carrots, beans, potatoes and green peas. Depending on the availability and taste preference, you can use some or all the listed vegetables. Sambar Powder and Idli Podi are my special magical ingredients that make all the difference in how delicious kharabath turns out. Grated Coconut adds to the flavor and taste of the khara bhath recipe. For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Khara Bath
Kharabath is a simple and easy recipe that’s beginner-friendly. With just a few tips and notes below, it is very easy to make perfect khara bath at home. Roasting the rava is a must for making lump-free upma or kharabath. Using a teaspoon of ghee or oil to roast the rava until it is fragrant and aromatic ensures that the upma is silky & smooth. Ratio of rava to water is important in achieving the perfect texture and consistency for the upma. I always use 3 cups of water for a cup of roasted rava. To cut short the cooking time, you use hot water directly. Using sambar powder and idli podi to spice up the upma yields a great taste, but you can also use vangi bath powder is for unique & authentic flavor. Always remove the upma from heat when it is soft and let it to rest for a few minutes before mixing it and serving. It sets and gets cloggy as it cools down, so always remove it off heat when it is still soft.
Substitutions & Variations
Using regular rava works best for this recipe but it can also be substituted with broken wheat rava or bansi rava. Choice of vegetables can be varied depending on the availability or taste preferences. Use only about 2 cups or 2.5 cups of water if you prefer non-sticky upma.
Serving Suggestions
Kharabath is best served hot or warm with the side of Coconut Chutney or Green Coconut Chutney and a piping hot cup of coffee, especially for breakfast. It can also be served as a quick and filling dinner. It is best to consume it immediately as it can get lumpy on cooling down. However, it is easy to reheat it with some water drizzled on top to get it to the right consistency.
Khara Bath Video Recipe
Similar Recipes
Khara Bath Recipe with Step by Step Pictures
In a heavy pan heat 1 teaspoon ghee and add 1 cup rava, roast on low flame until it is nutty & fragrant without changing color. Remove and set aside. In the same pan heat 2 teaspoon oil and 1 teaspoon ghee, add ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds followed by 1 teaspoon Urad Dal & 1 teaspoon Chana Dal. As they begin to turn golden brown, add 8-10 cashews. As they turn golden brown, add 1 green chilli finely chopped along with 1” ginger finely chopped and a sprig of curry leaves. Fry for a minute. Add 1 onion finely chopped. Fry on low flame until it is translucent. Now add 1 tomato finely chopped and cook on low flame for 3-4 mins. Next add ¼ teaspoon sambar powder, ¼ teaspoon turmeric powder and cook for a minute. Add ¼ cup green peas and 1 small carrot finely chopped (if using) and cook on low flame for 2-3 minutes. Next add 3 cups water and mix well. Add salt as needed. Add ½ teaspoon idli podi/chutney powder and mix it without any lumps. Now add 2 tablespoon grated coconut. As the water begins to boil, add the roasted rava. Mix it quickly without any lumps. Keep it covered and cook on low flame for 7-8 minutes. It should look soft, but without any extra water. Remove it from heat and let it rest for 5-10 mins. And then drizzle a few drops of lemon juice as needed and mix well. Serve hot or warm immediately with coconut chutney and filter coffee!
Recipe Notes
Adjust the amount of sambar powder and idli podi depending on spice preference.Grated coconut adds to the taste of the khara bath but can also be skipped.This kharabath recipe can be made without any vegetables but with just onions and tomatoes too.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
