Khara Bath Recipe

Khara Bath also known as Rava Bath is a breakfast from Karnataka. It is made with semolina, mix veggies, curry leaves and spices. Khara bath is a variation of the most popular Rava Upma. It is commonly seen on the menus of Karnataka Tiffin Centers & Restaurants. Most people love this for the subtle flavor that comes from the spice powder used.

Khara bath tastes good on its own. But it is usually served with coriander Coconut chutney.

The key to making a good khara bath lies in the spice powder used. Rava bath served in each tiffin center has a distinct flavor & taste as each one uses their own unique masala powder.

To make khara bath I have used homemade vangi bath powder that I shared on my Vangi bath post. However you can use any other spice powder like bisi bele bath powder or sambar powder.

I make this sometimes for dinner as it doesn’t take much time to prepare. It is filling as a good amount of veggies are used.

More karnataka recipes

Rava idli
Akki roti
Ragi roti
Rava kesari
Goli baje

How to Make Khara Bath (Stepwise photos)

Preparation

1. Skip this step if you are using double roasted semolina. Add ¾ rava to a pan and dry roast it on a low to medium flame. Keep stirring to roast evenly. Do not brown the rava as it changes the flavor of khara bath. Keep this aside to cool.

2. Chop finely onions, tomatoes, chilies, beans, carrot and capsicum. Mince or grate the ginger. Rinse peas and curry leaves as well. You will need the following quantities:

• 1 green chilli chopped
• 1 small onion finely chopped (3 tbsp)
• 3 tbsp capsicum finely chopped
• ½ small carrot finely chopped
• 3 tbsp green peas frozen (about an handful)
• 1 small tomato deseeded and fine chopped

Make Khara Bath

3. Heat 1½ tbsp ghee.

4. Add ¼ tsp mustard seeds to the hot ghee. When they begin to pop, add ¾ tsp urad dal and 10 to 12 whole cashews split. I have also used ¾ tsp chana dal.

5. Stir and fry all of them until the dal turns golden. Then add in 1 teaspoon ginger and 1 sprig curry leaves. Fry them for a minute, until aromatic.

6. Add onions and chilies. Fry until transparent.

7. Add in all the veggies and fry for 2 mins. Cover and cook on a low heat until they turn tender. Tomatoes should break down after this step.

8. Add ½ tsp salt, 1/8 teaspoon turmeric and ¾ to 1 teaspoon vangi bath powder. If you do not have it you can just use any other spice powder like sambar powder or pav bhaji masala.

9. Pour 2¼ cups water and mix. Taste teat and adjust salt and spice.

10. When the water comes to a rapid boil, reduce the flame to medium or low. Pour the rava to the water in a slow stream with your left hand. Keep stirring the water with your other hand. Quickly check if there are any lumps & break.

11. Lower the flame completely and cover the pot.

12. Turn off the stove when the water is absorbed. Keep the khara bath covered for another 5 mins.

13. Add chopped coriander leaves and half tbsp ghee. Mix well.

14. Squeeze in some lemon juice.

Serve khara bath with coconut chutney.

Pro Tips

• Roast the rava well on a low to medium flame until it turns crunchy and light.
• The unique aroma of the khara bath comes from the spice powder so use a good flavorful one.
• Do not reduce the quantity of ghee than mentioned in the recipe as it helps to get a non sticky rava bath with a soft melt-in-the-mouth texture.

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Khara Bath first published in February 2019. Updated and republished in July 2022.