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.
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
How to Make Khara Bath (Stepwise photos)
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.
- 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.
Ingredients (US cup = 240ml )
- ¾ cup rava or semolina or bombay rava
- 2 tbsp ghee
- ¼ tsp mustard
- ¾ tsp urad dal
- 10 to 12 cashews
- 1 green chilli deseeded & chopped
- 1 small onion fine chopped (3 tbsp)
- 3 tbsp capsicum fine chopped
- ½ small carrot fine chopped
- 3 tbsp green peas frozen (about an handful)
- 1 small tomato fine chopped
- 2¼ cups water
- ¾ to 1 tsp MTR vangi bath powder or rasam powder or sambar powder
- 1/8 tsp turmeric powder
- ½ tsp salt or as needed
- 1 tsp ginger chopped finely or grated
- 2 tbsp coriander leaves finely chopped
- 1 tsp lemon juice or as needed
- Dry roast rava on a low to medium flame stirring often until crunchy and light.
- Do not brown the rava as it changes the flavor of the khara bath. Keep this aside.
- Wash and chop all the veggies and set side.
How to Make Khara Bath
- Heat 1½ tbsp ghee in a pan.
- When the ghee turns hot, pop the mustard seeds first and then add the dal and cashews.
- Fry until the dal turns golden. Then add the curry leaves, ginger & hing.
- Add onions and fry until transparent.
- Next add in all the veggies and stir fry for 2 mins. Cover and cook until slightly tender.
- Add in the vangi bath powder, turmeric and salt. Pour water and mix.
- Check salt and add more if needed.
- When the water begins to boil, Set the flame to medium or low.
- Pour the rava in a stream with your left hand and keep stirring it in the water with your other hand.
- Quickly stir and break if any lumps. Cover and simmer until the water is absorbed completely.
- Turn off and allow to rest for 5 mins. Add in coriander leaves & half tbsp ghee to the hot khara bath.
- If desired you can sprinkle 2 tbsps grated coconut and lemon juice.
- Serve khara bath hot with coconut chutney.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Khara Bath first published in February 2019. Updated and republished in July 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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