Khara Bhath (Upma), Masala Upma, Upma

Khara Bath (Upma)

Khara Bath (Upma) is similar to upma but has roasted masala. It is made of rava/ sooji and vegetables. A popular breakfast dish relished all over Karnataka, Khara Bath also known as Chaw Chaw Bath. Khara Bhath is available in all the South Indian restaurants along with kesari which is like Sooji Halwa.

Yield: 4 servings
Prep time: 15 minutes
Total time: 35 minutes

IngredientS for Khara bath

1 cup Sooji / Rava (Semolina)
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 dry red chilli
1 teaspoon Urad dal
1 teaspoon Chana dal
1 Green chilli chopped fine
½ teaspoon Ginger chopped fine
1 teaspoon garlic chopped fine
1 onion chopped
1 tablespoon beans chopped
1 tablespoon capsicum chopped
2 tablespoon carrot grated
1 tablespoon green peas (optional)
1 tomato chopped fine
1 tablespoon Curry leaves
2 teaspoon Coriander chopped fine
1 teaspoon lemon juice
1 teaspoon grated coconut
2 to 3 teaspoon dry masala / Vangi bath masala
A pinch of hing
Salt to taste
2 teaspoon Oil
2 teaspoon Ghee
4 to 5 cups Water

For roasted masala
½ teaspoon Jeera (Cumin)
2 teaspoon Dhania (coriander seeds)
1 teaspoon Chana dal (gram dal)
1 teaspoon Urad dal
2 to 3 Red chillies
1 inch Cinnamon
3 Cloves
2 Cardamoms

Directions for khara bath

  • In a pan dry roast all the ingredients for the Masala on low heat till aromatic. Switch off the heat. Cool and grind to a powder. Keep aside.
  • In a deep pan, roast the rava on medium to low heat till it starts to change the colour. Set aside.
  • Heat oil in the same pan; add mustard seeds, Chana dal, urad dal, chilli, and sauté till light brown.
  • Add hing, curry leaves, green chillies, ginger and onions, and sauté till translucent.
  • Now add beans, capsicum, carrot, tomato and saute for a minute, cover and cook till tomatoes starts to soften.
  • Add the masala powder, salt and water.
  • When the water comes to a boil, add the rava, stir and cook covered on low heat.
  • Stir when almost all the water is absorbed and add lemon juice. Cover again and simmer on low heat for 5 minutes.
  • Switch off the heat and leave it for 2 to 3 minutes.
  • Now add the ghee and coriander leaves. Mix well. Sprinkle coconut on top.
  • Serve with Coconut chutney.



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