# Khara Bath Recipe: A Traditional Karnataka Style Savory Rava Masala Upma
Khara bath, a cherished breakfast dish hailing from Karnataka, is a savory semolina-based meal that is not only satisfying but also richly flavorful. Frequently enjoyed in eateries throughout Bangalore, this dish has become a staple for numerous residents and is valued for its comforting nature, especially on rainy days. In this article, we’ll delve into the ingredients, cooking techniques, and the distinctive flavors that make khara bath an essential dish to savor.
*Khara Bath*
## What is Khara Bath?
Khara bath, also referred to by various names like rava bath, masala bath, and sooji bath, is a savory preparation primarily crafted from semolina (sooji) along with an assortment of spices. Its robust flavor profile distinguishes it from standard upma, making it a favored option in South Indian tiffin centers and restaurants. The dish is usually served with coconut chutney and is best relished hot.
## The Secret to a Flavorful Khara Bath
### 1. Toasting the Semolina
The initial step in crafting a scrumptious khara bath is to toast the semolina over a gentle flame until it attains a pale pink hue. This technique amplifies the nutty taste of the semolina, which is vital for the dish’s overall flavor.
### 2. Selecting the Right Vegetables
To create an authentic khara bath, it is important to use a variety of vegetables. Common selections include onions, carrots, tomatoes, capsicum, and green peas. Although you can prepare the dish with just onions and tomatoes, a combination of vegetables adds complexity and texture.
### 3. Achieving the Ideal Texture
The texture of khara bath should be creamy and soft, reminiscent of pudding. To obtain this, the ratio of semolina to water is paramount. For every cup of roasted semolina, three cups of water should be used. Additionally, the incorporation of ghee (clarified butter) not only elevates the flavor but also lends a smooth texture to the dish. While some ghee can be swapped with oil, for the best results, using ghee is advisable.
### 4. Spice Mix
The distinct flavor of khara bath arises from a special spice mix. You can either create this mix from scratch or utilize pre-packaged alternatives such as rasam powder, vangi bath masala, or bisi bele bath powder. If these are not available, a dash of garam masala combined with your usual curry powder can suffice, but for an authentic taste, homemade blends are recommended.
### 5. Serving Recommendations
Khara bath is traditionally accompanied by a side of coconut chutney, which enhances the savory notes of the dish. It is best enjoyed fresh from the stove, ensuring that each bite is warm and comforting.
*Rava Bath Hotel Style*
## How to Prepare Khara Bath
### Ingredients:
– 1 cup semolina (sooji)
– 3 cups water
– 2 tablespoons ghee
– 1 onion, finely chopped
– 1 carrot, finely chopped
– 1 capsicum, finely chopped
– 1 small tomato, finely chopped
– 1/2 cup green peas (optional)
– 1 teaspoon mustard seeds
– 1 teaspoon urad dal (split black gram)
– 1 teaspoon chana dal (split chickpeas)
– 1-2 green chilies, slit
– 1/2 teaspoon turmeric powder
– Salt to taste
– Fresh coriander leaves for garnishing
### Instructions:
1. **Toast the Semolina:** In a dry pan, toast the semolina on low heat until it turns light pink. Set aside.
2. **Temper the Spices:** In a large pan, warm the ghee and add mustard seeds. Once they begin to splutter, add urad dal, chana dal, and green chilies. Sauté until the dals turn golden brown.
3. **Incorporate Vegetables:** Introduce the chopped onions, carrots, capsicum, and green peas. Sauté until the vegetables are slightly tender.
4. **Combine Ingredients:** Add the chopped tomato, turmeric powder, and salt. Cook for a few minutes until the tomatoes soften.
5. **Add Water:** Pour in the water and bring it to a boil. Once boiling, gradually add the roasted semolina while stirring continuously to prevent lumps.
6. **Cook:** Lower the heat and cover the pan. Let it cook for about 5-7 minutes or until the semolina absorbs the water and reaches a creamy consistency.
7. **Garnish