Khara Bath Recipe
Khara Bath is one of the popular breakfast in south India, especially Karnataka. It is usually served with a side of coconut or tomato chutney and a small serving of Sweet Rava Kesari.
Dairy free, Soy free
medium size onion
vangi bath masala
red chili powder
Or olive oil
strand curry leaves
Place a pan over medium heat and dry roast the rava until it gives off a roasted aroma. Place it aside.
Fry the cashews with a teaspoon of oil and place it aside. ( or use roasted cashews)
In a big vessel add 3 tbsp oil and temper the following ingredients: Mustard seeds, Cumin, chana dal, Urad dal, and few curry leaves. Allow them to splutter.
Add green chilies and ginger saute for about 2 minutes or until the raw smell disappears.
Add tomatoes and saute until they are soft and add remaining veggies. Cook for 30 seconds.
Vangi bhath powder
, and chili powder and saute for another 15 seconds.
Add 3 cups water and place a lid over the top and let it boil. While the water is boiling add one more tablespoon of oil.
Add the roasted rava to this and whisk to get an even mix.
Place a lid again and let it simmer for at least 3 minutes.
Now, garnish with fried cashews and cilantro.
Khara Bath is ready! Serve hot with a side of coconut or tomato chutney and sweet Rava kesari.
Be sure to use medium-coarse rava to prepare this masala bath recipe.
Chop all the vegetables and keep them ready before you start cooking.
Use oil as mentioned in the ingredient list to mimic the taste that you find in restaurants. Using less oil makes the rava too sticky and affects the texture.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.