Khara Bath is a savory, flavorful dish made with semolina (rava) and a medley of vegetables, all cooked together in a rich tempering of spices and ghee. It’s perfect for breakfast or as a snack, and when paired with sambar and chutney, it makes for a hearty and satisfying meal.
Known for its bold flavors and texture, Khara Bath is a beloved dish in South India, especially in Karnataka.
Khara Bath is a popular dish in Karnataka, often served as a part of the traditional Rava-based breakfast. Known for its savory and mildly spicy taste, this dish is made using semolina (rava), which is roasted and cooked with a variety of vegetables, spices, and herbs.
In many households, this dish is prepared on festivals, special occasions, or when you want a hearty, flavorful meal. It is sometimes paired with Kesari Bath (a sweet semolina dish), creating a delightful sweet-savory combination.
Khara Bath is often associated with Bisi Bele Bath and Upma as part of the South Indian breakfast tradition, though it stands out due to the use of vegetable stock and a rich tempering of spices and ghee.
What Goes Into the Dish
- Semolina (Rava): The base of Khara Bath, providing a grainy texture that absorbs all the wonderful spices and flavors.
- Vegetables (Beans, Carrot, Green Peas): These add crunch, color, and nutrition. They balance out the richness of the semolina with their fresh and slightly sweet flavors.
- Chana Dal & Cashew Nuts: These roasted ingredients add a nutty flavor and a satisfying crunch to the dish.
- Mustard Seeds & Cumin Seeds: Key for the tempering, these seeds infuse the dish with earthy and warm flavors.
- Onion, Green Chilies, and Ginger: These ingredients give Khara Bath its aromatic base with a hint of spice and heat.
- Turmeric Powder: Adds color and a slightly bitter, earthy undertone.
- Vegetable Stock & Water: These form the cooking liquid for the semolina, enriching the dish with savory flavors.
- Fresh Coconut, Curry Leaves, and Coriander Leaves: These add freshness and a touch of fragrance, making the dish even more delightful.
How to Make
To start, cook your vegetables (beans, carrots, and green peas) by boiling them for a few minutes with a little salt. Set them aside once done.
Next, heat oil and ghee in a wide kadai, and add chana dal and cashew nuts. Let them roast until golden brown. Then, toss in the mustard seeds, cumin seeds, and sauté onions, green chilies, and ginger until the onions become translucent.
Now, add the semolina (rava) to the pan and roast it for about 3 minutes. Once roasted, pour in the vegetable stock and water, followed by turmeric powder, salt, chopped tomatoes, and the cooked vegetables. Stir everything together, cover, and cook for about 5 minutes until the semolina absorbs the liquid and becomes soft.
Once it’s cooked, finish with a drizzle of ghee, a sprinkle of freshly grated coconut, curry leaves, and chopped coriander leaves. Give it one final mix, and your delicious Khara Bath is ready to be served!
How to Make Ahead?
If you’re preparing this dish for a crowd or want to save time, you can prepare the vegetable mix and roast the semolina ahead of time.
Simply store the pre-cooked semolina and vegetables in an airtight container. When you’re ready to serve, just add the water and vegetable stock, cook it together, and finish with the coconut and ghee.
How to Pack for Lunch?
Khara Bath makes an excellent lunchbox meal. To pack it, simply allow the Khara Bath to cool down a bit before transferring it into a lunchbox.
Make sure to pack a small container of sambar and chutney on the side so the flavors stay intact. To keep it warm, you can use an insulated lunchbox. This makes for a filling and nutritious meal that’s easy to eat on the go!
Khara Bath
Ingredients
1 cup semolina (roasted)
Instructions
Prep Work
-
Chop vegetables
Finely chop onion, beans, carrot, tomato, and coriander leaves.
-
Slit green chilies
Slit the green chilies lengthwise. -
Grate ginger
Grate fresh ginger and set aside. -
Grate coconut
Freshly grate coconut and keep ready for garnish. -
Roast semolina
Dry roast semolina in a pan until aromatic, then set aside.
Method
-
Cook the vegetables
Bring water to a boil, add chopped beans, carrots, and peas with a pinch of salt. Cover and cook for 5 minutes. Drain and set aside.But keep the remaining water .
-
Roast nuts and dal
Heat oil and ghee in a kadai, roast chana dal and cashews until golden. -
Sauté spices and onions
Add mustard seeds, cumin seeds, followed by chopped onions, green chilies, and ginger. Sauté until onions turn translucent.
-
Roast semolina
Add roasted semolina to the pan and stir continuously for 2-3 minutes on a medium flame. -
Add liquid and seasonings
Pour in vegetable stock and water, stirring constantly to avoid lumps. Add salt, turmeric, and chopped tomatoes. -
Combine with vegetables
Add the cooked tomato and other vegetables, stir well, cover, and cook on medium heat for 5 minutes.
-
Final garnish
After five minutes, mix in grated coconut, curry leaves, coriander leaves, and a little ghee before serving.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 3g15%
- Cholesterol 5mg2%
- Sodium 300mg13%
- Potassium 180mg6%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 6g12%
- Vitamin A 1800 IU
- Vitamin C 8 mg
- Calcium 40 mg
- Iron 2 mg
- Magnesium 35 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.