khara bhath recipe | masala bhath recipe | rava bath recipe | tomato bhath recipe with step by step photo and video recipe. rava bhath or sooji bath or semolina bhath is a easy breakfast recipe prepared similarly like upma. however, this dish is prepared with vegetables like beans, peas and vangi bhath masala powder. this recipe is a very good alternative to for traditional vangi bath recipe prepared with store bought semolina in a jiffy.
i always prepare khara bath recipe whenever, i wish to prepare the chow chow bath recipe. i cannot remember if i have prepared rava vangibath by itself without the kesari bath recipe. this rava bath recipe is usually served with kesari bath, for the sweet and savoury combination. it is huge hit in south indian cosmopolitan city of bangalore. whenever, i go to bangalore i never miss a chance to have this deadly combination in those darshini or sagar hotel.
some people may argue and term this dish as upma or uppittu. however, to get clarified, i would highly recommend to visit the famous brahmin’s coffee bar or mtr hotel in bangalore. i have already share upma recipe. according to me, it is not upma. but khara bath is a variation to upma. anyway, whatever the name is, there is clear difference in the way both are prepared and i love both the variations 🙂
check out my other breakfast recipes, especially, oats upma, upma or uppittu pongal, tomato rice, pudina pulao, sambar rice, coriander rice, lemon rice, bisi bele bath, pudina pulao, tomato rice recipes. also have look at my dosa, plain dosa, neer dosa, rava idli, idli with cooked rice, poori etc.
khara bhath recipe | masala bhath recipe | rava bath recipe | tomato bhath video recipe:
khara bhath recipe | masala bhath recipe | rava bath recipe | tomato bhath recipe card:
- ½ cup bombay rava / semolina / sooji
- 1 cup water
- 5 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds / jeera
- ½ tsp chana dal
- ½ tsp urad dal
- few curry leaves
- 10-15 cashews, whole / cut into pieces
- ½ onion, finely chopped
- 2 green chilli, slit lengthwise
- ½ inch ginger, finely chopped
- 1 tomato, finely chopped
- ¼ cup beans, chopped
- ¼ cup peas, fresh / frozen
- ¼ tsp turmeric powder
- ½ - 1 tsp vangi bhath powder (i have used mtr brand)
- salt to taste
- 1 tsp ghee, clarified butter
- few coriander leaves, chopped
- in a large kadai, take 5 tsp of oil.
- add the tempering ingredients like mustard seeds, cumin, chana dal, urad dal and few curry leaves. allow them to splutter.
- now add cashews and fry till they turn slightly golden
- next, add finely chopped onions and saute till they change colour.
- then add slit green chilli and finely chopped ginger. saute till the raw smell disappears.
- add chopped tomatoes and fry till they become soft.
- then add beans and peas. fry for a minute.
- add water and get to rolling boil. (ratio of rava and water is always 1:2)
- once the water begins to boil, add turmeric powder, vangibath powder and salt to taste. give a good mix.
- lower the flame to its lowest add the rava slowly stirring continuously to avoid lumps.
- cover and allow to steam for a minute on the low flame.
- add a tsp of ghee a give a good mix.
- switch off the flame and serve khara bhath with kesari bhath.
khara bhath recipe | masala bhath recipe | rava bath recipe | tomato bhath step by step photo recipe:
- in a large kadai, take 5 tsp of oil. add the tempering ingredients like mustard seeds, cumin, chana dal, urad dal and few curry leaves. allow them to splutter.
- now add cashews and fry till they turn slightly golden
- next, add finely chopped onions and saute till they change colour.
- then add slit green chilli and finely chopped ginger. saute till the raw smell disappears.
- add chopped tomatoes and fry till they become soft.
- then add beans and peas. fry for a minute.
- add water and get to rolling boil. (ratio of rava and water is always 1:2)
- once the water begins to boil, add turmeric powder, vangibath powder and salt to taste. give a good mix.
- lower the flame to its lowest add the rava slowly stirring continuously to avoid lumps.
- cover and allow to steam for a minute on the low flame.
- add a tsp of ghee a give a good mix.
- switch off the flame and serve khara bhath with kesari bhath.
notes:
- ratio of rava and water is always 1:2. you can add more water only if you are using more oil.
- adding a tsp of ghee enhances flavour.
- do not add more vangibhath powder as it dominates the flavour.
- to increase the spiciness, add more green chilli
- to make it more tangy, you can also sprinkle some lime juice.
- if you do not have vangibhath powder, then replace with chilli powder. however, vangibhath powder enhances the flavour.
Hello.. i love Khara bhath, but somehow I can’t get it right..I have a small doubt.. where do I find Bombay rava?? I have tried my luck quite sometimes but rava remains too coarse and doesn’t get soft in texture..
you should be able to find bombay rava in any indian grocery store. Bombay rava is made from any variety of wheat which is husked
All the recipes are amazing on your site. I follow them often.
if rava is dry roasted the stickiness of upma will be less. It will taste and the enhance the texture too.
Thanks a lot Kaveri for the tip. I will follow the same next time.
We loved this. Amazing taste and consistency. Re-lived fond memories of our Bangalore days! Thanks!
Thanks a lot Visalashi.
Your recipes are fantastic,easy and quick to prepare,love them.
Thank you very much
Excellent. I used to love Rava bath and Kesari bath, when I was studying in Mysore. I still enjoy it in Matunga’s South Indian restaurants. Great.
thanks a lot for those wonderful comments. i really appreciate it.