Rava upma with lots or veggies and a dash of ghee has always been my favorite. It is probably one of the simplest and tastiest breakfast. After moving to Bangalore,I was introduced to one of its variant called khara bath.
When I first saw it, I thought it was the same as upma but when I tasted it, I realized the two are quite different. Khara bath is spiced with a hint of cinnamon, seasoned with both channa and urad dal. The consistency is similar to that of rava kitchadi so you have to add more water. . The correct ratio is 2:1 (water:rava).
This is a bangalore darshini special!!! They serve the best khara bath and it tastes really good with chutney and kannadiga sambar (which will have a hint of sweetness) !!!
- Roasted semolina or rava - 1 cup (lightly roasted)
- Water - 2 cups
- Onion - 1/2 cup finely chopped
- Mixed vegetable - 1/2 cup finely chopped (peas, carrot and beans)
- Channa dal - 1 tsp
- Urad dal - 1 tsp
- Mustard seeds - 1/2 tsp
- Green chilli - 3 to 4 chopped
- Cinnamon - 1 small piece
- Curry leaves - 10
- Turmeric powder - 1/4 tsp
- Oil - 2 tsp
- Ghee - 1 tsp
1. Heat oil in a non stick kadai and add mustard seeds. Once the seeds splutter, add cinnamon, channa dal, urad dal and green chillies. Saute.
2. Add onions and saute till they turn translucent.
3. Add vegetables, curry leaves, turmeric powder and saute for a minute.
4. Add water, salt and bring it to a boil.
5. Once the vegetables are cooked (it will take a minute or 2), add the roasted semolina in small portions and stir well to avoid lumps.
6.Simmer till the excess water is absorbed and reaches the desired consistency. (it will leave the sides and form a mass)
7. Remove from heat and drizzle ghee over it. Serve hot with coconut chutney.
Once the water starts to boil, cook in sim heat. If you cook in high heat, then lot of water will evaporate and the water to semolina ratio of 2:1 will be disturbed.