Kharabath is a popular breakfast recipe of Karnataka which is nothing but rava upma with added vegetables, masala powder and lots of ghee. Kharabath is also known as masala bath/masala upma or rava bath. It has a smooth, soft and melt-in mouth texture. Kharabath is slightly spicy and at the same time filling too. Kharabath preparation is similar to rava upma and can be served with coconut chutney.
You can use bansi rava or regular upma rava to prepare this recipe. Roasting rava is very important, else upma will be sticky. Rava can be dry roasted or you can add a teaspoon of ghee or oil while roasting. Make sure you roast rava on a low-medium flame until it leaves a nice aroma.
To prepare kharabath, you can use vegetables like beans, carrot, green peas etc. Addition of Vangibath powder makes the upma more flavorful. Be generous in using ghee as it enhances flavor and aroma of Kharabath. Instead of Vangibath powder, you can also use garam masala powder in the recipe, but vangi powder gives more taste and flavor, hence recommended.
Kharabath is usually served with Kesaribath and the combo is popularly called as chow-chow bath. It is one of the famous breakfast items in all darshinis (food joints) and hotels in Bengaluru especially at Brahmins coffee bar and MTR. Kharabath is usually served with coconut chutney and filter coffee.
For more such delicious south-indian breakfast recipes, do check; akki rotti, Avarekalu akki rotti, lemon rice, mavina kayi chitranna (raw mango rice), avalakki uppittu, Shavige bath, rice idli, rava urad dal idli, mallige idli, cucumber idli, cucumber sweet idli, jackfruit idli, jackfruit dosa, pesarattu dosa, plain dosa, masala dosa, set dosa, idiyappam, rice puttu, paal appam.
1 cup upma rava/sooji/semolina
3 cups water
2 tbsp oil
2 tbsp ghee
1 tsp mustard seeds
2 springs curry leaves
½ tsp channa dal
½ tsp urad dal
6-8 cashew nuts cut into pieces
1 onion, chopped
Small piece ginger, finely chopped
1 tomato, chopped
3-4 green chillies
1 small carrot, chopped
6-8 beans, chopped
1 small green capsicum, chopped
1-2 tbsp green peas, fresh or frozen
1 tsp Vangibath powder
¼ tsp turmeric powder
2 tbsp coriander leaves, chopped
2 tbsp grated coconut
1 tsp lemon juice
- Heat a thick bottomed pan/kadai. Dry roast rava on a low-medium flame for 3-4 minutes until aromatic and crisp. You can add a teaspoon of ghee and roast rava too. transfer the roasted rava to a plate and keep aside.
- In the same pan/kadai add oil and heat it. Add mustard seeds and let it splutter. Add channa dal, urad dal, cashew nuts and curry leaves. Fry on a low flame until dals and nuts turn slightly golden brown.
- Add chopped onions and sauté till they turn transparent. Add green chillies, chopped ginger and fry till the raw smell goes.
- Add chopped tomatoes and cook till soft. Add a pinch salt to fasten the process. Now add chopped carrot, beans, capsicum and green peas. Add turmeric powder and salt to taste. Mix well and fry for few minutes.
- Now add Vangibath powder and mix. Add water and bring it to boil on a medium flame. Check for salt and add if needed.
- When the water starts to boil, lower the flame and slowly add roasted rava. Stir well gently without forming lumps. Cover the pan with a lid and cook rava for 2-3 minutes on a low flame till rava is cooked well.
- Open the lid and add 2 tbsp ghee, chopped coriander leaves, grated coconut and lemon juice. Mix well.
- Serve hot Kharabath with coconut chutney.
- Roast rava well until aromatic and crisp. If rava is not roasted well, upma will be sticky. You can either dry roast or add little oil/ghee while roasting.
- Instead of adding oil, you can use only ghee to prepare kharabath too.
- Do not add more Vangibath powder as it dominates the taste and flavor.
- If you do not have Vangibath powder, use garam masala powder or red chilli powder.
- Adjust green chillies to suit your taste and spice levels.
- Cook rava on a low flame for even cooking.
- Water ratio used here is 1 rava to 3 water, as we are adding veggies. You can use 2-2 ½ cup water too.
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