Chow Chow Bhath
A classic Bangalore breakfast duo of savory Khara Bhath and sweet Kesari Bhath.
About this dish
A staple in the 'Darshinis' (quick-service eateries) of Bangalore, Chow Chow Bhath is a harmonious breakfast platter. It features Khara Bhath (a spicy semolina mash) and Kesari Bhath (a sweet saffron-infused semolina halwa). The contrast between the spicy, vegetable-laden savory portion and the ghee-laden sweet portion defines the quintessential Karnataka morning experience.
Ingredients
For Khara Bhath (Savory)
- 1/2 cup Coarse Semolina (Rava)
- 1.5 cups Hot water
- 2 tbsp Ghee
- 1/4 cup Mixed boiled peas and carrots
- 1 tbsp Vangi Bhath powder (or Bisi Bele Bhath powder)
- 1/2 tsp Mustard seeds, 1 tsp Urad dal
- 2 Green chillies, slit
- 1/2 inch Ginger, grated
- 10 Cashews
For Kesari Bhath (Sweet)
- 1/2 cup Coarse Semolina (Rava)
- 1.5 cups Hot water
- 1/2 cup Sugar
- 3 tbsp Ghee
- Pinch of Saffron soaked in milk
- 1/4 tsp Cardamom powder
- 8-10 Raisins and Cashews
- Pinch of salt
Method
- 1
Roast the Semolina
In two separate pans, roast 1/2 cup of semolina each on low heat for 5-7 minutes. It should become fragrant and look like fine sand but should not change color to brown. Keep aside.
- 2
Prepare Khara Bhath Base
Heat 2 tbsp ghee in a pan. Add mustard seeds, urad dal, and cashews. Once golden, add ginger, green chillies, and curry leaves. Add the boiled vegetables and the Vangi Bhath powder, sautéing for a minute.
- 3
Cook Khara Bhath
Pour 1.5 cups of boiling water into the savory base. Add salt. Gradually pour the roasted semolina with one hand while stirring constantly with the other to avoid lumps. Cover and cook on lowest heat for 3-4 minutes until water is absorbed.
- 4
Prepare Kesari Bhath Base
In another pan, heat 1 tbsp ghee and fry cashews and raisins. Add 1.5 cups of water, saffron milk, and a pinch of salt. Bring to a rolling boil.
- 5
Cook Kesari Bhath
Slowly add the second portion of roasted semolina to the boiling water, stirring vigorously. Once the water is absorbed and the rava is cooked, add the sugar and the remaining ghee. The mixture will loosen up again.
- 6
Final Steam
Add cardamom powder to the Kesari Bhath. Cover both pans and let them steam on 'Dum' (very low heat) for 2 minutes. Turn off the heat and let them rest covered for another 5 minutes to ensure a fluffy, non-sticky texture.
- 7
Plating
Grease a small bowl with ghee. Pack Khara Bhath into one half and Kesari Bhath into the other (or serve side by side). Invert onto a plate for the classic dome shape.
Notes & variations
- The ratio of Rava to water is crucial; 1:3 ensures a soft, melt-in-mouth texture.
- Always use hot/boiling water when adding to the roasted Rava to prevent lumps.
- Vangi Bhath powder is the secret flavor profile for Bangalore-style Khara Bhath.
- Add a tablespoon of fresh grated coconut to the Khara Bhath at the end for extra richness.
Serve with
Serve with a side of Coconut Chutney and a hot cup of Filter Coffee.
Cook's note
For the Kesari Bhath, adding a tiny pinch of salt enhances the sweetness of the sugar significantly.