Khara Bhath
Savory semolina porridge loaded with vegetables and Vangibath powder.
About this dish
Khara Bhath is the sophisticated, spice-laden cousin of the humble Uppittu (Upma), ubiquitous in Bangalore's 'Darshini' breakfast joints. What sets it apart is the addition of a specific spice blend (Vangibath powder) and a generous amount of ghee and vegetables. It is prized for its 'non-sticky' yet melt-in-the-mouth texture.
Ingredients
The Grain
- 250g Coarse Semolina (Bombay Rava)
- 1 tbsp Ghee for roasting
Vegetables and Aromatics
- 1/2 cup Carrots and Beans, finely diced
- 1/4 cup Green peas
- 1 large Onion, finely chopped
- 2 Green chilies, slit
- 1 inch Ginger, grated
- 1 sprig Curry leaves
The Masala
- 2 tbsp Vangibath Powder (MTR or homemade)
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 750ml Boiling water (3:1 ratio)
Tempering and Garnish
- 3 tbsp Ghee
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- 10 Cashews
- 2 tbsp Fresh coriander, chopped
- 1 tbsp Lemon juice
- 2 tbsp Grated fresh coconut
Method
- 1
Roasting the Rava
In a wide pan, roast the semolina with 1 tbsp ghee on medium-low heat. Stir continuously for 5-7 minutes until it smells toasted and looks like individual grains of sand. Do not brown it; transfer to a plate.
- 2
The Tempering
Heat 3 tbsp ghee in the same pan. Add mustard seeds, urad dal, chana dal, and cashews. Fry until the dals are golden and the cashews are toasted. The ghee should be hot enough to make the seeds crackle instantly.
- 3
Sautéing Aromatics
Add curry leaves, slit green chilies, and ginger. Follow with chopped onions and sauté until translucent. Do not caramelize the onions; they should remain soft.
- 4
Cooking Vegetables
Add the diced carrots, beans, and peas. Sauté for 2 minutes, then add turmeric and Vangibath powder. Toss for 30 seconds to wake up the spices in the ghee.
- 5
The Boiling Point
Pour in 750ml of pre-boiled water and add salt. It is critical the water is at a rolling boil before adding the rava to ensure even hydration and fluffiness.
- 6
Incorporating Rava
Lower the flame to medium. Pour the roasted rava in a slow, steady stream with one hand while stirring vigorously with the other to prevent lumps. This is the most critical step.
- 7
The Steam Cook
Once the water is absorbed, cover the pan with a tight lid. Reduce heat to the lowest setting and let it steam for 5 minutes. The steam finishes the cooking and ensures the grains don't stick.
- 8
Final Fluffing
Turn off the heat. Add lemon juice, fresh coconut, and coriander. Gently fluff the Khara Bhath with a fork, incorporating the garnishes without mashing the grains.
- 9
Resting
Keep it covered for another 2 minutes before serving. The texture should be soft, moist, and the grains should separate easily.
Notes & variations
- The 3:1 water-to-rava ratio is essential for the soft 'hotel-style' texture.
- Always use coarse rava; fine chiroti rava will turn the dish into a paste.
- Vangibath powder is the secret ingredient that provides the unique spicy-tangy profile.
- Leftovers can be reheated with a sprinkle of water.
Serve with
Serve hot with Coconut Chutney and a dollop of Kesari Bhath (Chow Chow Bhath).
Cook's note
Adding a teaspoon of sugar along with the salt balances the heat of the Vangibath powder and highlights the tang of the lemon.