Khara Bath
- 45 min
- medium
- Serves 4
Khara bath is a Karnataka breakfast of roasted rava with vegetables and Cookd Sambar Masala, finished with ghee. Medium-spicy, serves 4, about 45 minutes.
Good for: Lunchbox, Rainy Day
Ingredients
Rava2 cup
Oil3 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Chana Dal1 tsp
Cumin1 tsp
Curry leaves4 grams
Green Chilli, Slit15 grams
Cashew (full)15 grams
Onion, Finely Chopped1
Carrot, Small Dice1
Beans, Small Dice12
Green Peas½ cup
Ginger, Finely Chopped6 grams
Tomato, Finely Chopped1
Turmeric Powder1 grams
Red Chilli Powder1.5 grams
Cookd Sambar MasalaWater, For Cooking1200 ml
Salt2 tsp
Ghee1 tbsp
Coriander Leaves, Chopped15 grams
Contains: milk, cashew or other tree nuts, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 552kcal | 2208kcal |
| Protein | 16g | 62g |
| Carbohydrate | 79g | 316g |
| Fat | 19g | 77g |
| Fibre | 7.6g | 30g |
| Sugar | 5.1g | 20g |
Method
Get the ingredients ready. Wash the carrot, beans, green peas, tomato, curry leaves and coriander leaves. Peel the onion, carrot and ginger. Finely chop the onion, ginger, tomato and coriander leaves; cut the carrot and beans into small pieces, slit the green chillies, pick the curry leaves from the stalks, and halve the cashews.
Dry-roast the rava in a kadai on low flame for 5 to 6 minutes. Stir often until it feels light and smells nutty, without changing colour. Transfer it to a plate.
Heat the oil in the same kadai on medium flame for 1 minute until hot. Add mustard seeds, urad dal, chana dal, cumin, curry leaves, green chillies and cashews. Fry for 2 minutes until the dals turn light golden and the mustard seeds stop spluttering.
Add onion, carrot, beans, green peas and ginger. Fry on medium flame for 4 to 5 minutes until the onion turns soft. Add tomato, turmeric powder, red chilli powder and sambar masala, then cook for 3 minutes until the tomato becomes soft and the raw smell goes.
Pour in the water and add salt. Boil on medium flame for 5 to 6 minutes until the vegetables are nearly cooked and the water is bubbling well.
Lower the flame and add the roasted rava slowly while stirring continuously. Cook for 4 to 5 minutes until the rava absorbs the water and becomes soft without dry patches.
Cover and cook on low flame for 2 minutes. Switch off when the khara bath is soft and leaves the sides of the kadai. Mix in ghee and coriander leaves, then serve hot.
Before you start
- How long does Khara Bath take?
- 45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.
- How many people does Khara Bath serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Khara Bath vegetarian?
- Yes. No meat, no fish and no egg.
- Is Khara Bath spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Khara Bath?
- 2 cup Rava, 4 grams Curry leaves, 15 grams Green Chilli, 15 grams Cashew (full), ½ cup Green Peas, 6 grams Ginger, and a few more listed on this page.
- Do I need a pressure cooker for Khara Bath?
- No, it is cooked in an open pot.
- How many calories are in Khara Bath?
- About 552 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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