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You are here: Home / Breakfast items / MTR Style Khara Bhath Recipe, Rava Masala Upma

MTR Style Khara Bhath Recipe, Rava Masala Upma

2018-10-05 by Anjana Chaturvedi

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Khara Bhath – MTR style flavourful and spicy rava upma

Khara Bhath/ Masala upma is a specialty from Karnataka. It is a very popular tiffin/ breakfast item in most restaurants in Bangalore and Mysore. It is made with sooji (semolina) and vegetables and is a very filling and healthy tiffin option. The famous MTR restaurant from Bangalore sets the gold standard for Khara Bhath.

Khara Bhath goes by many different names such as – masala bhath, rava bhath, sooji bhath, masala vegetable upma. This Khara Bhath is a flavourful and spicier version of regular upma with lots of vegetables added. For making this khara bhath try to use thicker variety of rava or bansi rava as it gives a nice texture to the khara bhath.

I used to make the regular upma for breakast until I found this recipe. But now it is a regular breakfast item at my place, every body just loves it. Khara bhath is usually served with thin coconut chutney and a cup of hot filter coffee. In southern Indian restaurants they serve chow chow bhath which is a combo platter of khara bhath and kesari bhath .

What is the secret spice in the recipe for making great Khara Bhath?

Though the process of making masala bhath is quite similar to the regular rave upma – but the addition of vegetables and few extra tsps of ghee and spices makes it different from regular upma. But the main ingredient which makes it very flavorful and gives a nice taste is the aromatic VANGI BHATH masala. You can make your own vangi bhath masala or use a good brand of readymade masala. I prefer using MTR brand vangi bahath masala powder, as I feel it replicates their restaurant taste very well – but you can go ahead and experiment with other brands to decide what works best for you.

Do try making these delicious  upma recipes-

  • Sooji Upma-U.P Style
  • Vermicelli Upma
  • Daliya Upma
  • Ready Upma Dry mix

khara bhath

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khara bhath
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5 from 1 vote

Khara Bhath Recipe, How to make Rava Masala Upma

Khara Bhath - MTR style flavourful and spicy rava upma
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, snacks/starters
Cuisine: South Indian Cuisine
Keyword: khara bhath, masala upma, MTR Style, rava upma
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Semolina / Sooji
  • 3 cup Water / Paani
  • 1/2 cup Carrot / Gajar finely chopped
  • 1/2 Bell Peppers / Capsicum / Shimla Mirch chopped
  • 1/3 cup Green Peas / Hari Matar blanched or frozen
  • 3/4 cup Tomato / Tamatar chopped
  • 1.5 tbsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp vangi bhath masala
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 3/4 tsp Red chili powder
  • to taste salt
  • 2 Green Chillies / Hari Mirch chopped
  • 1 tbsp Ginger / Adrak chopped
  • 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 tbsp Ghee

tempering/tadka/waghar

  • 4 tbsp Cooking Oil
  • 1 tsp Mustard Seeds / Rai *
  • 1 tsp White Lentils / Urad ki dal (dhuli)
  • 1/2 tsp Bengal gram /chana daal
  • 12 Curry Leaves / Kadi Patta
  • 15 Cashew Nuts / Kaju
  • 3 Dried Red Chilli, Whole
  • pinch Asafoetida / Hing powder

Instructions

  • Heat a pan and dry roast the semolina on low heat for about 5 minutes or till it start giving a nice aroma.
  • Take out the roasted semolina from the pan and keep aside.
  • Heat oil in the same pan and add mustard ,urad daal, curry leaves ,cashew nuts ,whole red chili and asafoetida.
  • When seeds start to crackle then add green chilies and ginger and give a nice stir
  • Add the chopped vegetables in the pan and saute for 2 minutes. when vegetables become semi soft then add the chopped tomato and stir fry for a minute.
  • Now add all the spices, salt, vangi bhath masala in the pan and then add the hot water.
  • When the water start boiling then slowly add the roasted semolina and keep mixing it well.(add semolina slowly in 2-3 batches so there will be no lumps)
  • When all the semolina get mixed well in the water then cover the pan with a lid and simmer for 2 minutes.
  • Now add lemon juice and fresh coriander and cover and simmer again for a minute.
  • Switch off the flame and then open the lid and add 2 tbsps of ghee and it mix well.
  • Serve hot with coconut chutney and a hot cup of coffee.

Related Recipes

  • Sooji Upma Recipe – U.P StyleSooji Upma Recipe – U.P Style
  • How To Make Sooji Papad, Easy Sooji Papad RecipeHow To Make Sooji Papad, Easy Sooji Papad Recipe
  • Rava Uttapam, How to make Sooji Cheela, Sooji CheelaRava Uttapam, How to make Sooji Cheela, Sooji Cheela
  • Egg less Semolina Cupcakes Made in Air fryerEgg less Semolina Cupcakes Made in Air fryer
  • Sooji Toast Recipe | How To make Sooji Toast + VideoSooji Toast Recipe | How To make Sooji Toast + Video
  • Sooji Corn Balls RecipeSooji Corn Balls Recipe

Filed Under: Breakfast items, Tiffin Variety Tagged With: chow chow bhath, khara, masal upma, masala bhath, rave bhath, sooji, sooji bhath, upattu, upma, vegetable upma

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Comments

  1. Sunita says

    2018-11-21 at

    Hi Madam,
    I tried this today and it was delicious…thank you very much for such a nice recipe

    Sunita

    • anjanaskc says

      2018-11-23 at

      Hi Sunita !Glad you liked it 🙂

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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