Khara Bhath – MTR style flavourful and spicy rava upma
Khara Bhath 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-
Khara Bhath Recipe, How to make Rava Masala Upma
- 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
- 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
- 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.