MTR Style Khara Bhath Recipe I Rava Masala Upma

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

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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 minutes mins

Cook Time10 minutes mins

Total Time20 minutes 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 check notes below
• 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.

Notes

note-

leach the tomato for kidney patients and avoid lemon juice