Khara Bath Recipe (Masala Rava Bath)

Method5 steps · about 40 min

1. 1

   Step 1: Roast rava: Dry roast rava on a low to medium flame stirring often until crunchy and light. Do not brown. Keep aside to cool down.

   Uses 0.75 cup semolina

   
2. 2

   Step 2: Heat only the first 1½ tbsp from the total two tablespoons ghee. Add mustard seeds (0.25 tsp), urad dal (0.75 tsp), optional separate chana dal (0.75 tsp) and split cashews (10–12); fry until the dal is golden. Add curry leaves (1 sprig), ginger (1 tsp) and optional unmeasured hing. Add onion (1) and chili and sauté translucent, then bell pepper (3 tbsp), carrot (0.5), peas, tomato (1) and optional finely chopped green beans. Stir-fry two minutes, cover and cook gently until the vegetables are tender and tomato breaks down.

   Uses first 1½ tbsp of 2 tbsp ghee · 0.25 tsp mustard seeds · 0.75 tsp urad dal · 10–12 cashews · 1 green chili · 1 onion · 3 tbsp bell pepper · 0.5 carrot

   
3. 3

   Step 3: Add the chosen ¾–1 tsp ready vangi bath, rasam or sambar powder with turmeric (0.125 tsp) and salt (0.5 tsp), then the 2¼ cups water. Bring to a rolling boil, lower the heat and pour only the roasted semolina from 1 in a slow stream while stirring continuously with the other hand.

   Uses 2¼ cup water · ¾–1 tsp vangi bath powder · 0.125 tsp turmeric · 0.5 tsp salt · same three-quarter cup grain, not new raw rava · same measured vegetables and initial ghee/dals/nuts/aromatics

   
4. 4

   Step 4: Stir quickly to break up lumps, cover and simmer until all water is absorbed and the semolina is cooked. Turn off and rest covered five minutes; the timer is for this rest only. Add coriander and only the remaining half tablespoon ghee, then optional teaspoon lemon juice (1 tsp) and grated coconut.

   Rest khara bath · 5 minUses remaining ½ tbsp of 2 tbsp ghee · 2 tbsp coriander leaves · 1 tsp lemon juice · optional grated coconut garnish · same boiled liquid and roasted rava combined

   
5. 5

   Step 5: Serve the finished khara bath hot, with prepared coconut chutney if desired.

   Uses same cooked porridge after five-minute rest and garnish