Khara Bath
Khara Bath is a spicy semolina dish from the state of Karnataka. It is a specialty served at restaurants in Bangalore and goes fantastic with a cup of filter coffee.
Ingredients
- 100 g Rava ½ cup
- 300-500 ml Hot Water
- 2-3 tbsp Cooking oil
- 1 tsp Mustard seeds
- ½ tsp Channa Dal
- 1 tbsp Cashew Nuts
- 2 sprigs Curry Leaves
- 1-2 Green chillies finely sliced
- 1 Onion small, diced small
- ½ cup Vegetables (if using)
- 1 tbsp Rasam powder or sambar/ bisi bele bath powder
- 1 tsp Salt
- ½ Lemon Juice
- 1 tbsp Coriander leaves finely chopped
Instructions
Prep Work
- Boil half a litre of water in a kettle or on the stove and keep aside.
- Chop the green chillies and onions. Keep the curry leaves ready.
- Finely chop the coriander leaves, cut the lemon and remove seeds.
The preparation
- Place a kadai on low-medium heat and add the cooking oil. Once the oil is warm, add the mustard seeds and allow it to sputter. Next, add the channa dal and cashew nuts. Roast the nuts until slightly brown.
- Next, add the green chillies, curry leaves and onions. Saute until the onions are soft. If you are adding vegetables, add them now and allow them to steam cook with 1/4 cup of water.
- Now, you can add the rava and mix it along with the rest of the ingredients. Let the oil coat the rava well. If you feel like it, add in a little more oil.
- Once the rava is roasted, lower the flame to the lowest setting and pour in the hot water slowly while stirring the water and rava together. Make small swirls in the water, so that the rava gets mixed well. The ratio of 1 measure of rava : 3 measures of water works well. But if you feel that the rava has absorbed the water fast, you can add in more water.
- When you see the rava bubbling and it has mostly cooked, turn off the flame and close the kadai with a lid. This will help with steam cooking. Let it be for a minimum of five minutes.
- Lift the lid and make sure all the granules of rava are cooked. If not, add a little more water, switch on the flame to a low setting and allow it to cook for some more time.
- Garnish the Khara bath with coriander leaves and a generous drizzle of lemon juice. For added crunch, you can roast a few cashewnuts in some ghee on the side and pour them over the khara bath.
- Serve Khara Bath with a dollop of ghee on top with green coconut chutney and a hot filter coffee.