Khara baath/ Chow chow baath is a unique breakfast combo served in Karnataka , predominantly in all the veg restaurants and small popular eating joints. In North Karnataka also it is served popularly as uppitu with sheera and there seems to be little difference in both. While uppitu/ upma is less rich and heavy  and not much spicy , khara baath is prepared with a subtle blend of spices, vegetables , loads of ghee  and so it becomes very rich and heavy . Strangely it is paired with kesari/  as it is called in South or sweet baath which is almost like our sweet kesari   in Tamilnadu except for the addition of pineapple bits or banana chunks in the mixture.

Surprisingly the combination does work wonders to your appetite and leaves one completely satisfied for a filling breakfast.


1 cup Bansi rava /semolina/ sooji or any normal white rava you use for making upma
1-2 tbsp finely chopped green chillies 
1 -2 tsp grated ginger
1 tsp ghee to roast rava

To temper

1/2  tsp mustard seeds
1/2 tsp chana dal
1/2 tsp split udad dal
10 cashew nuts 
2-3 tbsp melted ghee
some curry leaves.

Other ingredients:

A pinch of red chilli powder
A pinch of turmeric powder
salt to taste
2-3 tbsp freshly grated coconut
1 tbsp chopped coriander leaves
1 tbsp lemon juice.

1 cup of mixed chopped vegetables like tomato, finely chopped onions, chopped carrots, some bell peppers, green peas., finely chopped cabbage.

Khaara baath is typically served with coconut chutney and melted ghee


Take a big kadai/pan, add the ghee, roast the rava till aromatic and golden ,  remove and keep aside to cool.

Next add some melted ghee, roast to a golden color some cashew nuts and keep aside.
Add remaining ghee, add the mustard seeds, split udad dal, chana dal and prepare the tempering, add the ginger, green chillies, curry leaves.
Add the chopped onions first, sautee well, then add remaining  vegetables, add some little water now to enable quick cooking of vegetables. Meanwhile add all other spices like red chili powder, turmeric powder, cashew nuts, ginger, and when the vegetables appear a little cooked, add more hot water around 4 cups . It is a good idea to have some extra hot water in a kettle to make adjustments later.
Add salt and let the mixture boil, then slowly add the roasted rava , keep stirring with a spatula to avoid lumps, keep flame on low, cover with lid and let the khara baath cook well till all water is completely absorbed. Open lid to check on the baath consistency.

Remove lid when the water is all absorbed, give a stir to the baath mixture, add lime juice, garnish with coriander leaves and grated coconut .
Serve hot with coconut chutney and a tsp of melted ghee on the hot khara baath.  

To prepare the sweet Kesari Baath  ( usually kesari baath is made using only semmolina , but I also added a bit of vermicelli to the rava. )


1 cup rava/ semolina
1/4 cup vermicelli ( optional )
1 cup sugar or 3/4 cup sugar
some cashew nuts
some raisins
some chunks of pine apple or banana
1/4 cup melted ghee
Pinch of cardamom powder
 A dash of orange /  kesari colour/ or use saffron strands

Method :

Take a pan, add some ghee roast the cashewnuts, add raisins to roast till plump, add rava and roast in the ghee till a fine aroma comes.Add the chopped pineapple pieces or banana bits. Meanwhile boil around  2 1/4 cups of water in another pan .
Add this boiling water to the roasted rava mixture, add sugar , pinch of cardamom powder. Add remaining ghee and cover pan with a lid, lower flame and let the rava mixture get cooked .
Check on the kesari baath by opening lid after 1 minute, after the water is completely absorbed and mixture thickened, stir well . 
Remove and serve with khaara baath .


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