Indulge in the delectable khara bath, commonly paired with pineapple kesari bath, known as chow chow bath—an iconic breakfast duo celebrated in numerous eateries in Bengaluru and now renowned worldwide. The unique harmony between the mildly spiced rava bath and the sweet, ghee-infused kesari bath is a delightful surprise. Here, I've shared the recipe for the flavorful khara bath.

The spice comes from vangi bath masala powder .

Ingredients

1 cup semolina

1 tbsop ghee to roast semolina

1/2 tsp mustard seeds

1/2 tsp splitudad dal;

some cashew nuts

curry leaves chopped

green chilies

pinch of turmeric powder

salt

4 tbsp grated fresh coconut

2-3 tbsp ghee for adding later

2 1/2 cups water

1/2 cup mixed vegetables like carrots, beans and green peas

1 small tomato chopped

1 onion chopped

1 tsp ginger

1 tbsp vangi bath masala powder or garam masala

Method

• Take a apan, add 1 tbsp ghee, ghee roast the semolina without changing colour till it becomes fragrant . remove and keep aside .

• now add 1 tbsp ghee, splutter mustardseeds, split udad dal, allow to sautee till golden , add some cashews , add chopped green chilies, ginger, curry leaves, sautee these.

• Add chopped onions, tomato and continue to sautee , next add remaining cooked vegetables like carrots, green peas, and beans , usually vegetables of your choice .

• sautee the mixture, and add water . add salt, and pinch of turmeric powder , allow the water to boil , add vangi bath masala powder .

• when the mixture boils well, reduce flame, and add the roasted semolina slowly while stirring the mixture so that the semolina doesnt settle at the bottom and become lumpy .

• after the rava has been added, cover and cook on low flame till all moisture has been absorbed by the semolina .

• open and stir contents gently, add ghee as preferred .

• add grated fresh coconut, mix well, and keep covered till serving . serve with coconut chutney .