Masala Khara Bath Recipe

Masala Khara Bath is a wholesome, vegetarian breakfast dish widely popular across Karnataka.

Estimated reading time: 5 minutes

• Ingredients You’ll Need
• How To Make Khara Bhath
• Serving Suggestion
• Masala Khara Bath Recipe

For those unfamiliar, Khara Bath is the close cousin of rava upma .

In Karnataka, rava upma is made with bansi rava (coarse semolina), spices, tomatoes, and vegetables. It is a popular dish on the menu of local tiffin centres, tea shops, and breakfast joints.

You will be surprised to know that the taste of each rava bath is unique, depending upon the dried masala powder used to flavour it. Some have the earthiness or warmth of whole spices, whereas others have the spicy taste of chillies and the sweetness of coconut.

Ingredients You’ll Need

• Khara Bath Masala: For this masala powder, you need coriander seeds, dried red chilli, cloves, cinnamon, urad, and chana (Bengal gram) . You can substitute the masala bath powder with Vaangi Bath masala or Bisi Bele Bath masala powder.
• Semolina (Suji/Rava) is the key ingredient in this masala upma. Use Bansi Rava/Bombay Rava or any other type of coarse rava. Do not use barik or fine semolina.
• Peanut and Cashews for the crunchiness.
• Vegetables : Onion, Tomato, Carrot, Green Peas. You can also add green beans, cauliflower, or potato.
• Tadka (Tempering): Black Mustard Seeds, Grated Ginger, White Urad, Curry Leaves, Asafoetida (hing)
• Oil : I prefer cooking khara bath in ghee only for the taste and aroma. You can cook it with coconut, sesame or any other vegetable oil.
• Seasoning: Salt, Chilli Powder, Turmeric, Lemon Juice
• Other Ingredients: Water, Grated Coconut

How To Make Khara Bhath

Step 1: Start with making the Khara Bath masala powder. Dry roast the whole spices in a pan for 3 – 4 minutes or until their aroma is released. Transfer them to a grinder. Blend to a powder. Keep it aside.

Step 2: In the same pan, dry roast the rava over low heat until it becomes light brown and a subtle roasted aroma is released. Transfer it to a bowl.

Step 3: To make Khara Bath, heat ghee in a kadhai. Once the ghee is hot, add mustard seeds, white urad, ginger, asafoetida (hing), and curry leaves. Fry for 1 minute or till seeds start spluttering.

Step 4: Add peanuts, cashews, and onion. Fry for 2 – 3 minutes.

Step 5: Now, add vegetables, salt, and roasted rava. Fry again for 1 minute.

Step 6: Add water and homemade khara bath masala powder, and continuously stir the upma to avoid lump formation.

Step 7: Once the rava upma starts bubbling, reduce the heat to the lowest setting, cover it with a tight lid, and cook for 10 minutes or until the semolina absorbs all the water.

Step 8: Once semolina is cooked, add ghee, grated coconut, lemon juice, and chopped coriander leaves. Mix nicely. Cover the upma with a lid and let it sit for 5 minutes. It is ready to serve!

Serving Suggestion

Khara Bath does not require many side dishes. However, you can serve it with my coconut coriander chutney .

Khara Bath is more of a lazy Sunday breakfast dish in my house. The morning is spent around the table with our spoons grabbing for the second and third helpings of Khara Bhath along with a cup of filter coffee.

You can also serve masala rava upma for an evening snack or at dinnertime.

More South Indian Breakfast Recipes

• Medu Vada
• Millet Pongal
• Maddur Vada
• Rava Uttapam
• Vermicelli Upma
• Instant Paniyaram
• Vegetable Rava Idli
• Schezwan Egg Dosa

Ingredients

• ▢ ⅓ Cup semolina (suji/Bansi Rava)
• ▢ 4 tablespoon ghee
• ▢ 1 teaspoon black mustard seeds (rai)
• ▢ 1 teaspoon split urad dal
• ▢ ½ teaspoon cumin seeds (jeera) optional
• ▢ ¼ teaspoon hing (asafoetida)
• ▢ 1 teaspoon grated ginger optional
• ▢ 2 tablespoon curry leaves
• ▢ 1 ½ tablespoon peanuts
• ▢ 1 tablespoon chopped cashews
• ▢ ¼ Cup chopped onion
• ▢ ½ Cup chopped mixed vegetables (carrot, peas, tomato)
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ ½ teaspoon turmeric powder
• ▢ 2 Cup water
• ▢ 2 tablespoon grated coconut
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon chopped coriander

Ingredients For Khara Bath Masala Powder

• ▢ 1 tablespoon coriander seeds (sabut dhaniya)
• ▢ 1 teaspoon chana dal (Bengal Gram)
• ▢ 1 teaspoon white urad dal
• ▢ 2 dried red chilli
• ▢ ½ inch piece of cinnamon
• ▢ 2 cloves (laung)

Instructions

• Start with making the Khara Bath masala powder. Dry roast the coriander seeds, urad, chana dal, dried red chillies, cloves, and cinnamon in a pan for 3 – 4 minutes or until their aroma is released. Transfer them to a grinder. Blend to a powder. Keep it aside.
• In the same pan, dry roast the rava over low heat until it becomes light brown and a subtle roasted aroma is released. Transfer it to a bowl.
• To make Khara Bath, heat ghee in a kadhai. Once the ghee is hot, add mustard seeds, white urad, ginger, asafoetida (hing), and curry leaves. Fry for 1 minute or till seeds start spluttering.
• Add peanuts, cashew, and onion. Fry for 2 – 3 minutes. No need to brown the onion. They should become translucent.
• Now, add vegetables, salt, turmeric, and roasted rava. Fry again for 1 minute.
• Add water, homemade khara bath masala powder, and continuously stir the upma in circular motion to avoid lump formation.
• Once the rava upma starts bubbling, reduce the heat to lowest setting, cover it with a tight lid, and cook for 10 minutes or until all the water is aborbed by the semolina.
• Once semolina is cooked, add ghee, grated coconut, lemon juice, and chopped coriander leaves. Mix nicely. Turn off the heat. Cover the upma with a lid and let it sit for 5 minutes.
• Serve Khara Bath warm with coconut coriander chutney .

Recipe Notes:

• Use Bansi Rava/Bombay Rava or any other type of coarse rava. Do not use barik or fine semolina.
• Do not roast semolina for too long. Only 3 – 5 minutes is enough to make it light brown and nutty is good enough.
• You can add ingredients like cumin, ginger, green chilli, potatoes to your upma depending upon personal choice.

Nutrition

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Masala Khara Bath Recipe

Equipment

• Heavy Bottom Kadhai
• Frying Pan

Ingredients

• ⅓ Cup semolina (suji/Bansi Rava)
• 4 tablespoon ghee
• 1 teaspoon black mustard seeds (rai)
• 1 teaspoon split urad dal
• ½ teaspoon cumin seeds (jeera) optional
• ¼ teaspoon hing (asafoetida)
• 1 teaspoon grated ginger optional
• 2 tablespoon curry leaves
• 1 ½ tablespoon peanuts
• 1 tablespoon chopped cashews
• ¼ Cup chopped onion
• ½ Cup chopped mixed vegetables (carrot, peas, tomato)
• 1 ¼ teaspoon salt or to taste
• ½ teaspoon turmeric powder
• 2 Cup water
• 2 tablespoon grated coconut
• 1 tablespoon lemon juice
• 1 tablespoon chopped coriander

Ingredients For Khara Bath Masala Powder

• 1 tablespoon coriander seeds (sabut dhaniya)
• 1 teaspoon chana dal (Bengal Gram)
• 1 teaspoon white urad dal
• 2 dried red chilli
• ½ inch piece of cinnamon
• 2 cloves (laung)

Instructions

• Start with making the Khara Bath masala powder. Dry roast the coriander seeds, urad, chana dal, dried red chillies, cloves, and cinnamon in a pan for 3 – 4 minutes or until their aroma is released. Transfer them to a grinder. Blend to a powder. Keep it aside.
• In the same pan, dry roast the rava over low heat until it becomes light brown and a subtle roasted aroma is released. Transfer it to a bowl.
• To make Khara Bath, heat ghee in a kadhai. Once the ghee is hot, add mustard seeds, white urad, ginger, asafoetida (hing), and curry leaves. Fry for 1 minute or till seeds start spluttering.
• Add peanuts, cashew, and onion. Fry for 2 – 3 minutes. No need to brown the onion. They should become translucent.
• Now, add vegetables, salt, turmeric, and roasted rava. Fry again for 1 minute.
• Add water, homemade khara bath masala powder, and continuously stir the upma in circular motion to avoid lump formation.
• Once the rava upma starts bubbling, reduce the heat to lowest setting, cover it with a tight lid, and cook for 10 minutes or until all the water is aborbed by the semolina.
• Once semolina is cooked, add ghee, grated coconut, lemon juice, and chopped coriander leaves. Mix nicely. Turn off the heat. Cover the upma with a lid and let it sit for 5 minutes.
• Serve Khara Bath warm with coconut coriander chutney .

Notes

• Use Bansi Rava/Bombay Rava or any other type of coarse rava. Do not use barik or fine semolina.
• Do not roast semolina for too long. Only 3 - 5 minutes is enough to make it light brown and nutty is good enough.
• You can add ingredients like cumin, ginger, green chilli, potatoes to your upma depending upon personal choice.

Nutrition

This is an Indian bakery-style eggless tutti frutti cake recipe. It is a moist, spongy vanilla-flavoured cake with colourful candied fruit perfect for teatime or Christmas.

Estimated reading time: 5 minutes

• Ingredients You’ll Need
• How To Bake
• Serving Suggestion
• My Tried and True Tips
• Eggless Tutti Frutti Cake Recipe

Simple and clean flavour, no frills, and a guaranteed delicious taste are the few lovable highlights of this eggless tutti frutti cake.

Tutti Frutti is a tiny gem-like colourful candied fruit. Sweet in taste with a soft jelly-like texture, they are perfect for baking or adding to desserts. Their subtle fruitiness compliments the vanilla flavour of the cake. Common flavours of tutti frutti are cherries, watermelon, raisins, and pineapple.

Ingredients You’ll Need

• All-purpose flour. You can bake this cake with whole wheat flour , also.
• Butter gives a delicious taste to the cake and gives it a light texture. Add a pinch of salt to the cake batter if using unsalted butter.
• Caster Sugar or fine-quality granulated white sugar. Smaller sugar crystals of the caster sugar dissolve better when combined with butter.
• Yoghurt or thick, non-watery curd at room temperature.
• Milk gives a delicious golden crumb to the cake.
• Other Ingredients: Baking Powder, Baking Soda, Vanilla Essence, Cashews, Tutti Frutti

How To Bake

Step 1: Preheat oven to 170 degrees Celcius for 10 minutes. Grease a 9-inch loaf pan with butter and line it with parchment paper.

Step 2 : Whisk butter and sugar using a hand blender at medium speed till it becomes light, fluffy, and creamy. This takes 5 to 6 minutes.

Step 3: Add curd, vanilla, and hot milk to the batter. Whisk for 1 minute at medium speed.

Step 4: Sift flour, baking powder, and baking soda into the cake batter. Gently cut and fold to combine using a spatula.

Step 5: Add tutti frutti and cashews to the cake batter. Gently fold them into the batter.

Step 6: Pour the cake into the greased tin. You can bake this cake in a round, rectangular tin or a bundt pan.

Step 7: Bake in the middle rack at 170 degrees Celcius for 45 – 50 minutes.

Once baked, allow the cake to cool down in the tin for 5 minutes before transferring it to a wire rack.

Cut into slices and serve.

Serving Suggestion

I love to relish tutti frutti cake with a cup of coffee for teatime. Somehow, the flavours of vanilla and coffee complement each other perfectly.

You can serve tutti frutti cake with vanilla ice cream or whipped cream.

Store the leftover cake in an air-tight container in the refrigerator. Reheat in a microwave for 30 seconds before serving. It makes the cake soft and moist.

My Tried and True Tips

• Use a hand or stand mixer to whisk the cake batter. It gives a nice structure to the cake. But never whisk cake batter at a very high speed. You will end up incorporating excess air into the batter, and later while baking, it will deflate drastically.
• Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter.
• Ensure all the ingredients are at room temperature and correctly measured before preparing the tutti frutti cake batter.
• Whisking butter and sugar to the creamy and light consistency gives the cake a light, airy texture and a moist crumb.
• Toothpick Test: After completing baking, insert a toothpick into the cake and pull it out. The cake is perfectly baked if it comes out with no/negligible crumbs. If the cake batter sticks to the toothpick, the cake needs more baking time.

More Baking Recipes

• Eggless Rava Cake
• Eggless Peach Cake
• Eggless Orange Cake
• Eggless Vanilla Sponge
• Eggless Chocolate Cake
• No Bake Strawberry Cheesecake

Ingredients

• ▢ 1 ½ Cup (195 gram) all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon vanilla essence
• ▢ ½ Cup (100 gram) castor or granulated white sugar
• ▢ ½ Cup (113 gram) softened butter
• ▢ ¾ Cup (180 gram) curd or yogurt
• ▢ ¼ Cup (60 ml) milk, hot
• ▢ ½ Cup (120 gram) mixed candied tutti frutti
• ▢ ¼ Cup chopped cashews

Instructions

• Preheat oven to 170 degrees Celcius for 10 minutes. Grease a 9-inch loaf pan with butter and line it with parchment paper.
• Ensure all the ingredients are at room temperatute before making the cake batter.
• Start whisking butter and sugar using a hand blender or stand mixer with a whisk attachment at medium speed till it becomes light, fluffy, and creamy. This takes 5 to 6 minutes. Do not rush this process.
• Add curd, vanilla, and hot milk to the batter. Whisk for 1 minute at medium speed. Do not whisk for too long.
• Sift flour, baking powder, and baking soda into the cake batter. Gently cut and fold to combine using a spatula. Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter.
• Add tutti frutti and cashews to the cake batter. Gently fold them into the batter.
• Pour the cake batter into the greased loaf pan. Bake in the middle rack of the oven at 170 degree celcius for 45 to 50 minutes.
• Once baked, allow the cake to cool down in the tin for 5 minutes before transferring it to a wire rack.
• Eggless Tutti Frutti Cake is ready to serve.

Recipe Notes:

• In my 60-litre capacity OTG, this cake takes 50 minutes. I recommend you keep an eye on it after 45 minutes.
• Do not add too much tutti frutti or nuts otherwise, after baking the cake will not hold its shape.

Nutrition

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