Chow Chow Bath Recipe / How to make Chow Chow Bath, is a very famous breakfast and evening tiffin menu, all through Karnataka, especially in Bangalore. It contains an equal amount of Khara Bath, Kesar Bath and Bangalore Hotel Style Coconut Chutney (Green Chutney) served in a single plate. In some places, Khara Bath is replaced with Uppittu and Green Chutney with regular Coconut Chutney. The word Chow Chow Bath refers to ‘mixing it randomly’ or a ‘mushy combo’, but till today there is no specific meaning told by anyone. Though I have tested this combo in all the Udupi, Sagar and Brahmin’s Coffee food joints so many times, I have not tried it in my kitchen, thought that it would be a laborious process but believe me I cooked all the 3 items within 45 minutes side by side. I have shared the recipes for Khara Bath, Kesar Bath and Bangalore Hotel Chutney separately, with step by step pics including YouTube Video, already in my blog, so friends do click the link for more details.
Check my Chow Chow Bath recipes
Chow Chow Bath Recipe is a very famous breakfast and evening tiffin menu, all through Karnataka, especially in Bangalore. It contains an equal amount of Khara Bath, Kesar Bath and Bangalore Hotel Style Coconut Chutney (Green Chutney) served in a single plate.
- ½ Cup Rava / Sooji / Semolina
- 2½ Cups Water
- 1 Onion
- 1 Tomato
- 2 Green Chilli
- 1 Small Piece Ginger
- 2 tbsp Carrot
- 2 tbsp Beans
- 2 tbsp Capsicum
- 2 tbsp Peas
- ⅛ tsp Turmeric Powder
- 1 tsp Chilli Powder
- Salt As Required
- Coriander Leaves For Garnishing
- 2 tsp Grated Coconut
- 1 tsp Lemon Juice
- 2 tbsp Ghee Link for Homemade Ghee
- 1 tsp Mustard Seeds
- ½ tsp Urad Dal
- 1 tsp Channa Dal
- ¼ tsp Jeera
- 10 Cashews
- 1 Sprig Curry Leaves
- 1/2 Cup Sooji / Rava
- 2 Cups Water
- ¾ to 1 Cup Sugar
- ¼ Cup Ghee Link for Homemade Ghee
- 10 Cashew
- 10 Raisins
- 4 Pods Cardamom
- 4 Cloves
- 2 Pinch Food Colour
Tips for Khara Bhath Recipe
- I used fine / chiroti rava, you can use regular sooji too.
- Sooji can be dry roasted, but roasting in ghee adds an excellent aroma to this Masala Bhath Recipe.
- Also don’t burn the sooji while roasting, as it gives bitterness and change the whole taste.
- Don’t reduce the quantity of ghee as it lends nice aroma and softness to the Khara bath Recipe Hotel Style.
- Adjust green chilli and chilli powder as per spice level required.
- Always use the mentioned quantity of water, as the sooji absorbs the water very quickly. Also keep 1/2 cup of hot water by side, in case needed, you can add it.
- Ensure the water is roll boiling before adding sooji, else it doesn’t gets cooked.
- I used chilli powder only and it tastes good on its own. But it can be replaced with vangi bath powder, bisebele bath powder, rasam powder or even garam masala powder.
- Also, add the sooji very slowly and in a sprinkled way to avoid formation of lumps.
- Always cook in low flame to get the required soft texture. Also, cover and cook it as it will splutter too much.
- Don’t turn the veggies mushy, it should retain its crunchiness.
- Furthermore, addition of lemon juice is optional, but it adds more taste to the dish.
Tips for Kesari Bath Recipe
- In Karnataka, usually, Chirotti Rava / Fine Sooji is used for making this Kesari Bath Recipe. It gives silky, melt in mouth texture and gets cooked soon. But regular Sooji can also be used.
- Roasting sooji in ghee lends a wonderful flavour. It can be dry roasted also.
- Also roast the rava in low flame and don’t burn it, as the whole kesari taste bitter.
- The rava – water ratio used here is 1/2 : 2, It was perfect for me. You can increase water from 1/4 to 1/2 cup extra, for a dripping / goey, Kesari Bhath Recipe.
- Add the sooji to the water when it starts roll boiling only. Also add it very slowly and stir vigorously in the other hand to avoid lumps.
- The most important tip is sooji should be cooked very well before adding sugar. Cooking time of the sooji is usually 5 to 7 mins.
- If sugar is added to the uncooked sooji, then Kesari becomes hard and it will be tough to cook the sooji again.
- Also add sugar slowly and in a sprinkled way which helps to avoid lumps.
- Adjust sugar quantity as per preference for this sweet recipe.
- The whole quantity of ghee can be added at the time of roasting rava itself, which is a simple secret to avoid lumps.
- Use good quality ghee and use it generously for soft and glossy kesari Bath Recipe.
- If worried about calories, use ghee and vegetable oil in equal proportion. But there will be a difference in taste.
- The final consistency of the Kesari should be slightly pouring and non – sticky. Switch off once it starts to leave the sides of the pan. It thickens with time.
- Don’t overcook the Kesari and roll it into a ball, else it becomes chewy and hard.
- The speciality of this Karnataka style Kesari Bhath is addition of cloves, which makes it unique and lends a divine smell.
- If you want to avoid synthetic food colour, soak a few saffron strands in warm milk and then add it to the Kesari. Saffron also gives a nice aroma.
Method for Khara Bhath Recipe
1. Chop onion, tomato, all the veggies, ginger finely and slit the green chilli. Then, measure and keep all the ingredients ready.
2. In a pan, pour 1 tsp of ghee and add the sooji. Roast in medium flame, till nice aroma wafts and until golden colour. Ensure not to burn it, then keep aside. In the same pan, pour 2 tbsp of ghee, then add mustard seeds and once it splutters, add the urad dal, chana dal and fry till golden colour.
3. Add cumin seeds, cashew, curry leaves and give a quick stir. Then, add onion and saute till translucent.
4. Now, add green chilli, ginger, tomato and saute again. Then, add all the chopped veggies and saute till the raw smell leaves.
5. Pour the water, then add turmeric powder and chilli powder.
6. Add required salt and allow the water roll boil for 3 minutes, by the time the veggies also get cooked. Add sooji very slowly and in a sprinkled way to avoid the formation of lumps. Sooji starts to absorb the water very quickly.
Keep 1/2 cup of hot water by side (if the water is absorbed quickly, you can add a little more). Keep stirring, else lumps will be formed. After 2 minutes, Cover the pan with a lid, as the sooji splutters too much.
7. Cook in very low flame for 5 minutes until it turns soft and mushy (sooji only not the veggies). Then add coriander leaves and grated coconut. Finally, squeeze lemon juice and mix well.
Method for Kesari Bhath Recipe
1. First, measure and keep all the ingredients ready.
2. Heat 1 tbsp of ghee in a pan, and add the Rava / Sooji. Roast it for 4 to 5 minutes in low flame, until it changes in colour slightly and nice aroma wafts. Don’t burn it, else the whole Kesari tastes bitter. Keep the roasted sooji aside in a plate. In another pan, heat 2 tsp of ghee, add cashews, raisins, cardamom, cloves and fry till golden colour.
3. Roll boil 2 cups of water in a pan, simmer the flame add the rava little by little slowly and do continue to stir in the other hand vigorously, this step helps to avoid lumps.
4. Mix well till all the water is absorbed and cover it with a lid, as it splutters too much. Cook in low flame for about 3 to 4 minutes till the rava turns soft and ensure it is cooked. The mixture would have thickened now. Now add sugar in a sprinkled way, this step also avoids lump formation.
5. Sugar melts and the mixture starts to loosen. Keep mixing and once the mixture starts to thicken, add the remaining ghee. Then add the food colour.
6. Mix again, add the fried cashews, raisins, cardamom and cloves.
7. Once all the ghee is absorbed and the Kesari starts to leave the sides of the pan, switch off the flame immediately. The kesari should be in the pouring consistency only and non-sticky. It thickens with time automatically. If preferred add 2 to 3 drops of pineapple essence and mix again.