Name: Khara Bath Recipe Hotel Style | Masala Bhath Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 People
Ingredients: 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

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Khara Bath Recipe Hotel Style / Masala Bhath Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This MTR style Khara bath with Bangalore Style Hotel Chutney is an evergreen breakfast menu in all the restaurants and hotels, all over Karnataka. It is more or less similar to the Sooji / Rava Khichdi, but the addition of spice powder and lemon juice marks a great difference in taste. Usually, vangi bath powder is added, but it can be replaced with Bisibele Bath powder or Garam Masala Powder or Rasam Powder or Sambar Powder too. If you don’t have any of these powder in hand, just go ahead with a dash of chilli powder, it tastes good on its own. As it is loaded with veggies and ghee, it keeps your tummy full until noon, so friends do try this recipe and let me know your feedback.

Check my other Karnataka Style Recipes like

Karnataka Special Khara Bhath

Khara Bath Recipe Hotel Style | Masala Bhath Recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

This MTR style Khara bath / Masala Bhath recipe with Bangalore Style Hotel Chutney is an evergreen breakfast menu in all the restaurants and hotels, all over Karnataka.

Course: Breakfast

Cuisine: South Indian

Keyword: Khara bath, Masala Bhath

Servings: 3 People

Author: Priya Santhamohan

Ingredients

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

To Temper

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

Instructions

Chop onion, tomato, all the veggies, ginger finely and slit the green chilli. Then, measure and keep all the ingredients ready.
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.
Add cumin seeds, cashew, curry leaves and give a quick stir. Then, add onion and saute till translucent.
Now, add green chilli, ginger, tomato and saute again. Then, add all the chopped veggies and saute till the raw smell leaves.
Pour the water, then add turmeric powder and chilli powder.
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.
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.
Serve this Masala Bhath Recipe with Coconut Chutney.

Recipe Video

Recipe Notes

Tips for Masala 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.

Masala Bhath Recipe

Method for Khara Bath 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.

Serve this Masala Bhath Recipe with Coconut Chutney.