Khara Bath

Cooks in: 20 Minutes Serves: 3 People

Khara bath is a very popular breakfast dish of Karnataka. It is a slight variation of Upma with veggies and spice powder. Every tiffin centre across Karnataka has this item in their menu. Kesari and Khara Bath come as a combo dish. Using millet rava makes this dish more healthy and gluten free.

Ingredients:

• 1 Cup Barnyard Millet Rava
• 3 Cups Mixed Veggies (Cauliflower, Cabbage, Carrot, Beans, Peas)
• 1/4 Cup Grated Coconut
• 1.5 Cups Water
• 1.5 Tsp Salt
• 1.5 Tsp Vaangi Bath Masala
• 1 Chopped Tomato
• 2 Tbsp Lemon Juice
• 2 Tbsp Chopped Coriander Leaves

Ingredients for Seasoning

• 4 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tbsp Urad Dal
• 1 Tbsp Chana Dal
• 5 Slit Green Chillies
• 1 Tbsp Chopped Ginger
• 1/4 Tsp Asafoetida Powder
• 1/4 Tsp Turmeric Powder
• 10 - 20 Curry Leaves

Directions:

1. Heat a 3 Ltr Pressure Cooker and dry roast the millet for 2 minutes on medium heat. Transfer to a vessel and wash it under running water twice. Drain the water completely. Keep aside.
2. In the same cooker, add oil and do the seasoning one by one. Once done, add chopped tomatoes and sauté for a minute. Add veggies, salt and turmeric powder and sauté for 2 minutes.
3. Add water, vaangi bath masala and bring it to a boil. When the water starts rolling, simmer the stove and add the washed and drained rava. Give a good mix.
4. Close the cooker and cook for a whistle. Switch off. Let the pressure settle down. Open, add grated coconut, lemon juice and coriander leaves.
5. Serve the flavourful Khara bath with chutney/sambar.

Note:

• Other millet rava can also be used for this recipe.
• Veggies of your choice can be added.
• Can add more coconut.