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.
- 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
- 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
- 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.
- 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.
- 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.
- Close the cooker and cook for a whistle. Switch off. Let the pressure settle down. Open, add grated coconut, lemon juice and coriander leaves.
- Serve the flavourful Khara bath with chutney/sambar.
- Other millet rava can also be used for this recipe.
- Veggies of your choice can be added.
- Can add more coconut.
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