Khara Bhath (Vegetable Rava Upma) Recipe

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Khara Bhath ... the savory semolina porridge is the staple breakfast and teatime delicacy of Karnataka also known as Rava Upma in other Southern regions. Semolina is roasted and cooked with colorful vegetables to get the thick flowing porridge, icing on the cake is conventional tempering of mustard seeds, curry leaves, bengal gram and urad dal in mound of ghee (clarified butter).

Prep time:
Cook time:
Servings: 4 bowl


Cost per serving $0.67 view details


  1. To prepare Khara Bhath first dry roast ingredients mentioned above under “to be ground into powder” in a pan over medium heat until aroma is released. Blend dry roasted in mixer to coarse powder. Set aside masala in a bowl until required.
  2. Dry roast semolina in a heavy bottomed pan over low to medium heat until light brown in color. Once semolina is roasted turn off the heat and transfer to a bowl.
  3. In a pan heat ghee over medium heat and roast cashew slivers until light golden in color. Transfer to a bowl and keep aside.
  4. In same pan add mustard seeds and let it crackle. Now add asafetida, cumin, gram dal and urad dal and fry until light brown.
  5. Add chopped green chillies, ginger garlic paste, curry leaves and fry for few seconds. Now add finely chopped onions and fry until they turn light brown in color.
  6. Now add finely chopped carrot, peas stir for few seconds. Cover the pan with a lid and cook for 2 minutes.
  7. Add turmeric, salt, powdered masala to the vegetables stir and cook for a minute.
  8. Meanwhile boil water in a large bowl in the ratio of (1C rawa:4C water) until it comes to roaring boil.
  9. Now slowly add boiling water to the vegetable masala, stir and cover it. Let it come to a boil once.
  10. When the water comes to boil add semolina in small portions to boiling water and continuously stir it to avoid lump formation. After all the semolina is added to water cover it and cook for 2-3 minutes on low flame until semolina is completely cooked.
  11. Turn off the heat add lemon juice to khara bhaath and mix well.
  12. Transfer to serving bowls garnish with chopped grated coconut and fried cashew nuts and serve. Add a dollop of ghee on top before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 352g
Recipe makes 4 servings
Calories 265  
Calories from Fat 91 34%
Total Fat 10.21g 13%
Saturated Fat 5.9g 24%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 23mg 1%
Potassium 244mg 7%
Total Carbs 37.67g 10%
Dietary Fiber 3.6g 12%
Sugars 2.67g 2%
Protein 6.47g 10%
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