Khara Bath | Karnataka Style Uppittu | Rava Upma

Tuesday, September 22, 2020

Though a lot of us despise homemade Uppittu, Kharabath at Bengaluru Darshinis are Magical. It literally has a melt in mouth texture, all thanks to the liberal use of ghee.

There are many versions of Kharabath. One of the most common versions is using Vangi Bath Pudi.

Bengaluru Darshini style Kharabath is slightly runny in consistency & is usually served along with coconut chutney. The vegetables are very very finely chopped here & it is not overloaded with vegetables like the homestyle Uppittu.

This version of Kharabath using Vangi Bath Powder is also a common breakfast at weddings & other functions sans the Onions of course

Serves 4

You Will Need:

1 cup Medium Rava/Bombay Rava - 230 grams
3 cups Hot Water
1.5 teaspoon Vangi Bath Powder
3-4 Green Chilies - finely chopped
1/4 teaspoon Turmeric Powder
1 teaspoon grated Ginger
Salt as per taste
3 tablespoon Ghee
1 tablespoon Oil

Vegetables Needed

1 Onion - Very finely Chopped
1 Tomato - Very Finely Chopped
1 small Carrot - Grated
A handful of Green Beans - Very finely chopped
1/2 of a Green Capsicum - Very Finely chopped
A Handful of Green Peas - Optional

To Temper

1/2 teaspoon Mustard Seeds
1/2 teaspoon Urad Dal
1/2 teaspoon Chana Dal
2 teaspoon Oil

Method:

In a Heavy Bottomed Kadhai, Dry Roast Rava on low flame until aromatic. Set it aside in a bowl

In the Same Kadhai, Add Ghee & Oil. Splutter Mustard Seeds, Add Green Chilies, Grated Ginger & curry leaves

Add All the vegetables One by one & sauté with a sprinkle of salt & sauté for a minute. Add Vangi Bath Powder & sauté for 3-4 minutes until the vegetables are soft.

Meanwhile, Heat 3 cups of water in another pan

Now, slowly add the roasted rava into the kadhai while continuously whisking the entire mixture with the other hand to avoid lumps

Cover & let it cook on low flame for a minute

Turn off the heat & Add lime juice

Meanwhile, Heat a tablespoon of oil & roast Urad & chana Dal until golden brown & add it to the upma. Mix well. Garnish with chopped coriander if using & serve with Coconut Chutney

NOTE:

I like to add the tempering of Urad & Chana Dal towards the end because they stay crisp