Step-by-step
1
firstly, dry roast ½ cup rava on low flame until it turns aromatic. keep aside.
2
in a large kadai heat 2 tbsp ghee and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 10 cashew and few curry leaves.
3
add ½ onion, 1 inch ginger, 1 chilli, slit and saute well.
4
now add 1 tomato and saute until tomatoes turn soft and mushy.
5
also add ¼ capsicum, 3 beans, ½ carrot, 2 tbsp peas and 1 tsp salt.
6
stir fry for 2 minutes or until veggies are cooked yet crunchy.
7
furthermore add ¼ tsp turmeric powder, 1 tsp vangi bath masala powder and saute until spices turn aromatic.
8
pour 1½ cup water and give a good stir.
9
bring to a rolling boil.
10
keeping the flame on low start adding roasted rava slowly, stirring continuously in another hand.
11
this helps to prevent any lumps formation.
12
now mix continuously till the rava absorbs water.
13
cover and simmer on low flame for 5 minutes or till upma are cooked well.
14
furthermore turn off the flame and add 2 tbsp coconut, 2 tbsp coriander, 1 tsp lemon juice. mix well.
15
finally, serve khara bath with coconut chutney,rava kesari or plain.
Video
Notes
- firstly, roasting rava gives fluffy and non-sticky upma.
- also, add vegetables of your choice to make it nutritious.
- additionally, if you do not have access to vangi bath masala powder then replace with rasam powder.
- finally, khara bath recipe tastes great when prepared with ghee.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/khara-bath-recipe-masala-bhath-recipe/