Khara Bhath - MTR style flavourful and spicy rava upma
Khara Bhath is a specialty from Karnataka. It is a very popular tiffin/ breakfast item in most restaurants in Bangalore and Mysore. It is made with sooji (semolina) and vegetables, and is a very filling and healthy tiffin option. The famous MTR restaurant from Bangalore sets the gold standard for Khara Bhath.
Khara Bhath goes by many different names such as - masala bhath, rava bhath, sooji bhath, masala vegetable upma. This Khara Bhath is a flavourful and spicier version of regular upma with lots of vegetables added. For making this khara bhath try to use thicker variety of rava or bansi rava as it gives a nice texture to the khara bhath.
I used to make the regular upma for breakast until I found this recipe. But now it is a regular breakfast item at my place, every body just loves it. Khara bhath is usually served with thin coconut chutney and a cup of hot filter coffee. In southern Indian restaurants they serve as khara bhath and kesari bhath together as a combo-named as chow chow bhath.
What is the secret spice for recipe the for making great Khara Bhath?
Though the process of making masala bhath is quite similar to the regular rave upma - but the addition of vegetables and few extra tsps of ghee and spices makes it different from regular upma. But the main ingredient which makes it very flavorful and gives a nice taste is the aromatic VANGI BHATH masala. You can make your own vangi bhath masala or use a good brand of readymade masala. I prefer using MTR brand vangi bahath masala powder, as I feel it replicates their restaurant taste very well - but you can go ahead and experiment with other brands to decide what works best for you. x
