Friday, January 6, 2017

Khara bhat or Rava bhat

Let me start this post by wishing all my friends and Readers a very Happy New year!!! I hope you all had a fun filled holiday season!!

Allow me to begin 2017 with a light, comforting and hearty breakfast recipe. I have to confess that we over indulged on food during the last few weeks. Right now, I am not just left with extra pounds but also a bad throat. So a light meal is exactly what I need right now.

As far as my holidays are concerned, I spent them well with my little family. S, Purvi and I spent a lot of time shopping, and doing those short touristy things. We did eat out a lot. So I took a break from cooking. We spent a quite New Years Eve at home watching movies. And before I knew it 2016 was behind us.

Coming to the recipe, for those of you who are wondering what Khara bhat is. It is nothing but Umma which is loaded with vegetables and spices. Like upma, Khara bhat is light, moist and is studded with crunchy bites of nuts and lentils. 

The char bhat is a healthy whole grain dish with porridge like consistency with flavorings of Vangi that or bhat of visible bhat. In short, the Khara that or the Rava bhat is wholesome dish that can be had for breakfast or as light meal on a hot sommer's day!!

Khara bhat recipe:
Preparation time: 15min
Cooking time: 10mins
Serves- 4

Thick Semolina or upma rawa- 1cup or 150gms
Tamarind- a small lime sized, Soaked in 2tbsps of water
Oil or ghee- 3tbsps
Mustard seeds- 1tsp
Channa dal- 1/2 tsp
Urad dal- 1/2tspn
Curry leaves- 2 sprigs
Asafetida- a large pinch
Diced Vegetables- 1 cup (I used 1small carrot, 3-4 french beans, 2tbspns of peas and a tbsp of chopped green bell pepper)
Tomato- 1small, finely chopped (optional)
Turmeric- 1/4tspn
Salt- to taste
Jaggery- 1tspn
Freshly grated coconut- 2tbspn
Vangi that powder or visible that powder- 1-1/2 tbsp
Coriander leaves to garnish
Lemon wedges to serve

  • Dry roast the semolina in a thick bottomed pan till brown and fragrant and set aside.
  • Extract the juice from the soaked tamarind and set aside.
  • Heat oil in a thick bottomed pan and add the mustard seeds. Once they sputter, add the channa dal and Urad dal and fry till they turn brown.
  • Stir in the Curry leaves and fry for a few seconds. Add the asafetida and the diced vegetables and fry for a minute.
  • Add the chopped tomato, turmeric, salt and jaggery and continue frying for a two minutes.
  • Add the tamarind pulp and quarter cup of water and cook covered for 4-5minutes or till the vegetables soften.
  • Add two and a half cups of water to the vegetable mixture and allow the mixture to boil. Reduce the heat and add the roasted semolina while stirring continuously.
  • Add the coconut and the Bisibele bhat/ Vangi bhat powder and cook covered on low heat till the water is absorbed completely and the semolina is completely cooked.
  • Take off the heat, Garnish with coriander leaves and serve immediately with lemon wedges on the side.


  1. I like almost all your recipes. I never knew that making this is so easy.. It was amazing ..thank you so much for sharing this wonderfull recipe :)

  2. Wow, it should be really tasty. I like this dish and I am cooking it all the time. But you have a little bit different recipe so I will cook it text time with the writers from HandmadeWritings.
    Thank you!

  3. Thanks for the recipe! There is another name of this dish: it`s pilaf, isn`t it? I`ve found a lot of different information about this dish because I`m writing an essay on custom essay writing service, and the topic is the dishes from different countries. It`s interesting to get acquainted with the cultural traditions of different countries. I love yours.

  4. looks very tasty. I would like to try this

  5. I really liked this idea. have done so at home. family is happy. Thank you

  6. It looks appetizing. If I did not have a thesis assignment right now I would definitely go to the kitchen to cook it


Related Posts Plugin for WordPress, Blogger...