Khara Bhath Recipe: A Delicious & Easy South Indian Breakfast
25 minutes
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About Khara Bhath Recipe: A Delicious & Easy South Indian Breakfast
Khara Bhath is a delightful South Indian breakfast dish known for its light and easily digestible texture, perfect for all ages. Made with simple, wholesome ingredients like semolina (suji), fragrant desi ghee, and a flavorful tempering, this recipe is a nutritious and satisfying way to start your day.This traditional recipe combines the best of taste and health. The aromatic spices and creamy semolina create a comforting and flavorful experience, while the light texture makes it gentle on the stomach. Learn how to make this beloved South Indian breakfast staple in your own kitchen!Beyond its deliciousness, Khara Bhath is incredibly versatile. Adjust spice levels to your preference and add your favorite vegetables for a customized, healthy meal. It's a perfect recipe to share with family and friends, introducing them to the wonderful tastes of South Indian cuisine.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Tempering
- 1 tbsp Clarified Butter ghee
- 1/2 tsp Mustard Seeds rai
- 1/4 tsp Asafoetida hing
- 1 tsp Chickpea split, split chickpeas
- 1 tsp Gram black, split, urad dal
- 1/2 tsp Cumin Seeds
- 1-2 Chili finely chopped, green
- 1 spring Curry Leaves
For the Khara Bhath
- 1 cup Semolina finely ground, suji
- 1 medium Onion finely chopped
- 1 tsp Vangibath Powder
- 1/2 tsp Turmeric Powder haldi
- 1 medium Tomato finely chopped
- 3 cup Water
- 1 tsp Salt or to taste
For Garnishing
- 1 tbsp Coconut grated
- 1 tbsp Lemon Juice
- 1/4 cup Coriander chopped, dhania
Instructions
Dry Roasting the Semolina
- Dry roast the semolina in a pan over medium-low heat until fragrant. Set aside.
Preparing the Tempering
- Heat the desi ghee in a separate pan. Add mustard seeds and allow them to splutter. Add the asafoetida, chana dal, urad dal, and cumin seeds. Fry until the lentils turn light golden brown.
Sautéing Aromatics
- Add the chopped green chilies and curry leaves to the tempering. Stir well.
Cooking the Vegetables
- Add the chopped onions and sauté until softened. Stir in the turmeric powder and vangibath powder. Mix well.
Adding Tomatoes
- Add the chopped tomatoes and cook until the skins begin to wilt.
Combining Ingredients
- Pour in the hot water and salt. Bring the mixture to a rolling boil over high heat.
Adding the Semolina
- Slowly add the roasted semolina to the boiling mixture, stirring in a circular motion to prevent lumps.
Simmering the Khara Bhath
- Reduce heat to low, cover, and simmer for 3-4 minutes, or until the semolina has absorbed all the liquid.
Final Touches
- Stir in the ghee, lemon juice, grated coconut, and chopped coriander leaves.
Resting and Serving
- Cover and let the Khara Bhath rest for 4-5 minutes before serving.
Recipe Notes
Expert Tips for the Perfect Khara Bhath
- For a smoother texture, grind the semolina to a finer consistency before dry roasting.
- Adjust the amount of green chilies to control the spice level according to your preference.
- If the Khara Bhath becomes too thick, add a little more water while simmering.
- For an extra touch of flavor, add a pinch of sugar along with the salt.
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Recipe Nutrition
Calories: 259kcalCarbohydrates: 44gProtein: 8gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 760mgFiber: 3gSugar: 1g
Neeru Gupta
Articles: 53
4 Comments
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I’m eager to make this recipe!
Absolutely mouthwatering! Thanks for sharing.
I’m loving this recipe already!
Looks so appetizing! Thank you for posting.