1. Firstly, dry roast ½ cup rava / sooji / semolina 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 finely chopped onion and saute until it shrinks slightly.
4. Further add 1 inch finely chopped ginger, 1 slit chilli and saute well.
5. Now add 1 chopped tomato and saute until tomatoes turn soft and mushy.
6. Also add ¼ chopped capsicum, 3 chopped beans, ½ chopped carrot, 2 tbsp peas and 1 tsp salt.
7. Stir fry for 2 minutes or until veggies are cooked yet crunchy.
8. Furthermore add ¼ tsp turmeric powder, 1 tsp vangi bath masala powder and saute until spices turn aromatic.
9. Pour 1½ cup water and give a good stir. bring to a rolling boil.
10. Keeping the flame on low start adding roasted rava slowly, stirring continuously in another hand. this helps to prevent any lumps formation.
11. Now mix continuously till the rava absorbs water.
12. Cover and simmer on low flame for 5 minutes or till upma are cooked well.
13. Furthermore turn off the flame and add 2 tbsp grated coconut, 2 tbsp finely chopped coriander leaves, 1 tsp lemon juice. mix well.
14. Finally, serve khara bath with coconut chutney, rava kesari or plain.
1. Firstly, roasting rava gives fluffy and non-sticky upma.
2. Also, add vegetables of your choice to make it nutritious.
3. Additionally, if you do not have access to vangi bath masala powder then replace with rasam powder.
4. Finally, khara bath recipe tastes great when prepared with ghee.