Karnataka uppittu (khara bath) — soft semolina upma with mustard, curry leaves, green chilli, peas, carrot and grated coconut, served as a mound on a banana leaf with a lemon wedge

Karnataka · Breakfast

Uppittu / Upma

ಉಪ್ಪಿಟ್ಟು · Khara Bath · Karnataka Rava Uppittu

Uppittu is a savoury semolina breakfast cooked with a mustard and lentil tempering, vegetables and hot water. This Karnataka khara bath version adds aromatic spice powder and grated coconut, giving it a different finish from plain vegetable upma. Roast the rava first, then simmer it until soft and spoonable.

Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Makes
4 bowls; approximately 1 kg cooked uppittu
  • vegetarian
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By Organic Mandya Kitchen ·

Uppittu is a familiar breakfast and tiffin dish across Karnataka, with each kitchen choosing its own vegetables, chillies and final spoonful of fat. Bengaluru khara bath takes the same rava base towards a softer, more spiced preparation, often with tomato, coconut and a little vangi bath powder. It may share a plate with kesari bath as chow chow bath, or arrive on its own beside coconut chutney. This home version uses a modest amount of spice powder so the tempering and roasted semolina remain easy to taste. Serve it directly from the pan, when the grains are moist and the cashews still have some crunch.

Ingredients

  • 200 g (approximately 1 cup)Rava / sooji Organic MandyaMedium semolina; dry weight.
  • 750 ml (3 cups)WaterFor cooking the rava and vegetables.
  • 15 ml (1 tbsp)Cold-pressed groundnut oil Organic MandyaFor the tempering; approximately 13.5 g.
  • 15 g (approximately 1 tbsp)A2 ghee Organic MandyaFor the finish.
  • 2 g (1/2 tsp)Black mustard seeds Organic MandyaFor tempering.
  • 8 g (2 tsp)Chana dal Organic MandyaFor tempering.
  • 4 g (1 tsp)Split urad dal Organic MandyaSkinless; for tempering.
  • 15 g (approximately 2 tbsp broken pieces)Cashews Organic MandyaFor tempering.
  • 1 g (approximately 8 leaves; 1 tbsp loosely packed)Curry leavesDry well before adding to hot oil.
  • 75 g (1/2 cup finely chopped)OnionFor the vegetable base.
  • 75 g (1/2 cup finely chopped)TomatoFor the vegetable base.
  • 50 g (approximately 1/3 cup small dice)CarrotCut into 5 mm pieces.
  • 40 g (approximately 1/3 cup finely chopped)French beansCut into 5 mm pieces.
  • 40 g (1/4 cup)Green peasFresh or frozen.
  • 4 g (1 small chilli; 1 tsp finely chopped)Green chilliAdjust to taste.
  • 5 g (1 tsp finely grated)Fresh gingerFor the vegetable base.
  • 0.5 g (1/8 tsp)Turmeric powderFor colour.
  • 6 g (approximately 2 tsp)Vangi bath powderAn unsalted, unsweetened blend of roasted coriander, lentils, chilli, cinnamon and cloves; check the packet ingredients.
  • 6 g (1 tsp)SaltFine salt; reduce if the spice powder contains salt.
  • 20 g (approximately 1/4 cup grated)Fresh coconutLoosely packed; for the finish.
  • 6 g (3 tbsp loosely packed)Fresh coriander leavesFinely chopped; for the finish.
  • 10 ml (2 tsp)Lemon juiceFor the finish.

Method

  1. Roast the rava

    Dry-roast the rava in a heavy kadai over medium-low heat for 5 minutes, stirring continuously until fragrant and free-flowing without browning.

    ⏱ 5 min

  2. Reserve the rava

    Transfer the roasted rava to a dry plate immediately, leaving the kadai empty for the tempering.

  3. Fry the tempering

    Fry the mustard seeds in the oil over medium heat until spluttering, then the chana dal, urad dal and cashews over medium-low heat until pale golden, about 3 minutes in total.

    ⏱ 3 min

  4. Soften the onion

    Sauté the onion, ginger, green chilli and curry leaves in the tempered oil over medium heat for 3 minutes, until the onion turns translucent.

    ⏱ 3 min

  5. Cook the vegetables

    Sauté the tomato, carrot, beans and peas over medium heat for 3 minutes, until the tomato softens.

    ⏱ 3 min

  6. Bloom the spice powder

    Stir the turmeric and vangi bath powder through the vegetables over low heat for 20 seconds, just until fragrant.

    ⏱ 20 sec

  7. Boil the cooking liquid

    Bring the measured water and salt to a rolling boil in the kadai over medium-high heat, about 4 minutes.

    ⏱ 4 min

  8. Incorporate the rava

    Whisk the roasted rava into the boiling liquid in a slow, steady stream over low heat for 1 minute, until no dry pockets remain.

    ⏱ 1 min

  9. Cook until soft

    Simmer the covered mixture over low heat for 5 minutes, until the rava is tender and the water is absorbed.

    ⏱ 5 min

  10. Finish the uppittu

    Fold the ghee, coconut, coriander and lemon juice through the cooked uppittu off the heat for 30 seconds.

    ⏱ 30 sec

  11. Rest before serving

    Rest the covered pan off the heat for 3 minutes, until the texture settles but remains soft and moist.

    ⏱ 3 min

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Tips

  • Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
  • Use medium rava; very fine chiroti rava makes a different, smoother texture.
  • The spice powder distinguishes this khara bath version from the simpler vegetable upma planned elsewhere in the series.
  • Keep stirring as the rava enters the water; pouring it in a heap encourages lumps.
  • If the rava is still firm, add 30 ml (2 tbsp) boiling water and cook covered for another 2 minutes.

Serving

Serve hot with coconut chutney. Pair a smaller portion with kesari bath for a chow chow bath plate.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 24 hours. Reheat with a splash of water until steaming hot throughout.

Variations

  • Vegan khara bath: replace the 15 g ghee with 15 ml (1 tbsp) cold-pressed groundnut oil.
  • Simpler uppittu: omit the vangi bath powder and turmeric, retaining the mustard, lentil and green chilli tempering.
  • Onion-free version: omit the onion and use 75 g (1/2 cup) additional finely chopped tomato.

Nutrition per serving

Energy331 kcal
Protein9.5 g
Carbohydrates47.5 g
Fat11.6 g
Fibre5.2 g

Approximate, calculated from raw ingredients and all measured oil and ghee, divided into four servings; uses a representative unsalted spice blend. Excludes accompaniments.

Questions people ask

How is Karnataka khara bath different from regular upma?

Both begin with roasted semolina and a tempering, but this khara bath version includes tomato, coconut and aromatic vangi bath powder. Its texture is also deliberately soft. Regular upma can be more simply seasoned, though household names and recipes overlap across regions.

Which rava should I use for uppittu?

Choose medium semolina sold as rava or sooji for this recipe. Roast it gently even if it appears dry, stopping before it colours. Very fine chiroti rava absorbs water differently and gives a smoother result, while coarse bansi rava needs longer cooking.

Why did my uppittu turn lumpy?

Lumps form when rava reaches the water faster than it can disperse. Keep the liquid boiling initially, lower the heat, and sprinkle the roasted rava in steadily while whisking. Break up any small clumps immediately, before the mixture thickens and becomes harder to stir.

Can I make khara bath without ready-made spice powder?

Yes. Dry-roast 3 g (1 1/2 tsp) coriander seeds, 2 g (1/2 tsp) chana dal, 1 g (1 small) dried chilli, 0.5 g (1/4 tsp broken) cinnamon and 0.2 g (1 clove) for 3 minutes. Cool, grind and use instead of the measured powder.

How do I soften refrigerated uppittu without making it watery?

Reheat one portion in a covered pan with 15–30 ml (1–2 tbsp) water over low heat. Stir once the uppittu loosens, then heat until steaming throughout. Add further water only a spoonful at a time, because the vegetables already contribute moisture.

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Photo: Organic Mandya · © Organic Mandya