It’s Thursday…A last post prior to weekend which probably should have been posted late evening today is almost delayed by five long hours. My blog post timing usually falls late afternoon when I get rid of all house hold chores, kids feeding and blog cooking. I would get four to five afternoon hours for self during which you would find me facing computer with my so called beautiful space udupi-recipes. Today I couldn’t resist myself taking a baby nap in the middle which dragged my blog post till late night.
Khara bath – you can call it as a staple food, a quick feed for a real hungry person or anytime ready to go food. It’s loaded with lots of vegetables and full of vangi bath flavors. I know there are many who hate this seasoned rava cooked with or without vegetables. Khara bath or upma haters are all around. But in my world, this can happen at any day of week or at any time of the day.
We are truly upma lovers here, whenever I run out of dosa, idli batter, or find shortage of rice for dinner my quick fix would be this awesome khara bath. No one in my family has ever raised any issues against this quick fix.
Khara bath is a simple seasoned sooji/rava cooked with lots of oil and lots of vegetables. Did I mention lots of OIL?? Hm…It’s bit healthy and bit unhealthy too. Unless you use enough oil while cooking this upma you will end up sticky and gooey khara bath. The texture and the fluffiness depends heavily on how much oil you use and how perfectly you roast the sooji. Lets head ourselves towards the recipe: