Image Source: Hebbar's Kitchen
For those looking for a lively and fulfilling beginning to their day, Karnataka's popular Chow Chow Bath is a wonderful combination of sweet and savoury that makes it a favorite breakfast dish in the state. This traditional dish, commonly served in Bengaluru's busy tiffin houses and now more frequently cooked at home, is a marriage of two different yet complementary dishes: Khara Bath (spicy rava upma) and Kesari Bath (sweet semolina pudding), accompanied by a side of fresh coconut chutney for the perfect balanced meal.
What is Chow Chow Bath?
Chow Chow Bath is a special Karnataka-style breakfast platter that consists of equal proportions of Khara Bath and Kesari Bath, both of which are prepared with semolina (rava/sooji). Contrary to its name, this "bath" contains no rice. The appeal of the dish lies in the balanced contrast of flavours and textures-Khara Bath provides a hot, savoury kick with mixed vegetables and pungent spices, while Kesari Bath provides a rich, ghee-based sweetness, usually flavoured with cardamom and sometimes pineapple for a fruitiness. Adding coconut chutney, with its spicy and creamy undertones, brings it all together so that each bite is an assortment of flavors.
Why So Popular?
Popularity of Chow Chow Bath comes from the fact that it suits different tastes in one go. The combination of hot and sweet, soft and crunchy makes it a healthy, satisfying option for breakfast or brunch. Traditionally, the dish was a restaurant specialty, but its popularity has prompted so many to prepare it at home, particularly for weekend brunch or when entertaining guests. The aesthetic appeal of the dish-vibrant orange Kesari Bath juxtaposed with the earth tones of Khara Bath and the white coconut chutney-only serves to make it more desirable.
Making Chow Chow Bath at Home
Khara Bath (Spicy Rava Upma):
Begin by roasting coarse rava in ghee till fragrant.
In another pan, temper mustard seeds, urad dal, chana dal, and cashews in ghee.
Saute chopped onions, ginger, green chilli, tomatoes, capsicum, beans, carrots, and peas.
Season with salt, turmeric, vangi bath masala, and sauté until veggies become soft.
Add water, boil, and then add the roasted rava, stirring well to prevent lumps.
Finish with fresh coconut, coriander, and a splash of lemon juice for brightness.
Kesari Bath (Sweet Rava Pudding):
Roast rava in ghee with cashews and raisins.
Boil water with a few pinches of saffron or food colour for the characteristic colour.
Gradually add the roasted rava to the boiling water, stirring continuously.
Add sugar and additional ghee, cooking until it thickens and gets detached from the pan sides.
Season with cardamom powder and optionally pineapple pieces for a fruity flavor.
Coconut Chutney:
Mix grated fresh coconut with chana dal roasted, green chilli, and salt, adding water as required for a silky smooth consistency.
Tempering is omitted in some recipes, but you can add a tadka of mustard seeds and curry leaves for added flavour.
Serving Suggestions
Serve generous helpings of Khara Bath and Kesari Bath together on a plate, topped with a dollop of coconut chutney. To relish an authentic Karnataka experience, accompany your Chow Chow Bath with a cup of strong filter coffee. This dish is perfect for relaxed weekend breakfasts, festive gatherings, or whenever you want to indulge in a comforting, flavourful meal at home.
A Taste of Karnataka in Every Bite
Chow Chow Bath is more than just a meal-it’s a celebration of Karnataka’s culinary heritage, offering a perfect balance of sweet, savoury, and creamy elements. Whether enjoyed at a local eatery or in your own kitchen, this dish promises a breakfast that is as nourishing as it is memorable.
Source: Times Now News
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