Chow Chow Bath Recipe – Karnataka Uppittu, Kesari bath Recipe With Video

Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney.  Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffee is the most preferred breakfast for many in Bangalore, Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well. 

When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicy kharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath.

 In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal.  Today I have shared a version of chow chow bath with chiroti rava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.

Also check out the detailed video given below.

Chow chow bath recipe

Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

KESARI BATH RECIPE ( 1 cup = 250ml ) Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup Sugar – 1 cup Water – 2 cups (1:4 rava & water ratio) Cooking oil – 2 tbsp ( Use refined oil) Melted Ghee – 1/2 cup Cardamom powder or pineapple essence – 1/2 tsp Cloves – 2 nos Cashews and dry grapes - Few Yellow food color - A pinch Salt - A pinch Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional. UPPITTU / KHARABATH RECIPE (1 cup = 250ml) Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup Big onion - 1 no ( Finely chopped) Ripe tomato - 1 no ( small, finely chopped) Green chilli - 2 nos (Finely chopped, use 4 for spicy taste) Water - 4 cups Salt - as needed Coriander leaves - 2 tbsp Ghee – 1 to 2 tbsp To Temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cashew nuts - 5 nos OR roasted peanuts Curry leaves - Few Grated coconut - 2 tbsp (optional)

HOW TO MAKE KESARI BATH

1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
2. Add fine rava and roast for 5 minutes.
3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
4. Cover cook for 5 minutes. Add sugar and mix without lumps.
5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
6. Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. 

HOW TO MAKE UPPITTU

1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
2. Heat oil in kadai. Temper all the ingredients mentioned above.
3. Saute onion, green chilli and tomato. Add salt and water.
4. Add coriander leaves and roll boil for 2 minutes.
5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

Check out my

chiroti rava kesari bath

rava uppittu recipe for more details with step by step pictures.

You can also follow my Karnataka style kesari bath recipe and Khara bath recipe if you are using coarse rava /Bombay rava.

Note

For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio. Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy.  Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like.  Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best. If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari. For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method. Do not burn the rava while roasting it. Keep the flame medium and mix it constantly. For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely. Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture. Tastes the best when served hot or warm. But it stays soft even for hours together.  For variations, you can use Bansi rava (Yellow colored sooji). In some hotels, they add roasted peanuts instead of cashews.

 

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