Chow Chow Bath Recipe: A Flavorful South Indian Delight - Indian Healthy Recipes | Non-vegetarian recipes

Chow Chow Bath Recipe: Chow Chow Bath is a popular breakfast dish found in eateries and tiffin houses across Bangalore, now Bengaluru. It’s a combination of three distinct dishes: Khara Bath (savory), Rava Kesari (sweet), and coconut chutney. Follow this guide to recreate this dish at home.

Introduction: Chow Chow Bath Recipe

Chow Chow Bath is a hearty and filling meal suitable for breakfast or weekend brunches. It consists of savory and sweet components along with coconut chutney, making it a well-balanced and flavorful dish. While it may take some time to prepare due to its multiple components, the end result is worth the effort.

Chow Chow Bath Recipe Ingredients

For Roasting Rava:

1 cup fine rava or 160 grams fine rava (semolina or cream of wheat)
For Frying Cashews:
1 tablespoon oil or ghee
20 to 22 cashews

For Preparing Rava Bath:

½ teaspoon mustard seeds
½ tbsp chana dal (split husked Bengal gram)
½ teaspoon urad dal (split husked black gram)
3 tablespoons finely chopped onions
3 tablespoons finely chopped capsicum (bell pepper)
3 tablespoons finely chopped carrot
3 tablespoons finely chopped tomatoes
2 to 3 tablespoons frozen green peas
7 to 8 curry leaves
½ teaspoon sugar, or as required
Salt, as required
1 teaspoon vangi bhaat masala
¼ to ½ teaspoon red chili powder (optional, for spiciness)
1.5 cups water
2 tablespoons ghee (to be added later)
2 to 3 tablespoons chopped coriander leaves
Few wedges of lime or lemon for serving

For Preparing Rava Kesari Bath:

1.5 cups water
½ tablespoon raisins
⅓ cup sugar or 60 grams sugar (or ½ cup for a sweeter version)
¼ teaspoon cardamom powder
A pinch of saffron strands
1 to 2 drops of natural orange food color extract or a pinch of turmeric powder
2 to 3 tablespoons ghee (to be added later)

For Coconut Chutney:

⅓ cup tightly packed grated fresh coconut
2 tablespoons roasted chana dal (roasted Bengal gram)
1 green chili, chopped
3 to 4 tbsp water for grinding chutney
Salt, as required

How to Prepare Chow Chow Bath Recipe

A) Roasting Rava:

Heat a pan or kadai first. Add 1 cup of fine variety rava or cream of wheat.
Begin roasting the rava, stirring often. The rava grains should become fragrant and start to look dry, separate, and crisp. Be careful not to brown the rava.
Roasting takes about 5 to 6 minutes on low heat. Once the rava becomes fragrant and starts to look dry and crisp, switch off the heat. Transfer the roasted rava to a plate and set aside
Take ½ cup of the roasted rava and keep it aside. Half of the rava will be added to the savory khara bhath, and the other half to the sweet kesari bhath.

B) Frying Cashews:

In the same pan, heat 1 tablespoon of ghee or oil.
Add 20 to 22 cashews to the hot ghee or oil.
Stir the cashews often on low to medium heat until they turn golden brown. Then, remove them from the pan and keep aside.

C) Preparing Rava Bath

Reduce the heat and in the same pan, add ½ teaspoon mustard seeds, ½ teaspoon chana dal, and ½ teaspoon urad dal.
On low heat, sauté the lentils and mustard seeds until the chana dal and urad dal turn golden. The mustard seeds will also begin to crackle by then.
Next, add 3 tablespoons of finely chopped onions.
Sauté the onions for a minute on low heat.
Then add the following vegetables:
3 tablespoons finely chopped capsicum (bell pepper)
3 tablespoons finely chopped carrot
3 tablespoons finely chopped tomatoes
2 tablespoons green peas
Mix well and add 7 to 8 curry leaves.
Season with ½ teaspoon sugar and salt as required.
Then add 1 teaspoon vangi bhaat masala. Stir and mix well.
Now, add 1.5 cups of water. Mix well.
Bring the water to a boil over medium heat.
Once the water boils, reduce the heat to low. Then add the roasted rava in two to three batches.
Stir very well after adding each batch to avoid lumps.
Continue adding the roasted rava in batches, stirring well each time.
Ensure all the roasted rava is added and mixed well.
Cover the pan with a lid and cook on low heat for 3 to 4 minutes.
Remove the lid and add 2 tablespoons of ghee.
Also, add 2 to 3 tablespoons of chopped coriander leaves.
Mix well to evenly distribute the ghee with the khara bath. Finally, add 10 to 12 fried cashews and mix again. Keep aside.
You can also transfer the rava bath mixture into small to medium steel bowls or tart molds, let them warm, and then unmold to serve with kesari bath.

Preparing Kesari Bath

In another thick-bottomed pan or kadai, take 1.5 cups of water and add ⅓ cup of sugar (60 grams). For a sweeter taste, you can add ½ cup of sugar. Place the pan on a low flame and stir well until the sugar dissolves completely.
Add raisins and a pinch of saffron strands to the sugar solution. If desired, you can fry the raisins along with cashews. Optionally, add 1 to 2 drops of natural food color extract for additional color. Mix everything thoroughly.
On low to medium heat, bring the sugar solution to a boil.
Once it boils, reduce the heat and add the roasted rava in 2 to 3 batches. Start by adding one batch and quickly stir to prevent lumps from forming.
Gradually add the remaining batches of rava, stirring well after each addition.
Add 2 to 3 tablespoons of ghee and ¼ teaspoon of cardamom powder. Mix thoroughly to ensure even distribution of ghee in the kesari bath.
Cover the pan and let the mixture cook on low heat or simmer for 3 to 4 minutes.
The rava will absorb the water and thicken the mixture. Ensure there are no whitish or creamish specks of uncooked rava visible. If present, continue cooking until the rava is well-cooked.
Once the rava is cooked, add the fried cashews and mix well.
Serve both kesari and rava bath together hot or warm, along with coconut chutney.
Optionally, pour the kesari bath mixture into small to medium steel bowls or tart molds, let them warm, and then unmold before serving.

Conclusion

Chow Chow Bath Recipe is a beloved breakfast dish in Bangalore, cherished for its delicious combination of savory and sweet flavors. With its versatile nature, customizable components, and vegetarian-friendly ingredients, it’s a wholesome and satisfying meal enjoyed by many across Karnataka and beyond.

FAQs about Chow Chow Bath Recipe

What is Chow Chow Bath?

Chow Chow Bath is a traditional breakfast dish originating from Bangalore, now Bengaluru, consisting of three components: Khara Bath (savory), Rava Kesari (sweet), and coconut chutney. It’s a popular and hearty meal often served in eateries and tiffin houses across the city.

How is Chow Chow Bath prepared?

To prepare Chow Chow Bath, fine rava (semolina or cream of wheat) is roasted until fragrant and crisp. Cashews are fried until golden brown. For the savory component, mustard seeds, lentils, and vegetables are sautéed, then cooked with water and roasted rava. The sweet component, Rava Kesari, is made by boiling water with sugar, adding roasted rava, and cooking until thickened. Both components are flavored with spices, ghee, and garnished with fried cashews and coriander leaves.

What is Vangi Bhaat Masala?

Vangi Bhaat Masala is a spice blend commonly used in South Indian cuisine, especially in Karnataka. It typically contains a mix of spices such as coriander seeds, cumin seeds, fenugreek seeds, cloves, cinnamon, and dry red chilies. It adds a unique flavor to dishes like Khara Bath and gives them their distinctive taste.

Can Chow Chow Bath be customized according to taste preferences?

Yes, Chow Chow Bath can be customized to suit individual taste preferences. For example, the sweetness of Rava Kesari can be adjusted by varying the amount of sugar added. Additionally, the spiciness of Khara Bath can be increased or decreased by adjusting the quantity of red chili powder or omitting it altogether.

Is Chow Chow Bath suitable for vegetarians?

Yes, Chow Chow Bath is a vegetarian dish as it primarily consists of plant-based ingredients such as rava, vegetables, spices, and coconut chutney. It does not contain any meat, fish, or animal-derived products, making it suitable for vegetarians.