Did I know (until 2 months ago) that the rawa used for Khara Bhaat is called cream of wheat and is a breakfast common to India and the rest of the world? No way! I was pleasantly surprised to discover this. Khara Bhaat is of course not the version eaten in the rest of the world( For a mild version palatable to the not-so-used-to-spice tongue, check my notes at the very end). For that matter, it’s not even the version eaten in most of India. This version is unique to Bangalore, my home town (Can you sense the pride I my voice too?)

Khara Bhaat

I love this so much I could eat it everyday for lunch & dinner too. This dish can be enjoyed soupy which is the way I love it! It is perfect for a chilly winter evening.

Khara Bhaat

Soupy Cream of Wheat

Or it can be enjoyed the way it is served usually. Go ahead! Take a bite off the spoon! 

Khara Bhaat

Either way, this is perfect to cut sugar from your breakfast (No more breakfast bars & sugary cereals) Here is:

Recipe for Khara Bhaat


Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Serves: 3-4



  • 1/2 cup Rawa/Sooji/cream of wheat
  • 1/2 cup finely chopped mixed vegetables
  • 1/4 cup chopped tomatoes
  • 3 slit green chilies
  • 2-3 curry leaves
  • 1 pinch turmeric
  • 1 tsp garam masala (optional)
  • 1/4 tsp mustard seeds
  • 1 tsp cumin seeds / jeera
  • 1 tbso urad dal
  • 2 tbsp oil
  • 2 cups water
  • Salt to taste


  1. Heat up a pan and add the rawa/cream of wheat.
  2. Roast the rawa until golden brown and you smell a sweet fragrance. That should be about 4 min.
  3. Keep stirring continuously to ensure even roasting of the rawa.
  4. Keep the rawa aside.
  5. Add 2 tbsp oil in pan. Once hot, add mustard seeds. Once they start crackling, add the urad dal and roast till golden brown.
  6. Throw in the green chilies and curry leaves. Add the chopped vegetables.
  7. Sauté for 2 min until the veggies are half done. Add the diced tomatoes and continue cooking for another 2 min.
  8. Add the turmeric, garam masala, salt and stir.
  9. Add the water and allow it to start boiling. Let it boil for a min to make sure the veggies are cooked.
  10. Add the rawa in slowly with one hand while constantly stirring with the other. This is important to avoid the rawa from getting lumpy.
  11. Cook for about 2 min until the desired consistency is attained.

My Take:

If you want a milder version of this, skip the turmeric, garam masala & green chilies and throw in a pinch of paprika / crushed black pepper.

Yummily Yours'

PS : The different images/backgrounds are due to the fact that I make this dish multiple times and have captured it on two occasions. All in an attempt to learn photography 🙂

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