Chow Chow Bhaat
by Tarla Dalal

Chow Chow Bhaat is one of the most unique dishes of Karnataka. This timeless treasure can be enjoyed for breakfast, evening snack or dinner, but is mostly had for breakfast.

It is basically a combination of two dishes – a savoury rava bhaat and a sweet kesari bhaat, both made with semolina. The savoury rava bhaat, is somewhat like upma but more spicy as it is flavoured with a spice mix like khara bhaat powder, malvani masala or rasam powder.

The sweet part is sweetened with sugar and flavoured with spices or fruits like pineapple or chickoo. This sweet and savoury combo is just perfect to start your day on a happy note.

You can also try other authentic Karnataka dishes like Bisi Bele Bhaat or Akki Roti.

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Chow Chow Bhaat recipe - How to make Chow Chow Bhaat

For The Rava Bhaat
1/2 cup semolina (rava / sooji)
1 tbsp ghee
2 tbsp chopped cashewnuts (kaju)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
8 curry leaves (kadi patta)
2 tbsp finely chopped onions
2 tbsp finely chopped carrot
2 tbsp finely chopped tomatoes
1/2 tsp sugar
1 tsp malvani masala
salt to taste
2 tbsp finely chopped coriander (dhania)

For The Kesari Bhaat
1/2 cup semolina (rava / sooji)
1/2 cup sugar
a pinch of saffron (kesar) strands
1 tbsp raisins (kismis)
1 tbsp chopped cashewnuts (kaju)
pinch of saffron colour
1/4 tsp cardamom (elaichi) powder
2 tbsp ghee

Method
For the rava bhaat

Heat the rava in a broad non-stick pan and dry roast on a medium flame for 4 minutes. Keep aside.
Heat the ghee in a broad non-stick pan and add the cashewnuts and sauté on a medium flame for 1 to 2 minutes. Remove them on an absorbent paper and keep aside.
In the same pan, add the mustard seeds, urad dal, chana dal and curry leaves and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 1 minute.
Add the carrot and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the sugar and malvani masala and sauté on a medium flame for a few seconds.
Add the roasted rava, and salt, mix well and cook on a medium flame for 30 seconds.
Add 2 cups of hot water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
Switch off the flame, add the coriander and mix well. Keep aside.

For the kesari bhaat

Heat the rava in a broad non-stick pan and dry roast on a medium flame for 4 minutes. Keep aside.
Combine the sugar and 2½ cups of water in a deep non-stick pan and boil on a medium flame for 2 minutes or till the sugar dissolves.
Add the saffron, raisins, cashewnuts and food colour, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the rava gradually and cardamom powder and keep mixing it with a whisk and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Add the ghee and mix well. Keep aside.