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Karnataka & Bangalore Special Kara Bath with Neer Chutney

Recipe by Vismai Food

A fragrant, savory semolina (rava) dish from Karnataka, known as Kara Bath, paired with a cool, green Neer Chutney. The dish is enriched with ghee‑fried cashews, roasted chana dal, mixed vegetables and a pinch of Vangi Bath masala, delivering a flavor profile that’s both comforting and celebratory.

IntermediateIndianServes 3

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Source Video
5m
Prep
24m
Cook
10m
Cleanup
39m
Total

Cost Breakdown

$2.55
Total cost
$0.85
Per serving

Critical Success Points

  • Roasting semolina to a light golden color without burning.
  • Tempering cashews and chana dal until fragrant but not over‑cooked.
  • Maintaining the 3:1 water‑to‑semolina ratio for the right texture.
  • Covering the pan and allowing the dish to steam undisturbed for the final 3 minutes.

Safety Warnings

  • Hot ghee and oil can cause severe burns; handle with care.
  • Do not leave the pan unattended while roasting semolina; it can scorch quickly.

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