Kara baath and Mangalore bajjis :)

Every week, on a certain day, the hostel mess used to serve something sumptuous for breakfast: the Kara baath (or upittu), and i would always ensure that i had breakfast in the mess on that day. On the days that the mess didn't serve kara-baath, i would get my fill from the coffee-board. It used to be particularly exciting when the mess would serve kara baath or shavige or chow-chow (in the mess it meant a mix of shavige and rave upppitu; not to be confused with THE chow-chow baath, which is an equally delish platter of kesari and kara baath served together, or chow-chow, the chayote squash) for evening tiffin! Those would be the days, when i could have kara baath for both breakfast and thindi (tiffin)! I still feast on kara baath every single weekend :-D.

There are bajjis, and then there are Mangalore bajjis! Piping hot, best enjoyed with hot coffee, this yummy snack can totally uplift your mood :-D. What with all the green chillies and ginger! Mangalore bajji is the name Bangaloreans use to refer the much beloved Goli Baje :). When it comes to fried food, they are definitely a must have!

Together, Kara baath and Mangalore bajjis represents two different wheat preparations: one with rava, the coarse one, and the other one with maida, the really fine wheat flour. There's something about Bangalore style Kara baath! Those who have ever enjoyed it in small, but great corner eateries like my ever favorite Veena Stores would easily vouch for that! Kara baath, whether with or without that dash of turmeric, comes with certain must adds! Like chillies (dried or green; how else is it gonna' be kara), an occassional ginger, and often with the heavenly aroma of curry leaves or sometimes even coriander leaves, besides vegetables like carrots, beans, tomatoes and bell pepper etc. The things make it different from the usual upma. There's a pleasant tangy taste to it, courtesy tomatoes and lemon juice. All this makes this wonderful snack what it is! And if you use roasted rave (or Bansi rave, like its popularly known as), it just is pure bliss! Goli baje too is made out of wheat (maida), with a lil' besan and sometimes, a lil' rice flour too, with ginger and green chillies and ofcourse, buttermilk. So here goes:

Kara baath:

Kara baath with turmeric

We need:

• 1 cup rava/sooji
• 1 small onion (chopped)
• 1 cup mixed vegetables (chopped: i used bell peppers, beans, carrots and tomatoes)
• 8-9 curry leaves
• 1 tsp. mustard seeds
• 1/2 tsp. each urad and chana daals
• A pinch of turmeric (optional)
• Salt to taste
• 1-2 green chillies (chopped)
• 1 tsp. lime/lemon juice
• 1 tsp. oil

In a pan, roast the rava to very light brown (to a point when it starts emitting a warm aroma) and set aside. If using Bansi roasted rave, omit this step. Heat oil in a pan and splutter the mustard seeds and add the daals. Toast them till light brown and add the onions. Saute' the onions and add the chopped vegetables. Cook for 5 minutes. Add turmeric (if using) and salt, and stir. Add 3 cups water and bring to boil. Now slowly start adding the rava, while stirring (to avoid lumps). Add some lime juice, chopped green chillies and may be some chopped cilantro. Enjoy hot with your favorite chutney.


Sometimes, when i am in a hurry, i mix the roasted rava with vegetables and then add boiling water slowly (its quicker because you keep some water for boiling on another burner as you cook the vegetables). The end result is the same in both cases. Occassionally i add some chopped ginger to the seasoning. It gives a distinct flavor.

Goli baje/Mangalore bajji:

We need:

• 1 cup maida
• 1 tbsp. besan
• 1/2 sour curds
• 1" piece ginger (grated)
• 2 green chillies (chopped)
• 4-5 curry leaves (chopped)
• Salt to taste
• 1/4 tsp. sugar
• 1/4 tsp. baking soda
• Oil for deep frying

Mix the maida and besan with curds, with a drizzle of water and beat into a smooth batter. Add the ginger, green chillies, curry leaves, salt and sugar. Allow the batter to rest for 30'. Heat oil and deep fry small portions of the batter. The end result should be crispy from outside, soft and fluffy from inside bajjis. Enjoy with your favorite chutney :).



If you are in a mood to do some deep frying, then try this! Its a must try for anyone who craves more hot and spicy stuff. Shilpa has a great recipe at her corner for yummy Goli Baje. Do check it out.

Sending two of my favorite foods to my dear Ashakka, who's hosting a Karnataka Oota get-together for us this month :). This concept of regional flavors is a proud brainchild of dear Lakshmi.


Enjoy this marvellous feast :).