Chow Chow Bhath

Happy Kannada Rajyotsava!💛❤️
It is Karnataka’s state festival that is celebrated on 1st November every year since 1956 when all the Kannada speaking regions of South India were merged to form the state of Karnataka.
“Jaya Bharata Jananiya Tanujate” is a Kannada poem, composed by the Indian national poet Kuvempu & declared the state song of Karnataka in 2004. Sharing few lines from this beautiful composition –
“ಜಯ ಭಾರತ ಜನನಿಯ ತನುಜಾತೆ,
ಜಯ ಹೇ ಕರ್ನಾಟಕ ಮಾತೆ!
ಜಯ ಸುಂದರ ನದಿ ವನಗಳ ನಾಡೇ,
ಜಯ ಹೇ ರಸಋಷಿಗಳ ಬೀಡೆ!…”


“Victory to you Mother Karnataka,
The daughter of Mother India!
Hail the land of beautiful rivers and forests!
Hail the abode of saints and seers!…”
Being a kannadiga and living in my home state currently, this day is special for my family so today’s post is about one of many delicacies of Karnataka – “CHOW CHOW BHATH”. Many of you might be familiar with this combination of sweet and savoury dishes made of semolina. It is widely served in restaurants serving South Indian food across Karnataka. Served it with some spicy coconut chutney, kara boondi and hot filter coffee from Coorg (picked up during recent vacation 😊), I’m all set to attend the state flag hoisting and the Yakshagana (traditional theatre form with elaborate costumes) performance that follows.

Chow Chow Bhath mainly consists of Khara bhath and Kesari bhath. Semolina, cashew nuts and ghee are some of the common ingredients in both the dishes. Use the finer variety of semolina. I often use rice rawa/ idli rawa to make a gluten-free version of khara bhath. Khara bhath is often served with Coconut chutney. Sharing below recipes for all the three dishes.

Also, do check my other quick & easy South Indian recipes:

Bonda Soup – Karnataka Special

Kara Chutney – Karnataka Special

Sabsige Soppina Ambode/ Dill leaves Masala vada – Karnataka Style

Chow Chow Bhath Recipe

Servings – 5
1 Cup = 150 ml


  • Semolina – 2 cup
  • Cashew nuts – 25, halved
  • Ghee – 1 tsp

For Khara bhath

  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Asafoetida – A pinch
  • Curry leaves – 1 stalk/ 10 to 12 leaves
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Onion – 1, medium, diced
  • French beans – 6, finely chopped
  • Carrot – 1, small, finely chopped
  • Tomato – 1, medium, finely chopped
  • Green peas – 1/4 cup, frozen
  • Water – 3 cup
  • Vangi bhath masala – 1 tsp
  • Salt – 3/4 tsp
  • Sugar – 2 tsp
  • Ghee – 2 tbsp
  • Lemon – 1/2

For Kesari bhath

  • Water – 3 cup
  • Sugar – 1/2 cup
  • Saffron – 1 pinch
  • Raisins – 1/2 tbsp
  • Orange food colour – 2 drops/ two pinch turmeric
  • Green cardamom powder – 1/4 tsp
  • Ghee – 2 tbsp

Coconut Chutney

  • Freshly grated coconut – 1/3 cup, packed
  • Roasted chana dal – 1 tbsp
  • Green chilli – 1, roughly chopped
  • Salt – 1/4 tsp
  • Water – 4 to 5 tbsp


Roasting semolina:

  1. Heat a thick bottomed kadai on medium flame and dry roast semolina/rawa/sooji while stirring often. The rawa slowly turns dry.
  2. Roasting takes about 5-6 minutes. Do not turn the rawa too brown. Turn off heat when it begins to look dry and crisp and smells fragrant.
  3. Divide the rawa into two equal portions, one each for kara bhath and kesari bhath.

Frying cashews and raisins:

  1. In the same kadai, heat ghee on medium-low flame and add the cashew nuts and stir until they are golden brown. Keep aside.
  2. Turn off flame and add raisins to the same kadai. Stir them for about 30 seconds to 1 minute until the raisins fluff. Keep aside.

Making Khara bhath

  1. In the same kadai, heat oil and add mustard seeds. Allow to splutter.
  2. Add cumin seeds, allow to splutter.
  3. Add asafoetida, curry leaves, urad dal and chana dal. Stir until the dals turn golden brown.
  4. Add onions and stir until they turn translucent.
  5. Add finely chopped french beans, carrots, tomato and frozen peas and stir for 3-4 minutes until vegetables are semi-cooked.
  6. Add water, salt, sugar and vaangi bhath masala. Cover with a lid and allow the water to come to a boil.
  7. Lower the heat and gradually add rawa and mix well.
  8. Cover with a lid and cook on medium-low flame for 3-4 minutes.
  9. Add ghee and mix well.
  10. Add finely chopped coriander leaves, lemon leaves and fried cashew nuts. Mix well and serve hot.

Making Kesari bhath

  1. On medium flame, heat water in a thick bottomed kadai.
  2. Add sugar, saffron strands and green cardamom powder. Mix well until sugar dissolves completely.
  3. Cover with a lid and bring water to a boil.
  4. Lower the heat and gradually add rawa and mix well.
  5. Cover with a lid and cook on medium-low heat for about 3-4 minutes. When cooked well, there will be no visible white spots of rawa.
  6. Turn off heat. Add ghee and cashews and mix well. Serve hot.

Making Coconut chutney:

  1. Dry roast chana dal until golden brown.
  2. Blend together freshly grated coconut, diced green chilli, roasted chana dal, salt and water.
  3. Transfer to a bowl and keep aside.

To serve:

One bowl of khara bhath, a bowl of kesari bhath and a dollop of coconut chutney…Chow chow bhath is served…enjoy!


If you happen to try this Chow Chow Bhath Recipe; leave a comment, let me know how it turned out.

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Have a great day you all!


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