Kesari Bath & Uppittu Recipe- Traditional South Indian Semolina Dishes

Last Updated on 2 months by Neha Deshmukh

Kesari Bath & Uppittu Recipe: Traditional South Indian Semolina Dishes

Hey everyone! Today, I’m sharing two absolute breakfast (or anytime!) staples from South India – Kesari Bath and Uppittu. These semolina-based dishes are comforting, flavorful, and surprisingly easy to make. I remember my grandmother making these for us every festive occasion, and the aroma alone would get us all excited! They’re often served together, offering a delightful contrast in textures and tastes. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any semolina dishes. Kesari Bath is a sweet, fragrant delight, while Uppittu is a savory, slightly spicy treat. Together, they’re a perfect balance. They’re also relatively quick to make – perfect for a weekend brunch or a busy weekday morning. Plus, they’re incredibly versatile, and I’ll show you how to customize them to your liking.

Ingredients

Here’s what you’ll need to make both Kesari Bath and Uppittu:

• 1/2 cup Chiroti rava (Fine semolina) – about 75g
• 1 cup Sugar – about 200g
• 2 cups Water (for Kesari Bath) – 480ml
• 4 cups Water (for Uppittu) – 960ml
• 2 tbsp Cooking oil
• 1/2 cup Melted Ghee – about 115g
• 1/2 tsp Cardamom powder
• 2 Cloves
• 1/4 cup Pineapple pieces
• 1 cup Coarse semolina (Bombay Rava) – about 150g
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 2 Green chillies, finely chopped
• 3 tbsp Cooking oil
• Salt to taste
• Fresh coriander leaves for garnish
• Fresh coconut, grated for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break these dishes:

• Chiroti Rava vs. Bombay Rava: This is key. Chiroti rava is super fine and gives Kesari Bath its silky texture. Bombay rava is coarser and works best for Uppittu, giving it a nice, slightly grainy bite. Don’t swap them!
• Ghee Quality: Good quality ghee makes a huge difference, especially in Kesari Bath. It adds a beautiful aroma and richness. I always use homemade if I can, but a good brand works too.
• Regional Variations in Spice Levels: South Indian cuisine varies a lot! Feel free to adjust the number of green chilies in the Uppittu to your spice preference. My family likes it with a good kick, but you can tone it down if you prefer.
• Use of Pineapple: Pineapple in Kesari Bath is optional, but it adds a lovely tanginess. My aunt always adds it, and I’ve come to love it! You can also use other fruits like mango or banana.

Step-By-Step Instructions

Alright, let’s get cooking! We’ll start with Kesari Bath.

For Kesari Bath:

1. Heat ghee in a kadai (or a deep pan) over medium heat. Add cashews, raisins, and cloves. Roast until the cashews are golden brown and the raisins plump up. Remove half of the roasted nuts and raisins for garnish.
2. Add the fine rava (Chiroti rava) to the kadai and roast for about 5 minutes, stirring constantly, until it smells fragrant. Be careful not to burn it!
3. In a separate pot, boil 2 cups of water with a pinch of yellow food coloring (optional, for that classic Kesari color). Slowly pour the boiling water into the roasted rava, stirring continuously to avoid lumps.
4. Cover the kadai and let it cook on low heat for about 5 minutes. This allows the rava to absorb the water and become soft.
5. Add sugar and the remaining ghee gradually, stirring constantly. Continue stirring until the mixture becomes thick and halwa-like in consistency.
6. Stir in cardamom powder and pineapple pieces. Mix well and cook for another minute.
7. Garnish with the reserved roasted nuts and raisins.

For Uppittu:

1. Dry roast the coarse rava (Bombay rava) in a pan over medium heat for about 5 minutes, stirring constantly. This removes moisture and gives it a nice, nutty flavor. Set aside.
2. Heat oil in a separate pan. Add mustard seeds and let them splutter. Then, add dals (split lentils), cashews, and curry leaves. Sauté until the dals turn golden brown.
3. Add chopped onions and green chilies. Sauté until the onions turn translucent. Then, add chopped tomatoes and cook until they soften.
4. Add 4 cups of water and salt to taste. Bring to a boil.
5. Slowly add the roasted rava to the boiling water, stirring continuously to prevent lumps.
6. Cover the pan and let it cook on low heat for about 5 minutes, or until the water is absorbed and the rava is cooked through.
7. Fluff the Uppittu with a fork and garnish with fresh coriander leaves and grated coconut.

Expert Tips

• Don’t stop stirring! Especially when adding water to the rava. This is the key to avoiding lumps.
• Low and slow is the way to go. Cooking on low heat ensures the rava cooks evenly and doesn’t burn.
• Adjust sweetness: Feel free to adjust the amount of sugar in Kesari Bath to your liking.

Variations

Let’s get creative!

• Vegan Adaptations: Use plant-based ghee instead of regular ghee for a vegan version. It works beautifully!
• Gluten-Free: Both Kesari Bath and Uppittu are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level: Adjust the number of green chilies in Uppittu to control the spice level. My friend makes it super mild for her kids.
• Festival Adaptations: These are often made during Pongal and Makara Sankranti, and sometimes a touch of jaggery is added to Kesari Bath for a more traditional flavor.

Serving Suggestions

Serve Kesari Bath and Uppittu side-by-side with a dollop of coconut chutney. It’s the classic way to enjoy them! A cup of filter coffee is the perfect accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore moisture.

FAQs

What is the difference between Kesari Bath and Uppittu?

Kesari Bath is a sweet semolina dish, while Uppittu is a savory one. They use different types of rava and have distinct flavor profiles.

Can I make this ahead of time?

You can roast the rava ahead of time. However, it’s best to make the dishes fresh for the best texture and flavor.

What type of rava is best for Kesari Bath?

Chiroti rava (fine semolina) is essential for Kesari Bath. It gives it that signature silky texture.

How do I prevent the Uppittu from becoming sticky?

Roasting the rava properly and using the correct water-to-rava ratio are key to preventing stickiness. Don’t overcook it!

Can I add vegetables to the Kesari Bath?

While not traditional, you can add finely chopped carrots or peas to Kesari Bath for a bit of extra nutrition.

Enjoy these delicious South Indian classics! I hope you love them as much as my family does. Let me know in the comments how yours turn out!