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The term comes from two Kannada words: “khara”, meaning spicy or hot, and “bhaat”, a general term for a rice-based or cooked grain dish. But unlike a plain bhaat, khara bhaat is typically made with roasted semolina (rava), which gives it a nutty depth and rich texture. Tossed with sautéed onions, tomatoes, green chilies, and often fresh vegetables like peas, carrots, or beans, it's the perfect example of how South Indian cooking elevates the everyday.
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