Bisi bela bath is a popular rice variety made using rice, lentils, mix vegetables and unique spice powder. Bisibelebath means “Hot Lentil Rice” in Kannada. Bisibelabath is a popular recipe in Karnataka. We make Sambar Rice in Tamilnadu which is much similar to Bisibelabath. The uniqueness is its spice powder which has the tinge of masala. In our Tamilnadu version of Kadamba sambar, we also use the freshly ground sambar powder which has dal, coriander seeds, fenugreek, red chili and coconut. In addition to these spices, for Bisibelabath we use dry coconut, cinnamon, cloves, cardamom and fennel. These few spices really add a nice flavor and makes this sambar rice even more special.
Aval Bisi Bele Bath recipe shows how to make this aroma rich Bisibelabath using Poha instead of the conventional rice. Conventionally we cook rice and dal together in pressure cooker and prepare the bisibelabath gravy in another pan and combine everything together. But poha doesn't need cooking. We just need to wash it thoroughly twice and set aside so that the poha absorbs the moisture and becomes soft which can then be added to Bisi Bele bath gravy. We can follow this same recipe and use Oats or any millets in place of Rice.
Bisibelebath is normally served with Onion Raita along with Khara Boondi or potato wafers. A spoon of ghee before eating enhances taste.It can also be prepared with out using onions. But it should be eaten hot, which is BISI in Kannada.
You can also try:
- Instant Pot Bisibelebath
- Vangi Bath
- Karnataka Style Tamarind Rice
- Mysore Masala Dosa
- Pineapple Gojju
Recipe card to make Aval Bisi bele bath
Aval Bisi Bele Bath Recipe | Poha Bisi Bele Bath Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 1 cup Aval / Poha / Flattened Rice 1 cup = 250 ml
- ½ cup Toor Dal (Pigeon pea)
- 1 lemon size Tamarind
- 1 pinch Asafoetida (Asafetida / Hing)
- ¼ teaspoon Turmeric Powder
- 10 nos Cashews
Vegetables and Greens
- 1 nos Onion (or) 10-12 Shallots
- 1 nos Drumstick
- 10 nos Beans
- 2 nos Carrot
- 1 nos Potato
- 1 tablespoon Coriander Leaves Chopped
For Grinding
- 1 teaspoon Oil
- 1 tablespoon Coriander seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 7 nos Red Chili
- ¼ teaspoon Fenugreek seeds
- ½ teaspoon Fennel Seeds
- 1 inch Cinnamon Stick
- 3 nos Cloves
- 1 nos Cardamom
- ¼ cup Grated Coconut
Tempering
- 2 teaspoon Ghee
- ½ teaspoon Mustard seeds
- few Curry leaves
Instructions
Preparation
- Take thur dal in a vessel. Add turmeric powder. Add water and pressure cooker dal till it is mushy.
- Wash the Poha (Aval) twice and sprinkle little water and let it sit aside for 10 minutes. After 10 minutes, check the oval, if it is too dry, sprinkle little more water and mix well and then let it sit for another 5-7 minutes.
- Soak the tamarind in the water and extract the tamarind juice.
Making of Bisi Bele Bath Masala Paste
- Heat the tawa and add one spoon of Oil. Once the Oil gets heated, then add red chilli, coriander seeds, channa dhal, fenugreek (vendhayam) seeds, fennel seeds, cardamom, cinnamon, cloves and fry them till the color of the dal changes to light brown. Switch off the flame and allow the mixture to cool.
- Add grated coconut and grind everything to a fine paste.
Cooking of Vegetables
- Heat oil in a pan. Add onions (Shallots) and saute till it turns translucent.
- Add vegetables and stir-fry in high flame for 2 minutes.
- Cook the vegetables till they are soft and tender after adding water and turmeric powder.
- Add the tamarind juice to the cooked vegetables along with salt and allow the mixture to cook in the low flame for about 5 minutes till the raw smell of tamarind goes off.
Combining the readied paste and cooked vegetables
- Next, add the mashed dal and ground masala to the tamarind and vegetable mixture and boil for 5 minutes.
- Finally garnish with chopped coriander leaves and remove from flame.
Tempering
- Heat the thawa and add a spoon of ghee. Add the mustard and once the mustard started to sputter then add curry leaves. Add cashews and fry till its color changes to golden brown. Then add these seasoned ingredients to the bisibelabath mixture.
- Take the soft poha and add the bisibelabath mixture mix well.
Nutritional Info
Method with step by step pictures
- Take thur dal in a vessel. Add turmeric powder. Add water and pressure cooker dal till it is mushy. Wash the Poha (Aval) twice and sprinkle little water and let it sit aside for 10 minutes. After 10 minutes, check the oval, if it is too dry, sprinkle little more water and mix well and then let it sit for another 5-7 minutes.
- Soak the tamarind in the water and extract the tamarind juice.
- Heat the tawa and add one spoon of Oil. Once the Oil gets heated, then add red chilli, coriander seeds, channa dhal, fenugreek (vendhayam) seeds, fennel seeds, cardamom, cinnamon, cloves and fry them till the colour of the dal changes to light brown. Switch off the flame and allow the mixture to cool.
- Add grated coconut and grind everything to a fine paste
- Heat oil in a pan. Add onions (Shallots) and saute till it turns translucent. Add vegetables and stir-fry in high flame for 2 minutes
- Then, add water and turmeric powder and cook the vegetables till they are soft and tender.
- Add the tamarind juice to the cooked vegetables along with salt and allow the mixture to cook in the low flame for about 5 minutes till the raw smell of tamarind goes off
- Next, Add the mashed dal and ground masala to the tamarind and vegetable mixture and boil for 5 minutes.
- Finally garnish with chopped coriander leaves and remove from flame.
- Heat the thawa and add a spoon of ghee. Add the mustard and once the mustard started to sputter then add curry leaves. Add cashews and fry till its color changes to golden brown. Then add these seasoned ingredients to the bisibelabath mixture.
- Take the soft poha and add the bisibelabath mixture mix well.
The yummy Bisibelabath is now ready to serve with onion Raitha or just papad or chips.
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| Aval Bisibelabath Recipe | Poha Bisibelabath Recipe |
