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by Sowmya Venkatachalam
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- Rice varieties
5 from 1 vote
Bisi bele bath, an aroma rich and appetizing masala sambar rice. The whole garam masala combined with spices and coconut is the secret of this recipe. In this recipe, instead of rice, we are using rice flakes (aval) to make Bisi Bela Bath.
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
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Bisi bela bath is a popular rice variety made using rice, lentils, mix vegetables and unique spice powder. Bisibelebathmeans “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 ofKadamba 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 orany 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
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Aval Bisi Bele Bath Recipe | Poha Bisi Bele Bath Recipe
Course: Main Course, Rice Varieties
Cuisine: Indian, Karnataka, South Indian, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Mixer Grinder
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 people
Calories: 199kcal
Author: Sowmya Venkatachalam
Bisi bele bath, an aroma rich and appetizing masala sambar rice. The whole garam masala combined with spices and coconut is the secret of this recipe. In this recipe, instead of rice, we are using rice flakes (aval) to make Bisi Bela Bath.
Print Recipe
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 tsp 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 tbsp Coriander Leaves Chopped
For Grinding
- 1 tsp Oil
- 1 tbsp Coriander seeds
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 7 nos Red Chili
- ¼ tsp Fenugreek seeds
- ½ tsp Fennel Seeds
- 1 inch Cinnamon Stick
- 3 nos Cloves
- 1 nos Cardamom
- ¼ cup Grated Coconut
Tempering
- 2 tsp Ghee
- ½ tsp 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.
Addgrated 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
Nutrition Facts
Aval Bisi Bele Bath Recipe | Poha Bisi Bele Bath Recipe
Amount Per Serving (500 g)
Calories 199Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 922mg40%
Carbohydrates 33g11%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
- Addgrated 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 |
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Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
Can we replace items given under “Grinding” with MTR bisibelabath powder? If yes what quantity we should use? I wish to use precooked & frozen “Toor Dal” & MTR Bisibelabath powder. That will make preparation time very short.
Same doubt in regular Bisibelabath (cooked with rice) too. Request your reply.
Reply
I too sometimes use MRT powder. 2 tsp or 1.5 tablespoon should be good for 1 lemon size tamarind.
Reply
