Tuesday, January 26, 2010

BISIBELEBATH RECIPE - Bisi Bele Bath recipe - Bisibele bath - Mouth Watering Recipe

Bisibelebath actually stands for Bisi (Hot) Bele (Lentil) Bath (Rice). It is a traditional Kannada / Karnataka dish. The classic version of this dish is probably best experienced in the MTR restaurant in Bangalore and I once remember that MTR's version was once chosen as the State dish of Karnataka.

(BTW - MTR restaurant is the same name that now sells the packaged South Indian foods all over the world - pickles, Sambar powders etc)

Bisibelebath seems a bit daunting to make - because of all the different spices and varied things to be done - but fear not - try it once or twice and you will be able to master it.


My mom has been making Bisibelebath from about 5 decades or so and everyone in our extended family swears by Mom's recipe which I present below:

Serves: 3-4
Time to prepare: 45 minutes

Ingredients for Bisibelebath:
  • 150gms - Raw rice
  • 150gms - Toor dal (Togari bele in Kannada)
  • 3 tsps - coriander seeds
  • 6 - red chillies
  • 1/2 tsp - pepper corns
  • a pinch - menthya (or Fenugreek seeds)
  • marble sized - tamarind lump
  • 1/2 tsp - jaggery (optional - but recommended)
  • 5 tsp - dessicated coconut
  • 1/4 tsp - haldi (or turmeric powder)
  • 4 tsp - urad (black gram dal)
  • 2 tsps - chana dal (bengal gram dal)
  • 4 - cloves
  • 2 pieces - cinnamon
Optional Vegetables for Bisibelebath -Carrots, beans, potato, cauliflower can be added - in any combination. Not more than about 1 cup.

Seasoning for Bisibelebath:
  • 6 tsps - pure ghee (cooking oil is a poor substitute - as benefit of fragrance won't be present)
  • Fistful of Pearl onions (aka sambar onions aka madras onions - the tiny variety)
  • 1/2 cup of halved and roasted cashews
  • 1/2 tsp - mustard seeds
  • 1 tsp chana dal (bengal gram dal)
  • 2-3 - green chillies
  • 2 sprigs - curry leaves
Method for Bisibelebath:
  1. Dry roast (individually, if you have time)  - coriander, turmeric, cumin, fenugrek, pepper, cinnamon, black gram dal, chana dal and cloves. Separately roast red chillies with a spoon of oil.
  2. Roast coconut gratings separately. 
  3. Grind in a food processor or mixie, all of the above items together.
  4. In a pressure cooker - add the rice, dal, tamarind, vegetables - about 4 times the volume in water. Cook for about 4 whistles - until overcooked.
  5. When done, on a low flame, add the roasted powder mix, the cashews halves and keep mixing well.
  6. The consistency should be pouring thickness - something thinner than dosa batter.
  7. Finally do the seasoning - first pearl onion wholes fried in oil and then the remaining items mentioned above.
  8. Add the seasoning to the bisibelebath, mix well.
  9. Bisibele bath is ready! Enjoy with salads, curds, chips or papad.
Bisibele bath


    1. Srikanth avvare - thanks for effort to share and perpetuate fantastic food memories from my childhood. The link for kundapur chicken curry did not work for me - is this link working.
      Brilliant. Rekha (Basel)

    2. Rekha avare, nimma comment odhi tumba khushi aayithu :-)

      Thanks for the encouragement... :-)

      The Kundapur chicken link is working fine ... here it is again < http://konkanrecipes.blogspot.com/2010/01/1-chicken-curry-recipe-delectable.html >


    If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)