Bisi Bele Bath

VideoVideo SpicySpicy Served HotServed Hot VegetarianVegetarian
Very Good based on 2 Ratings

Listed in : Vegetarian Appetizers , Vegetarian Curries , Vegetarian Rices

Bisi Bele Bath is famous and authentic recipe of karnataka we normally prepare belebath on auspicious occasions or during festivals every body has their own recipe for belebath we tried 4 different methods and loved this method the bele bath recipe serves for 3 to 4 people but prior preparation for this recipe is important.


Servings: 4 Preparation time:
  • 100 grms Green beans
  • 100 grms carrots
  • 100 grms navil kosu or Indian turnip
  • Onions, Raw, Onion 1 large onion
  • Tomatoes, Red, Ripe, Raw, Red Tomato 3 large tomatoes blanched
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2 green chillies slit
  • 1oo grms green peas or frozen peas
  • Lemons, Raw, With Peel, Lime, Lemon 1/2 lemon
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 2 tbsps coriander leaves
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves 3 sprigs curry leaves
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/2 tsp of chilli powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2 tsp of turmeric powder
  • pre cook the vegetables with salt chilli and turmeric powder leaving the chillies and onion for frying also blanch 3 tomatoes or you can use canned or tomato puree.
  • Dry masala :
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder 1 tsp of mustard seeds
  • 2 tbsps split chick peas = channa dhal
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 2 dried red chilli
  • 1 inch piece of cinnamon
  • Cloves, Ground, Clove, Lavang 3 cloves
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 1 pinch of fenugreek seeds
  • 1 tsp black pepper corns
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1 tsp of cumin
  • Til Sesame Seed, Gingelly 1 tbsp of sesame seeds
  • 1 pinch of asofotida or hing
  • 1/2 tsp of red chill powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2 tsp of turmeric powder
  • 2 tbsp of dried coconut powder
  • Salt, Common Salt, Rock Salt, Table Salt salt to taste
  • 2 tbsp oil and 1 tsp ghee for tempering
  • Bele bath:
  • Rice, White, Short-grain, Raw, Plain 1 cup rice
  • 1/3 cup pigeon peas = thoovar dhal
  • please pre cook the thoovar dhal to a mushy consistency before preparing the rice.
  • wash and soak the rice for 5 to 10 mins and drain before adding to the cooker.

Instructions (Preparation Steps):

  • Heat oil and ghee in a cooker add mustard and allow to splatter then add the chopped onions and fry add 1 pinch of asafoetida and fry add curry leaves and blanched tomatoes fry. then add chilli powder turmeric powder and fry well add the washed rice pre cooked dhal salt and add 3 cups of water pre cook dhal with 1 cup of water so you should have added 4 cups of water to the rice cover the lid and cook 2 whistles or for 4 mins in a pressure cooker. but the same dish can be made in a slow cooker but you have to add 2 cups water extra.
  • dry roast all the whole masala grind along with dried coconut.
  • once you've open the cooker your bele bath must be almost ready by this time it should be is semi soupee consistency then heat 1/2 cup of water add dry ground masala to the water and mix into the bele bath mix the masala well and serve very hot with ghee, pickles boondi and potato try this recipe this will be your family fav and share bele bath with friends...enjoy.... :)

Cook's Tip:
To get flavour of methi in gravy, take a small ball of dough and roll on methi seeds. Fry this in plain oil. Remove when it browns. Throw away the methi ball and use the oil.
keep green chillies in a transparent cover or in a ziploc and place it in the freezer.It will not be spoiled.
Remove food stains and odors from hands by rubbing with a cut lemon
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
Preserve coriander leaves or curry leaves Keep them in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time without getting discolored.



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