Bisebelabath | How to make Bisebelabath

By Priya Mani  |  16th May 2016  |  
4.5 from 2 reviews Rate It!
  • Bisebelabath, How to make Bisebelabath
Bisebelabathby Priya Mani
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About Bisebelabath Recipe

It's a Karnataka recipe which also followed by Tamil Nadu.

Bisebelabath, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Bisebelabath is just mouth-watering. This amazing recipe is provided by Priya Mani. Be it kids or adults, no one can resist this delicious dish. How to make Bisebelabath is a question which arises in people's mind quite often. So, this simple step by step Bisebelabath recipe by Priya Mani. Bisebelabath can even be tried by beginners. A few secret ingredients in Bisebelabath just makes it the way it is served in restaurants. Bisebelabath can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Bisebelabath.


Ingredients to make Bisebelabath

  • rice 1 1/2 cup
  • Moong daal + Toor daal 3/4 cup (Pressure cooked for 5 to 6 whistle, mashed and kept aside)
  • oil for tempering
  • mustard seeds 1 tsp
  • methi seeds 1/4 tsp
  • Dry red chilli 2 (Break into half)
  • curry leaves 2 string
  • Small onions / shallots 1 cup (Peeled and cut into half if big in size)
  • Other veggies like carrots, beans , drumsticks, of your choice (Cut into bite size) 1 cup
  • salt to taste
  • turmeric powder 1/2 tsp
  • ghee 3 to 4 tbsp
  • hing 1/2 tsp
  • For the Bisebelabath masala powder : (
  • 1 tbsp Channa dal
  • 1 tbsp Urad dal
  • 1/2 tsp fenugreek
  • 1 1/2 tsp coriander seeds or dhania
  • 4 to 6 red chilli dry
  • 1/4 tsp of jeera
  • 3 inch piece of cinnamon stick
  • 3 cloves
  • 3 to 4 pieces of dry coconut

How to make Bisebelabath

  1. First make the Bisebelabath masala powder: In a pan, dry roast everything individually until golden brown. Cool it and grind into a coarse powder.
  2. You can also put both dals together, cinnamon and cloves together. Jeera, pepper and fenugreek together. Make sure you add the fenugreek at last to avoid bitterness. Store in an airtight container to retain its freshness for longer time.
  3. In a pan add oil, once heated add mustard seeds, fenugreek, red chilli dry, curry leaves and saute well.
  4. Add shallots and fry well. Once it gets a nice colour and aroma, add the other vegetables and saute well. Add turmeric powder, hing and salt to taste.
  5. Add required water to cook the vegetables and close the lid. Once the vegetables become soft, add the tamarind water and cook until the raw smells goes away.
  6. Once done sprinkle the Bisebelabath powder and cook for 5 minutes. Check the seasoning. Add the mashed rice, daal and mix well until everything combined together.
  7. If its too thick, add hot water to get the right consistency. Add enough ghee here and mix well. Check salt and sprinkle some masala powder on top of the rice. Cose the lid until you serve.
  8. Garnish with finely chopped coriander leaves and serve with papad / Appalam / chips etc

Reviews for Bisebelabath (2)

Saila Vellampalli2 years ago


Sana Basheer3 years ago

Yummy and delicious! thanks for sharing.

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