27 December, 2016

Rice flakes/Poha bisibele bath |

Posted in : BREAKFAST RECIPES on December 27, 2016 by : Divya Suresh Tags: avalakki bisibelebath, BREAKFAST, diabetic friendly, healthy, home made, nutritious, one pot meal, rice flakes bisibele bath

ಅವಲಕ್ಕಿ ಬಿಸಿಬೇಳೆ ಬಾತ್

Avalakki/beaten rice/poha bisibele bath is a one pot meal from the state of Karnataka ie…Namma Bengaluru, which is normally made for breakfast or dinner time.

The word ‘bisi’ translates to both ‘hot (garam) & spicy (teekha)’, and ‘bele’ translates to ‘lentil (dal)’ ie… ‘hot and spicy lentil rice flakes bath’. Basically bisibele bath is a mixture of mixed vegetables & lentil (Toor or moong) + rice, which is made by adding freshly prepared, home made bisibele bath powder/masala powder.

But it can also be made using beaten rice/rice flakes, Millets and I have even tried making it using semolina/sooji/rave, lapsy/dalia/broken wheat as well as semiya/vermicelli/shavige. Again there are many methods of making besibele bath masala powder. Every individual uses different proportions of spices, though the types of spices used are almost the same.

Here you can also check the bisibele bath recipe, like how it is made in marriages and functions. in South India/Karnataka/Namma Bengaluru. Today I’m going to share how to prepare bisibele bath using beaten rice in my method. Today I made this using Hyacinth beans (avarekayi) & french beans.

Ingredients : measuring cups used – 200 ml

Split green gram/moong dal/Hesaru bele – 1/2 cup
Beaten rice/avalakki/poha – 2 cups
Mixed vegetables – 2 cups
Tamarind juice – 2 to 3 tbsp (adjust)
Salt to taste

To dry roast & powder :

Coriander seeds – 1&1/2 tbsp
Bengal gram – 1&1/2 tbsp
Black gram – 3/4 tbsp
Whole red chili (less hot) – 5 to 6 (byadigi)
Cinnamon stick – 1 inch
Black pepper – 1tsp
Poppy seeds – 1/2 tbsp
Marathi moggu – 4 nos., (Kapok buds, a type of caper)
Star anise – 2 to 3 nos.,
Grated dry coconut – 1/4 cup (tightly Packed)
Curry leaves – 12 to 15
Hing – 1/8 tsp
Turmeric powder – 1/4 tsp

For tempering :

Ghee – 2 tbsp
Mustard seeds – 1/4 tsp
Curry leaves

PROCEDURE :

Cook together split green gram and mixed vegetables using enough water in a cooker or vessel

Wash beaten rice well, drain all the water and keep it aside covered
Dry roast all the ingredients under the heading ” to dry roast & powder” and prepare smooth powder in a mixie (I have used water while grinding)
Now add washed beaten rice into the cooked dal+vegetable mixture, ground masala powder, tamarind juice and salt