HomeBisibelebath all kinds Red rice flakes bisibelebath |
23 February, 2018

Red rice flakes bisibelebath |

Posted in : Bisibelebath all kinds on by : Divya Suresh Tags: , , , , , , , ,

ಅವಲಕ್ಕಿ ಬಿಸಿಬೇಳೆಬಾತ್ | ಕೆಂಪು ಅವಲಕ್ಕಿ ಬಿಸಿಬೇಳೆಬಾತ್ |

The taste and aroma of bisibelebath mainly depends on its masala powder, which we prepare. There are many variations in making masala powder, each person prepares it in a different way, each region/place has its own variations.

I myself has posted so many combinations in which we can prepare bisibelebath powder in this blog. But this time while preparing bisibelebath using rice flakes/poha/avalakki I followed this particular variation ⇒ bisibelebath ….like made in marriages/functions.

Authentic recipe of rice flakes/poha/avalakki bisibelebath uses yellow lentil/moong dal/hesarubele along with rice flakes unlike bisibelebath made using rice & pigeon peas/tuvar dal/togaribele.

Therefore in this recipe I have used moong dal/hesarubele, thick red rice flakes, mixed vegetables and non pungent masala powder, which resulted in a yummy, full of fragrance, tummy filling delicious bisibelebath. The below mentioned quantity of ingredients is enough for four servings.

Ingredients : measuring cup used – 250 ml

  • Cooked yellow lentil/moong dal/hesarubele – 1 cup
  • Red rice flakes/kempu avalakki (thick) – 1 cup
  • Mixed veggies like french beans, carrot, potato – 2 cups
  • Tomato – 2 big
  • Salt to taste
  • Water as required

For tempering :

  • Ghee – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cashew nuts – few
  • Curry leaves – 2 strings

For masala powder :

  • Coriander seeds – 3/4 tbsp
  • Bengal gram – 1 tbsp
  • Cumin seeds – 1 tsp
  • Black pepper corns – 1/2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Whole red chillies – 10 to 12 nos., for color & 4 nos., for spicyness
  • Grated dry coconut – 1/4 cup
  • Curry leaves – 1 or 2 strings
  • Hing – 1/4 tsp
  • Turmeric powder – 1/2 tsp

PROCEDURE :

  • Dry roast all the ingredients listed under ‘for masala powder’ and grind into a smooth powder
  • Cut 1 tomato into cubes and make a fine paste/puree of remaining one more tomato
  • Cook all the vegetables in a vessel/container using required water
  • Once vegetables are cooked add in tomato cubes, cooked lentil and stir well
  • Now add in pureed tomato, rinsed rice flakes/avalakki, prepared masala powder (stir it in little water to avoid lumps formation) salt and combine everything well and allow the mixture to boil while stirring almost continuously
  • Then remove from the heat, Prepare the tempering and pour it on the bisibelebath

However you can also check some more verities of bisibelebath recipes, like –