Bisi bele bhath is a spicy, rice-based dish with origins in the
state of Karnataka, India. Bisi bele bhath, which translates to 'hot
lentil rice dish' in Kannada language, is a wholesome meal. It is said
to have originated in the Mysore Palace and from there spread across the
entire state.
I love this dish as one of my neighbour used to give me this. It is a dish which includes the dals and vegetables along with rice.
I have used the masalas of my version and not the original one. If anybody is not finding time to prepare the authentic masala, then they can opt for my method of preparing it.
I shall give below the original version also.
I love to eat this rice along with Pappadams, Appalams, Karuvadam and Onion Raita.
When I was carrying my daughter, I was craving for this dish. I told one of my colleague to make it because she was from Karnataka, she said she does not know how to make it. Finally, before my delivery, I happened to be to my family Doctor's house in the night when she was ready to eat her dinner. She just asked me casually, Raji, Bisibela bhat khayegi, before she could finish the sentence, I ran to her kitchen, pulled out a plate and took out some rice out of the cooker. She gave me some karuvadam, vadiyum, papad etc. to eat along with it. Piping hot from the cooker, I really enjoyed it.
When I checked with her the recipe, it was a long process. Today, I wanted to make it as I was running short of time and everyone was hungry. So I decided to make it and the recipe is here. I adopted a simple method and it was lovely.
If you see the ingredients of the recipes in any of the sites, you will get a long list. All those ingredients are included in the Garam masala except one or two. So I decided to make this way.
While preparing in the cooker, must ensure that it does not get burnt from the bottom. or you can cook the same directly on a thick bottom vessel which you can check very often.
Let us look at the recipe now:
Bisibele Hulianna l Bisibele Bhat
Broken wheat Bisibele bhat l Lapsi Bisibele Bhat
I love this dish as one of my neighbour used to give me this. It is a dish which includes the dals and vegetables along with rice.
I have used the masalas of my version and not the original one. If anybody is not finding time to prepare the authentic masala, then they can opt for my method of preparing it.
I shall give below the original version also.
I love to eat this rice along with Pappadams, Appalams, Karuvadam and Onion Raita.
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| Bisibele Bhath |
When I was carrying my daughter, I was craving for this dish. I told one of my colleague to make it because she was from Karnataka, she said she does not know how to make it. Finally, before my delivery, I happened to be to my family Doctor's house in the night when she was ready to eat her dinner. She just asked me casually, Raji, Bisibela bhat khayegi, before she could finish the sentence, I ran to her kitchen, pulled out a plate and took out some rice out of the cooker. She gave me some karuvadam, vadiyum, papad etc. to eat along with it. Piping hot from the cooker, I really enjoyed it.
When I checked with her the recipe, it was a long process. Today, I wanted to make it as I was running short of time and everyone was hungry. So I decided to make it and the recipe is here. I adopted a simple method and it was lovely.
If you see the ingredients of the recipes in any of the sites, you will get a long list. All those ingredients are included in the Garam masala except one or two. So I decided to make this way.
While preparing in the cooker, must ensure that it does not get burnt from the bottom. or you can cook the same directly on a thick bottom vessel which you can check very often.
Let us look at the recipe now:
Bisibele Hulianna l Bisibele Bhat
