Oct 17, 2008


Bisibelebath/ Sambar Saadam needs lot of work and patience. But I like to do this once in 10 days cos we add lots of veggies in one rice and that kids like to eat it with lots and lots of melted ghee. The ingredients are as follows


  1. Sonamasuri Rice(ordinary rice) - 2 cups (wash it and keep it aside)
  2. Toor Dal - 1 cup(wash it and keep it aside)
  3. Sambar Powder - 1/2 tsp (if necessary)
  4. Turmeric Powder - 3/4 tsp
  5. Pearl onion (small onion) - 15 (remove the skin)
  6. Beans - 12 (3/4 inch chopped) (can also grab some frozen cut beans)
  7. Peas - a hand full (regular or frozen)
  8. Carrot - 1 (3/4 inch chopped)
  9. Potato - 1 (3/4 inch chopped)
  10. Drumstick - 1 (3/4 inch chopped) (can also use frozen drumstick)
  11. Brinjal (Egg Plant) - 1 (3/4 inch chopped)
  12. Chow chow - 1/2 (3/4 inch chopped)
  13. Tamarind - 1 small lemon sized (or 3 tsp paste)
  14. Ghee - 3 tbsp
  15. Oil - 2 tbsp
  16. Salt to taste
Bisibelebath Masala Powder:

  1. Coriander seeds - 3 tbsp
  2. Channa dal - 1 tbsp
  3. Toor dal - 1 tbsp
  4. Asafoetida powder - 1 pinch
  5. Cinnamon stick - 2 ( 1 inch)
  6. cloves - 3
  7. Cardamom - 2
  8. Bay leaf - 1 (can also be avoided)
  9. Red chillies - 3 or 4 ( according to taste)
  10. White Sesame Seeds - 1/4 tsp ( can also be avoided)
  11. Coconut - 2 tbsp
Fry these masala ingredients except coconut in a pan with a drop of oil, to golden brown and grind it. Excess powder can be used later. For the above said ingredients, we may need 2 or 3 tbsp masala powder. Now take the required amount of masala powder and add coconut to it and now grind it finely.

For Seasoning/Thalikka:

  1. Mustard seeds - 1 tsp
  2. Urid dal - 1 tsp
  3. Fenugreek seeds - 1/4 seeds
  4. Asafoetida powder - a pinch
  5. Red chilli - 2
  6. Cashews - 10
Now in a pressure pan, pre-heat 2 tbsp ghee and oil fry the seasonings to golden brown now add all the vegetables to it and stir it for a minute. After a minute, add rice and toor dal to it. stir it for 1/2 a minute. Let it mix with the vegetables. Now add water in the ratio of 1:6. So we need 12 cups water. Add turmeric powder, Sambar powder(optional), asafoetida powder and masala powder(with coconut) to it. Add salt to taste. Now pressure cook these ingredients up to 7 or 8 full whistles. After opening the pressure pan (after 10 or 15 mts depending upon the pressure), add the remaining 1 tbsp ghee and coriander leaves and stir it thoroughly. Again close the pressure pan for 5 minutes. Now Bisibelebath is ready to serve. We can serve this Bisibelebath with Onion Raita or/and chips.

This rice should be in a semi- solid consistency than normal rice. Some people also add 1 tsp sugar to the rice (before cooking).

Bisibelebath is a famous receipe in Karnataka. My neighbour in my apartment(from karnataka) taught me this. We can also give this rice to kids after adding few more spoons of ghee. Try this and lemme know your comments.


Shama Nagarajan said...

hai vidhya

yummy bisibelebath and carrot rice

Indian Khana said...

Wow BBB....looks nice and the cashews are looking gr8

Usha said...

This is one of my favorites and I make it similarly..yours is looking yum :-)

mitr_bayarea said...


this bisibele bath looks so moist and well seasoned.

Jaishree Iyer said...

Hi vidya,bisibelebath and carrot riceLooks yum & delicious.