Mushroom fry is made of mushroom, onions, tomatoes and delicately spiced to give a distin...

This is one of the easiest, delicious and healthy mushroom recipes, served with roti, ric...

Sufyani Murg Dahi Aloo is one of the rich recipes which have mughlai cuisine influence. I...

Avakaya or mango pickle is a dish that has been made for over hundreds of years in almost...

This paste is used in many mughlai and and south Indian gravies. ...

Afrodisiac drumsticks and mutton curry is a relish mutton curry which is cooked in combi...

Bisibele Bath Recipe With Flattend Rice Recipe, How To Make Bisibele Bath Recipe With Flattend Rice Recipe

Name: Bisibele Bath Recipe with Flattend Rice
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Flattened rice Bisibelebath a popular Kannada recipe which can be easily served for breakfast, lunch and even for dinner.

About Recipe

How to make Bisibele Bath Recipe with Flattend Rice

(59 ratings)

0 reviews so far

Prep time
20 mins

Cook time
20 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : poha

Servings : 2 persons
Published date : January 05, 2019

Ingredients used in Bisibele Bath Recipe with Flattend Rice
• Dry red chilies - 5 number.
• Coriander seeds - 1 tablespoon.
• Pepper corns - 1 tablespoon.
• Chana dal - 1 tablespoon.
• Urad dal - 1 tablespoon.
• Desiccated coconut powder - 1 tablespoon.
• Hing - 1 tea spoon.
• Ghee - 1 tablespoon.
• Oil - as required.
• Mustard seeds - 1 tea spoon.
• Cashew nuts - 6 number.
• Carrot (chopped) - 1 number.
• Curry leaves - 2 springs.
• Pumpkin (chopped) - 1/2 cup.
• Beans (chopped) - 6 number.
• Baby onion - 5 number.
• Tomatos (chopped) - 1 number.
• Turmeric powder - 1 tea spoon.
• Tamarind pulp (chopped) - 1 cup.
• Water - as required.
• Salt - to taste.
• Boiled toor dal - 1 cup.
• Coriander leaves (chopped) - 1 bunch.
• Poha - 2 cups.
Method:
Dry Roast the dry red chilies, coriander seeds, pepper corns, chana dal, urad dal switch of the flame and add desiccated coconut powder, hing and transfer into a blender and make a coarse powder and keep aside. In a pan add ghee, oil, mustard seeds, urad dal, cashew nuts, carrot, curry leaves, pumpkin, beans and saute it. Now add baby onion, tomatos, turmeric powder, tamarind pulp, water, salt and cook it for 10 minutes. Add boiled toor dal, coriander leaves, poha and cook it for 5 minutes. Serve it hot with papad.