Rice Varieties.

My 100`th Post – Bisi Bela Bath with Onion Tomato Raita and Veggie Crisps.

Delicious Steaming hot Bisibela Bath with ghee , raita and chips.
Delicious Steaming hot Bisibela Bath with ghee , raita and chips.


Today I complete exactly 3 months of blogging….It`s pretty short I know , come to think of it, but to me it seems like I started aeons ago. It has been a pretty interesting journey of learning and experimenting and incidentally, my husband has really got settled down to the general idea that this is how its going to be, interesting meals and combinations cooked to perfection…and I let him be…He`s never going to guess, that there would never be re-runs…!!!

This weekend the weather was alarmingly nice to us, that we did not know how to celebrate. S was in a very nice mood and since we were all down with a bad cold, he suggested Bisi Bela Bath. What I do, is simply my mother`s version of ths kannadiga preparation. It`s so much close to the original only as it has rice and dal and tamarind water and veggies. I gently carve out the gazillion extra spices so the end result reminds of a very fragrant variety of sambar rice. It does not have the masalas loaded  with cinnamon, cloves or nutmeg.


1 cup raw rice.

1 cup toor dhal.

4 1/2 cups of tamarind water extract.

1/2 cup of fresh dessicated coconut.

2 small or 1 big onion chopped. ( 1 cup of shallots or small onions preferred for enhanced taste)

4-5 drumstick pieces .

2 carrots sliced in to rounded coins.

1/2 cup of french cut beans or beans cut in to 1 inch slices.



Curry Leaves.




Fry in Oil:

3 spoons dhania.

1 1/2 spoons of urad dhal.

1/2 spoon venthayam

6-7 red chillies.

7-8 black pepper.

Small piece of cinnamon stick.


  • Wash the rice and the dhal together and cook with 6-7 cups of water. The ratio is 2 cups to 7 cups of water. After putting the weight in the pressure cooker, wait for three whistles and then switch off. We would require the consistency to be mushy and hence no electric rice cooker please. Get this working as the rest of the ingredients will be finished by the time the rice is cooked.
  • Grind the roasted ingredients to a powder and then add coconut and grind again with water to a very smooth paste.
  • In a large kadai, add 3 spoons of ghee and allow to melt. Add mustard, curry leaves and then the shallots/chopped onions. Allow to brown a bit and then add drumsticks, carrots, beans etc and immediately the prepared tamarind water extract.
  • Add salt, turmeric, hing and allow to boil well. The raw smell of the ingredients would be gone in about twenty minutes. This also enhances the flavour as  its slow cooked.
  • Now add the ground paste and allow to boil for 4-5 minutes.
  • Add the mushy rice+dal to this sambar gravy and mix well.
  • Allow the riced to become homogenous and add more salt for the rice.
  • Stir well and switch off when done.Garnish with chopped cilantro and serve steaming hot with a dollop of ghee , with a side of raita and veggie crisps or jalapeno chips!!!

14 thoughts on “My 100`th Post – Bisi Bela Bath with Onion Tomato Raita and Veggie Crisps.

  1. Hi Shobha,

    Congratulations on ur Century Post. Wish to see many more 100’s from this beautiful space. U could not have asked for more on ur D day…..

  2. Congrats on your 100th post Shoba, this is an excellent recipe for the ilestone… not too goey not too pasty this is the right consistency of Bisi Bela bath… Lve to grab the plate…

  3. Congrats on your 100th post… I was the first one to post a comment in your site… keep it up…

    I liked this posting a lot… just like how my mom makes… Bajji was mouthwatering… keep it up…


  4. Congrats on the 100th post. Wishing you many more 100s in this beautiful space.

    Your version of bisebelebath is similar to my mom’s. She also cooks the less spice version. the consistency is perfect.

  5. hi shobs,

    congrats on ur 100th post… gud.. keep it going…
    mouthwatering bisi bela bath.. seems to be very tasty…
    bhajji pics were also great… expecting much more to come..

  6. Congrats on ur 100th post and wow u said no re runs?? Boy one lucky family u have..I can cook with great interest for a couple of days and then I am lost and all i make is khichdi and roti dal.

    The bisi bela bath is awesome…used to eat it while in bangalore will have to try making it here

  7. congrats on ur 100th post..

    WOWWWWWWWWWW ………….NO RE RUNS makes eating more interesting!!!!!!!!!!!!

    Bisibelebath looks so yummy & mouthwatering…have decided my sunday lunch menu……

  8. Hi Shoba,

    Tried this Y’day and it turned out very YUM!!!

    I also added cloves & maratha mok (which gives that taste & aroma to the authentic kannadiga bisibelebath) to the frying ingredients …

    Thanks for this wonderful recipe..

  9. shobhs,one basic doubt-can you tell me when you grind these ingredients to a powder-what exactly is the consistency we look at?
    I know I am clueless-but help na.Reason I ask is that this grinding is what deters me at most times.
    I never know or have the remotest idea on when to switch off the roasting and start grinding.Do you already have a post on such things or is it just something that is taken for granted as something everyone knows.Even so,do a post for me na.Like a pretty basic one 🙂

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