Avalakki Bisibele Baath | Thick Flatten Rice Bisibele Baath

Bisibele baath is a traditional kannada dish (Bisi means hot, bele means toor dal, baath means rice dish). It is easily served as breakfast, brunch, lunch & dinner. Usually mainly made out of rice bisibele bath but somepeople in karnataka also makes in Avalakki/Poha. It is best served with raita, papad/happla/vada or any mixture.  Do check i have already posted authentic Bisibele baath.

Prep Time : 15 Mins
Cook Time  : 15 Mins

  • Dappa Avalakki / Thick flatten rice - 2 cups
  • Bele / Toor Dal  - 1/4 cup
  • Tomato - 1
  • Tamrind Water - 5tsp
  • Jaggery - 2 tsp (adjust as per taste)
  • Vegetables : Beans, Potato, Carrot (Optional)
  • Salt to taste
  • Sarinapudi / Rasam Powder -1 tsp

  • For Tadka/Tempering
    • 1/4 cup Oil
    • 4/5 Kari leaves
    • 2/3 Red chillis
    • 1/2 tsp mustard seeds

    To Make the Powder ingredients :

    • Chana Dal - 10grm
    • Urad Dal - 2 tsp
    • Dhaniya / Coriander Seeds - 1 tsp
    • Red Chillis - 4/5 (adjust as per taste)
    • Whole Cloves - 2/3
    • Cinnamon sticks - 2 (small size)
    • Grated fresh coconut- 1/2 cup
Fry all the dry powder ingredients except coconut. Make powder of all the fried ingredients in a Mixer and then add coconut & cooked tomato  with a little water and make it into a smooth paste.


  • Cook Poha/ Avalakki in a pan add little water,
  • Cook Dal & Tomato in different containers in a Pressure Cooker wait for 3 whitstle then turn off the stove and let it cool. 
  • Take heavy bottom Pan and set it on low flame on the hob
  • Add tamarind water and jaggery and let it boil 
  • Add masala and to the pan let it boil for 10mins, keep stirring on low flame
  • Add salt to the masala keep stirring if it too thick add little water
  • Add 1 tsp Rasam Powder keep stirring
  • Add dal stir then add poha/avalakki & veggies
  • Mix well on low flame..
  • For tadka  take small pan add oil and heat it and add all tadka items pour it on bisibele bath.
Serve hot.

| Copyright © Malas - Kitchen 2017 | | All rights reserved

No comments