Atukula bisibelebath | Poha bisibelebath | Bisibelebath with flattened rice
- Cuisine — Karnataka
- Course — Breakfast,Lunch, Dinner
Bisibelebath is traditional Karnataka recipe prepared with rice and lentils. Bisi means ‘Hot’ bele means ‘lentils’ and bath means ‘rice’ in Kannada language. Masala used to prepare this bath gives unique taste. It can be served as one pot meal for lunch or dinner and is fulfilling. It is simpler version of bisibelebath. Poha means flatten rice in Hindi, avalakki is in Kannada, atukulu in Telugu, aval in Tamil.
On days like Krishnashtami, ekadasi — rice based recipes are prohibited then we can prepare poha bisibelebath. This can be served for breakfast, lunch and dinner. In this thick poha is recommended to use as thin poha dissolves while cooking. In this onions and garlic can also be used but if it is prepared on fasting days it is advised to avoid.
If preparing with rice we use toor dal or pigeon peas but when preparing with poha we have to use moong dal. In this recipe we can use vegetables of our choice. I have used minimum like carrots, french beans, potatoes.
Here you find full recipe of poha bisibelebath. I have prepared masala paste instantly, if you prefer to prepare authentic bisibelebath powder, can be prepared at home easily and used in this or store bought powder can also be used. This authentic powder recipe also is on my channel ‘Simple Living’. Even that powder can also be used instead of instant masala paste.
poha bisibelebath recipe | atukula bisibelebath in telugu | bisibelebath
Ingredients
For masala paste
- Coriander seeds — 2 Tbsp
- Chana dal — 1 Tbsp
- Urad dal — 1 Tbsp
- Cloves — 9
- Cinnamon — 1 inch
- Dry coconut — 1 cup
- Poppy seeds — 1 Tbsp
- Dry chillies — 10 or to taste
Note — Here I have used both Guntur chilies and bydagiri chilies for spiciness and color.
Other Ingredients
- Moong dal — 1 cup
- Flatten rice — 2 cups
- Vegetables — Carrot, beans, tomatoes, potatoes
- Peanuts — 1/4 cup (soak for half an hour)
- Turmeric — 1/4 Tsp
- Ghee or oil — 1 Tsp
- Salt — 3/4 Tsp or to taste
- Coriander — 1 Tbsp
- Tamarind pulp — 1/4 cup or to taste
- Water — 5–6 cups
For tempering
- Ghee — 2 Tsp (don’t use oil for tempering)
- Mustard seeds — 1 Tsp
- Curry leaves — few
- Hing — 1/4 Tsp
- Cashews — 10 or to preference
Steps to make atukula bisibelebath or poha bisibelebath
- In cooker add moong dal and fry until raw smell goes. Then wash properly and add water, vegetables, peanuts, turmeric, oil/ghee and cook for one whistle.
- Now dry roast all ingredients for masala paste mentioned above. Cool them and grind into fine paste by adding water.
- Now add this grounded paste into cooked moong dal and vegetables.
- Add washed flatten rice(atukulu), tamarind paste, salt. Now cook for 5 minutes on low flame.
- Mix in between and add water if required to adjust consistency.
- Finally add chopped coriander and give tempering.(mentioned above)
- Give good mix and atukula bisibelebath or poha bisibelebath is ready.
- Serve with any raita.
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