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1 Cup Rice (new rice is better)
1/2 cup Thoram parappu( Thoor dhall)
1 Potato diced in medium pieces( medium sized)
1 cup of small sambhar onions or two big onions diced
100 gms of Green peas
50 gms of Beans cut in 1" pieces
1 Ball of Tamarind ( small) extract thick juice
Salt to taste


3 Spoons of Sambar Masala (as given by me earlier)
8 Nos. 1" Cinnamon sticks
7 Nos. Cloves
25 gms of Maratti Moggu
10 Nos. of Red Chillies of Medium hot variety
1 Spoon of Asafoetida
1/4 Cup of Grated Copra
1/4 cup Ghee (about 100 gms.)

This is cooked in Three stages. 

In First stage, Cook the Rice and Dhall separately. If you have old rice, overcook the rice so that rice is not hard after cooking. Dhall should not be over cooked or under cooked. See that it is properly cooked and keep them separately. Take care to add one spoon of salt along with rice before cooking. 

In second stage, steam cook the vegetables till they are 3/4 cooked. Take care to add little salt and 1/4 spoon of Sugar to the vegetables before you steam cook. This will enhance the green colour of vegetables. Take some oil/ghee in a Kadai and fry Onions till they are translucent. Add the onions to semi cooked vegetables.


Take two spoons of ghee in a tempering ladle and put Maratti Moggu and heat on a medium flame. When the Moggu starts bursting, immediately remove the Moggu in a cup. Now take one spoon of ghee and add red chillies and all the other spices  as mentioned above. Heat on low flame for exactly one and half minutes. Keep on turning the spices in the meanwhile. 
Add one spoon Asafoetida just before you remove the spices from stove . Now add these spices to Maratti Moggu. After the mix of spices cools down, make a powder of the spices. 
Take care not to make very fine powder. It should be slightly coarse. Also grate copra and set aside.


Take a large vessel and add Rice and Dhall Mix thoroughly. Now add partially cooked vegetables and spices powder and three spoons of Sambahar powder. Add Tamarind extract, salt and grated Copra. Slowly mix the spices thoroughly. 
Let this semi prepared Bisibele Bhath stand for about one hour or so. 
After one hour, add little water till the consistency of the Bhath reaches thick dosai batter. 
Now put the whole thing in a pressure cooker and Cook till one whistle. Remove the cooker from the stove and when the steam subsides, add three spoons of Ghee and copra powder and mix well. 
Serve Bisibele Bhath piping hot. 
There are a lot of quick fix versions of Bisibele Bhath recipes but this method will give you a taste that you will never forget.!! 


And feed back as usual would be just great.

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