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Bisi Bele bath

Bisi Bele Bath

Bisi Bele Bath is a traditional breakfast dish from the South Indian state - Karnataka. This gluten free, porridge style dish is a perfect blend of carbs, fiber, protein and bold flavors to ensure that you start your day with a healthy, heavy and delicious breakfast.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 625 kcal


Bisi Bele Bath Masala

  • ½ cup grated coconut fresh or frozen and thawed
  • 1 tablespoon coriander seeds
  • 4 teaspoon udad dal/blackgram dal
  • 2 teaspoon chana dal/ bengal gram dal
  • 6-8 whole Byadagi chillies adjust to taste
  • 1 pinch cumin seeds
  • 1 pinch fenugreek seeds/methi seeds
  • ½ teaspoon pepper corns
  • ¼ teaspoon haldi/turmeric powder/ground turmeric
  • 1 inch piece cinnamon
  • 3-4 cloves
  • 2 marata moggu
  • 1 cardamom; husked
  • a few drops of oil

Bisi Bele Bath

  • 2 cups about 150 grams diced vegetables (your choice; I used carrots, green beans and Chayote Squash)
  • ¼ cup about 50grams rice
  • ¼ cup about 50 grams toor dal/spilt pigeon peas
  • ¼ cup about 25 grams oats (optional)
  • 1-2 tablespoon Bisi Bele Bath Masala Powder; adjust to your taste
  • 1 teaspoon tamarind pulp
  • Salt to taste


  • 1.5 tablespoon ghee use oil instead of ghee to make it vegan
  • 1 teaspoon black mustard seeds
  • ¼ cup cashew nuts/peanuts
  • 4-5 Pearl onions/small shallots; thinly sliced optional
  • 10-12 curry leaves


Bisi Bele Bath Masala

  • In a small pan, dry roast the spices (coriander seeds, udad dal, chana dal, cumin seeds, methi seeds,pepper corns, cloves, cinnamon, maratha moggu) one by one till aromatic. Remove from heat and keep it aside till ready to use.
  • In the same pan, dry roast coconut till aromatic and golden brown in color. Remove from heat and keep it along with the roasted spices.
  • To the same frying pan, add a few drops of oil and roast the whole red chillies.
  • Once cooled, using the food processor or a strong blender (or even a coffee grinder), grind all the roasted spices along with coconut, roasted red chillies and cardamom to a fine powder.
  • Store in an airtight container till ready to use.

Bisi Bele Bath

  • Wash and drain rice and toor dal. Pressure cook them together (with about 3 cups water) for about 4-5 whsitles. Let the steam escape.
  • Meanwhile, in a different saucepan, cook the vegetables till tender.
  • Once the steam escapes from the pressure cooker, open the lid and add the cooked vegetables, tamarind pulp and salt.
  • Bring it to a boil on medium heat.
  • Add bisi bele bath masala and oats (if required add water to adjust the consistency) and mix well.
  • Let this simmer till the oats cooks well.

Prepare the tempering/tadka

  • Heat ghee over medium heat in a small tadka pan.
  • Add mustard seeds and when they splutter, add cashew nuts, curry leaves and shallots (if using) and saute till shallots are browned.
  • Pour the tadka or tempering over the rice mix and serve hot with khara boondi.


1. The Bisi bele bath masala powder can be made in advance and stored in an airtight container in the refrigerator for weeks.
2. I prefer to use Byadagi chillies for this spice mix. Byadagi chillies are not the spicy variety of chillies. You can use any red chillies, but adjust to your taste.
3. Leftover Bisi Bele Bath can be stored in an airtight container in the refrigerator and warmed up either on stove top and or in a microwave.
4. Use vegetables of your choice, I have used a combination of carrots, green beans and chayote squash.