Brown Rice Bisi Bele Bath (Rice-Lentil Porridge - Karnataka style)

          This is a traditional rice & lentil dish / porridge / khichdi from the South Indian state of Karnataka. It is very nutritious and healthy as it has the goodness of mixed veggies, lentils and rice. It is commonly prepared in every household and is generally enjoyed for breakfast. So it is a balanced first meal of the day. However it can also be served for lunch / dinner.

          I have used brown rice in this recipe, but it is purely optional. The taste and the flavour of this dish comes from the special homemade Bisi Bele Bath masala and the tempering that is poured on the end product. It is a one-pot meal which is relished with papad / chips and any pickle of your choice. So check out the step by step pictorial recipe to prepare it.

          This one-pot wonder is just perfect when you want something quick and easy to prepare.

There are various methods of preparing it. Some prefer to pressure cook the rice and dal at one go. 

          Others cook them separately and then incorporate it with the boiled veggies, ground spice mix, followed by the tempering. You can also add any veggies of your choice and those that are easily available in your kitchen. 

          Any leftover rice and boiled lentil can be quickly turned into this flavorful rice preparation, to be relished as a comfort meal with papad and pickles. 

• 1 cup brown rice
• 1/2 cup tuvar dal (pigeon pea lentil)
• 2 tbsp. oil
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies, chopped
• 2 tbsp. peanuts / cashew nuts
• 1 tomato, chopped
• 2 cups chopped veggies (beans, carrots, peas, eggplants, potatoes, etc.)
• 3-4 tbsp. bisi bele bath masala (Recipe given below)
• salt to taste
• 1/2 cup tamarind pulp

Tempering - 

• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 dry red chili
• 1 tsp. coriander leaves to garnish
• extra ghee to serve 

           Soak the rice and tuvar dal for an hour. Pressure cook the dal in 1 cup water for 4-5 whistles. Keep aside. Cook the brown rice in enough water till done. Drain and keep aside. 

          Add 1 cup water to the veggies and pressure cook for one whistle. Heat 1 tbsp. oil and sauté the eggplants till light brown. Drain and keep aside. 

         Add 1 tbsp. oil and fry the onion, ginger, curry leaves and green chilies till light brown. Add the chopped tomatoes and peanuts. Cook, covered, till it is mashed.

          Now add the boiled dal, followed by the cooked rice, boiled veggies, sautéed eggplant, tamarind pulp, ground spice powder and salt. Simmer for 5-10 minutes on a low flame.

          Adjust the water. The consistency should be that of khichdi / porridge. When done, transfer to a serving dish.

          For the tempering - Heat the ghee in a pan and temper with dry red chili and mustard seeds. After it stops spluttering add curry leaves and sauté for a few seconds. 

          Switch off the flame and pour this tempering over the prepared Bisi Bele Bath. Garnish with coriander leaves and drizzle some ghee. Serve hot with papad / chips and pickle.

Bisi Bele Bath Masala (Spice Mix)

• 6-7 dry red chilies
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 2 tbsp. desiccated coconut
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. chana dal (Bengal Gram)
• 2" cinnamon stick
• 5-6 green cardamoms
• 8-10 cloves
• pinch of salt

          In a pan dry roast all the above mentioned ingredients for 1-2 minutes or till you get a nice aroma. Switch off the flame and keep stirring for another minute.

          Transfer to a plate and allow it to cool. Then grind to a fine powder and store in an air tight container.

                 Dry roast all the mentioned ingredients till you get a nice aroma. When cool,

                 grind to a fine powder & store in an air tight container.

                          Cook the brown rice in enough water till done. Drain & keep aside. 

Pressure cook the dal in 1 cup water for 4-5 whistles. 

                            Add 1 cup water to the veggies and pressure cook for one whistle.

                    Heat 1 tbsp. oil & sauté the eggplants till light brown. Drain & keep aside. 

Add 1 tbsp. oil & fry onion, ginger, curry leaves & green chilies till light brown.

 Add chopped tomatoes & peanuts. Cook, covered till it is mashed.

                                 Add the boiled dal, followed by the cooked rice, 

                                  boiled veggies, sautéed eggplants

                                  ground spice powder, 

                              salt & tamarind pulp. Simmer for 5-10 minutes on a low flame.

                       Heat the ghee in a pan & temper with dry red chili & mustard seeds.

                       After it stops spluttering add curry leaves & sauté for a few seconds. 

          

                                  Pour this tempering over the prepared Bisi Bele Bath.

                    Garnish with coriander leaves & ghee. Serve with papad / chips & pickle.

Benne Dosa (Karnataka Style Butter Dosa)

          This is a traditional Karnataka special dosa which has its origin from Davangiri. The dosa batter is slightly thick in texture so also the dosa. Apart from the usual lentil and rice that goes into making a  dosa, some ground puffed rice is also added to the batter for some extra softness. 

          Benne means butter and so the dosa is prepared with a generous amount of butter and also topped with some extra butter during the time of serving. Generally it is served with coconut chutney and potato curry. So check the step by step pictorial recipe to prepare this yummy breakfast delicacy.

• 1 & 1/2 cups rice
• 1 cup poha / beaten rice (I used brown poha)
• 1/2 cup urad dal (split black gram)
• 1/4 tsp. fenugreek seeds
• salt to taste 
• butter to shallow fry

          Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. Wash the poha well, drain and keep aside. 

          Blend the rice, dal and fenugreek seeds to a smooth paste with required quantity of water. Transfer to a large bowl. Blend the washed poha too and add to the batter. 

          Ferment overnight. Next morning add salt to taste and mix well.

          Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.

          The Benne Dosa is prepared slightly thick than the regular dosa. Spread some butter over and around the edges. Cook till it is golden brown on one side.

           Flip it over and cook the other side too till done. Serve these dosas with chutney, sambar and some extra butter on the top. 

                        Fermented batter. Next morning add salt to taste & mix well.

                     Heat a tawa & pour a ladleful of the batter. Spread into a circular motion.
                     Spread some butter over & around the edges. Cook till it is golden brown
                     on one side.
          

                       Flip it over and cook the other side too till done. 

                               Serve with chutney, sambar & some extra butter on the top. 

Stuffed Tumkur Keema Idli (Steamed & Stuffed Mince Cake - Tumkur Speciality)

          I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli. So thought of giving it a try but with a twist. I made stuffed keema Idli and relished them with coconut chutney and sambar. So go ahead and make them by checking out the step by step pictorial recipe to prepare this delicacy.

• 2-3 cups idli batter
• 2-3 tbsp. coriander leaves
• 1 tbsp. idli podi
• 1 tsp. oil 

Stuffing- 

• 300 gms. chicken mince
• 1/2 cup coriander stem, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1-2 tbsp. coriander leaves

          In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.

          Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. Add the mince and the chopped coriander stems. 

          Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.

          Pour a layer of the idli batter in a greased steel container / tiffin box. Spread 2-3 tbsp. of the keema over it, followed by some coriander leaves and idli podi. The final layer should be of the idli batter.

          Steam for 20-22 minutes (5-7 minutes on a high flame and the remaining on a medium to low flame.) 

          Set aside for 15-20 minutes before demoulding it. Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar.

                               The prepared keema. Add coriander leaves & keep aside.

                   Pour a layer of idli batter in a greased steel container. Spread 2-3 tbsp. 
                   of  keema over it, followed by some coriander leaves & idli podi. 

                                The final layer should be of idli batter.

                     Steam for 20-22 minutes (5-7 minutes on a high flame & remaining on 
                     a medium to low flame.) 

                                The steamed Idli.

                                Demould it when it slightly cools down.

                 Serve these yummy Stuffed Keema Idlis with coconut chutney & sambar.

Bok Choy Akki Roti (Rice Flour Flat Bread with Pak Choy Greens - Fusion Style)

          Akki Roti, made out of rice flour, is a popular karnataka special breakfast. They are very wholesome and can be had as it is or with chutney, pickle or any side dish. A whole lot of ingredients and spices are added to it to make them more appetizing. I gave a slight twist to the original recipe by making it in a fusion style by adding some chopped Bok Choy greens. It can be a great lunch box meal too.

• 1 cup rice flour
• 1 cup loosely packed pak choy (only the greens), chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 small onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. ajwain (carom seeds)
• oil to shallow fry

          In a bowl, combine all the above mentioned ingredients, except oil. Add warm water little at a time and knead into a dough. Keep aside for 10-15 minutes.

          Divide into 3 equal portions. Take one portion and spread directly on a greased tawa / griddle with your fingers.

          Keep a bowl of water alongside to dip your fingers in it in order to spread evenly and as thin as possible into a round circle.

          Make a few holes on it and fry on a low flame by drizzling oil in the holes and around the edges.

          Fry till golden brown on one side before flipping it over on the other side. when one is done, simply place the back side of the tawa under running water for a few seconds to cool down and proceed as usual to make the next one. Serve them hot with pickles, chutney or any side dish.

Bisi Bele Bath Masala

          This is the basic and authentic homemade masala powder that goes into making the Karnataka special Bisi Bele Bath which is a rice-lentil khichri / porridge with vegetables in it. This spice mix is very essential to prepare this delicacy. 

          A whole lot of spices like coconut, chana dal, urad dal, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, dry red chilies and whole garam masala are used to prepare it. Marathi moggu if available can also be added. So check out the step by step pictorial recipe to prepare it.

• 6-7 dry red chilies
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 2 tbsp. desicated coconut
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. chana dal (Bengal Gram)
• 2" cinnamon stick
• 5-6 green cardamoms
• 8-10 cloves
• pinch of salt

          In a pan dry roast all the above mentioned ingredients (except coconut) for 1-2 minutes or till you get a nice aroma coming through.

          Now add the desicated coconut and salt. Switch off the flame and keep stirring for another minute.

          Transfer to a plate and allow it to cool. Then grind to a fine powder and store in an air tight container.

                                 All the above mentioned ingredients.

                                Dry roast them (except desiccated coconut) for 1-2 minutes.

                               Add coconut & switch off the flame. Stir for another minute.

                                  Allow it to cool done.

Grind into a fine powder.

                                  Store in an air tight container.