Bisibelebath with Homemade Bisibelebath Powder

Bisibelebath 9

Bisibelebath is my favorite vegetarian rice entree. It is a comfort food. When it is made right, it fills your heart and tummy. I used to buy MTR bisibelebath masala until I found a very good Bisibelebath recipe at Healthy Home Cooking. I double the masala ingredients and refrigerate the powder. It speeds up the cooking process.

Be very  generous with the ghee. It makes the bisibelebath more divine.

Ingredients for Bisibelebath powder:

  • Oil – 1 tsp
  • Dry red chili – 10
  • Channa dal – 2 tbsps
  • Urad dal – 1 tbsp
  • Cinnamon stick – 3 inches
  • Cloves – 6
  • Cardamom – 2
  • Fenugreek seeds – 8 seeds
  • Coriander seeds – 1/4 tsp
  • Curry leaves – 2 springs


    • Heat oil in a wok.
    • Add dry red chilli and saute for 10 – 15 seconds. Remove the chilies unto a bowl and let them cool.
    • Add channa dal, urad dal, cinnamon stick, cloves, cardamom, fenugreek seeds, coriander seeds and curry leaves to the same pan and saute until the dals turn golden brown.
    • Remove the spices onto a bowl and let them cool down completely.

Bisibelebath 1

    • Grind the roasted ingredients into a fine powder.

Bisibelebath 4

  • Store the powder in an airtight container. Refrigerated the powder.

Ingredients for Bisibelebath:

  • Sona masoori rice/ raw rice – 1/2 cup
  • Toor dal – 1 cup
  • Tomato – 1/2 a tomato chopped
  • Tamarind – 2 heaping tsps
  • Mixed vegetables – 3/4 cup ( carrot, beans, peas, drumstick), chopped
  • Salt – to taste
  • Hing/ Asafoetida – 6 pinches
  • Bisibelebath masala – 3 tbsps + 1 tsp
  • Water
  • For seasoning:
    • Ghee – for seasoning, I use a lot of ghee for bisibelebath( 1/4 cup)
    • Mustard seeds – 1/8 tsp
    • Cashews – 8, broken
    • Curry leaves – 6 leaves


    • Soak tamarind in hot water and set in aside.
    • Cook rice and set it aside. Overcook the rice and mash it.

Bisibelebath 2

    • Pressure cook toor dal and tomato with water for 4 whistles.
    • Mash the dal.

Bisibelebath 3

    • Add mixed vegetables,tamarind extract, salt, hing, bisibelebath masala and rice.

Bisibelebath 5

Bisibelebath 10

Bisibelebath 6

    • Add 2 cups of water and mix well.

Bisibelebath 7

    • Pressure cook for 1 whistle.
    • Prepare seasoning by heating ghee in a pan.
    • Add mustard seeds and wait till it splutters.
    • Add curry leaves and cashew.
    • When the cashew turns golden brown, turn off the heat and add it to the bisibelebath.

Bisibelebath 8

  • Mix well and serve it hot with fryums or potato chips.



Karuveppilai Podi

curry leaf podi 1

Karuveppilai podi/ curry leaf powder can be used as a side dish for dosa/ildi. Mix the powder with sesame oil and enjoy.


  • Oil – 1/2 tbsp + 1 tbsp
  • Curry leaves – 2 cups, washed and pat dried
  • Dry red chilli – 6
  • Channa dal – 1/4 cup
  • Urad dal – 2 tbsps
  • Cumin seeds – 1 tbsp
  • Corriander seeds – 1 tbsp + 1/2 tbsp
  • Hing – 1/8 tsp
  • Tamarind – 1 heaping teaspoon of tamarind
  • Salt – to taste


    • Heat 1/2 tbsp of oil in a wok.
    • Add the curry leaves and keep stirring until they turn crisp.
    • Remove the curry leaves onto a plate to cool.
    • Add 1 tbsp of oil to the same wok and fry the dry red chillies for a minute.
    • Remove the chillies and let them cool.
    • Add channa dal, urad dal, cumin seeds, coriander seeds and hing to the wok and fry them in medium heat until they turn a bit darker than golden brown. Keep stirring continuously.
    • Remove them onto a plate and let it cool down completely.

curry leaf podi 2

  • When the ingredients have cooled down completely; grind the curry leaves, chilli, dal mixture, tamarind and salt together in a mixer into a coarse powder.
  • Taste the powder by mixing it with little sesame oil or any cooking oil to check the salt level.Add more salt if required.
  • Store the karuveppilai podi/ curry leaf powder in an air tight container.

Sambar Powder

Sambar Powder

This sambar powder recipe is from my MIL. I have been using this powder for a very long time. It requires no roasting.
Click here for Sambar recipe.


  • Dry Red Chilli -50 grams
  • Coriander Seeds – 25 grams
  • Cumin Seeds – 1 tsp
  • Fenugreek Seeds – half of 1/8tsp


Grind the above ingredients in a mixie to a fine powder. As fine as possible. Store sambar powder in an airtight container.

Dosa / Idli Podi

Idli-Dosa Podi

Every family in South India have their own recipe for Idli/Dosa Podi/ Milagai Podi. It can be stored for three or four weeks. It is a blend of lentils and spices. Its real taste is brought out when eaten with idli or dosa. It is a quick side dish when there is little time to make breakfast. Idli/ Dosa Podi is eaten by mixing the spice powder with sesame oil.


  • Oil – 1 tsp
  • Dry red chillies – 1/2 cup
  • Urad Dal – 3/4 cup
  • Chana Dal – 1 tbsp
  • White Sesame seeds – 1 tsp
  • Raw rice – 1 tsp
  • Hing/ Asafoetida – 3/4 tsp
  • Salt – to taste


Idli-Dosa Podi 1

  • Heat oil in a nonstick pan.
  • Add the red chillies and fry them till they puff up or for 15 seconds.
  • Remove the red chillies from the pan and transfer it to a plate.
  • In the same pan add urad dal, channa dal, sesame seeds and raw rice.
  • Keep stirring continuously until the urad dal and channa dal turns brown.
  • Make sure that the dal turns brown but it must not be burnt.
  • If the dal is not fried properly, the dosa/idli podi will have a raw flavor.
  • Idli-Dosa Podi 2

  • Transfer the dal mixture to the plate that contains the fried red chillies and let it cool down.
  • When the dal has cooled down completely, grind the the spices together in a mixer.
  • Add salt to taste before grinding it.
  • You can grind it to a coarse or smooth powder.


  • After grinding the podi, mix it with a little oil and taste it.
    If the podi is too spicy, add more salt to the powder and mix well.