Manjushree's Kairuchi

Bisibelebhath Powder

  • Cusine :Karnataka
  • Serve :10
  • Preparation time :1 Hour


  • Coriander seeds 2
  • 1/2 Tbsp
  • Chana dal 2
  • 1/2 Tbsp
  • White sesame seeds 1 Tbsp
  • Black gram/ Urad dal 1tbsp
  • Byadagi red chilies 10-15
  • Cumin seeds 1 Tbsp
  • Black pepper ½ Tsp
  • Cardamom 2-4
  • Cinnamon stick 1 inch
  • Nutmeg small piece (1 inch )
  • Cloves / lavang 6
  • Poppy seeds 2 Tsp
  • Fenugreek seeds ¼ Tsp
  • Asafoetida 1tsp
  • Curry leaves 10
  • Dried coconut / kopra/ desiccated coconut 2 Tbsp


Bisibelebhath is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna, which means "hot lentil sour rice". The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, now a days nobody prepares these masala’s at home because the ready Masala powders are available in all places, so the people thinks home preparation quite lengthy process compare to go and get it ready from shop. Here is a easy method to prepare this powder at home and store it in airtight container for quick use at any time, have a look.

Dry roast the all above ingredients seperatly and allow it to cool.

Then blend and make a fine powder.

Store it in airtight container. 

U can use this powder till 3 months. 


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