Avalakki Bisibele is a twist to the popular bisibelebath of Karnataka. It is made with moong and flattened rice along with vegetables and  spice mix. It is tasty, nutrient rich and ideal for breakfast.

Looking for a different kind of breakfast ? Avalakki Bisibele is  an easy to make, filling and  made with flattened rice. It needs no accompaniment, and ready in an hour. I often make avalakki bisibele for breakfast but it has not made to the blog. In my quest for varied options, it has matched my family likes. The combination of moong and rice flakes cooks faster and makes  a good choice. The other breakfast ideas shared earlier are sago idli, kanchipuram idli, all time favourite masala dosa and masala upma.

We do not  need a well cooked dal, so I prefer to cook it in a thick bottom pan. The vegetable I normally use are beans, carrots green peas and potato. At times, I do add capsicum in the seasoning. You may use varied vegetables but the taste will differ a little. I do not use onion as I prefer to keep a few dishes sans onion. You may add onion in the seasoning.

Avalakki is the regional name for rice flakes. It is available in three variety; thick, medium and thin.  The thin variety gets mushy and is not ideal to use. We should use the medium variety of rice flakes. Bisibele bath is made using tur dal and rice which requires longer time to prepare.

Why should you make Avalakki Bisibele ?

• It is easy to prepare.
• It is filling.
• It is different from the usual poha and a good twist to the bisibelebath which needs ample time.
• It is rich in proteins.
• You can use different kind of vegetables.

Let’s get to  Avalakki Bisibele recipe:

Ingredients:

• 4 litre water
• 1  cup moong dal
• 1/4 teaspoon turmeric powder
• 1 gooseberry size tamarind
• 1/4 cup beans cut into small pieces
• 1 carrot chopped
• 1 potato sliced
• 1/4 cup green peas
• 4 cup rice flakes (poha)
• 3 teaspoon sambar powder
• 1 teaspoon ghee
• 3 tablespoon oil
• 1/4 teaspoon mustard
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 6 cashewnut
• 1 tablespoon ground nut

Method :

1. Take a thick boottom pan, add water and put it to boil. Once the water boils, put washed moong dal to it along with a pinch of turmeric powder. Let it cook for sometime.
2. In the meantime, soak tamarind in water. Cut the vegetables and keep them ready.
3. After sometime, add the veggies. At first, put the beans, followed by carrot and potato pieces. You can also put the green peas if you are using fresh ones. The frozen peas do not need much time, add them at a little later stage.
4. Clean the flattened rice, wash it well and keep it aside.
5. Once the moong dal is partially cooked, add the rice flakes. Let it cook for sometime.
6. Put salt.
7. Extract the pulp from the tamarind.
8. Put some pulp and sambar powder to it. Mix well.
9. In a small pan, make the seasoning.  Add oil, put mustard seeds, as it splutters, add cumin, asafoetida and turmeric powder to it.  Put the groundnut, after a few seconds, add the cashew pieces and pour it over the avallakki bisibele that is being cooked.
10. It is now ready to serve.
11. You can top it with sev or chiwda.

Take a tip:

• The moong dal should not be mushy.
• Ready tamarind pulp may be used.
• Various brands of sambar powder are available in the market.
• You may add capsicum pieces in the seasoning, it lends a good taste.
• You may add a little ghee while cooking.
• Adjust the consistency by adding water in between while it is being cooked.

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5 from 2 votes

Avalakki Bisibele

Avalakki Bisibele is a filling breakfast made with moong dal and rice flakes along with varied vegetables.

Course Breakfast

Cuisine karnataka

Keyword avalakki bisibele, south indian breakfast

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Author Jayashree

Equipment

• thick bottom pan
• ladle
• lid
• small pan
• serving spoon
• bowl

Ingredients

• 4 litre water
• 1 cup moong dal
• 1/4 teaspoon turmeric powder
• 1 gooseberry size tamarind
• 1/4 cup beans cut into small pieces
• 1 carrot chopped
• 1 potato sliced
• 1/4 cup green peas
• 4 cup rice flakes poha
• 3 teaspoon sambar powder
• 1 teaspoon ghee
• 3 tablespoon oil
• 1/4 teaspoon mustard
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 6 cashewnut

Instructions

• Take a thick boottom pan, add water and put it to boil. Once the water boils, put washed moong dal to it along with a pinch of turmeric powder. Let it cook for sometime.
• In the meantime, soak tamarind in water. Cut the vegetables and keep them ready.
• After sometime, add the veggies. At first, put the beans, followed by carrot and potato pieces. You can also put the green peas if you are using fresh ones. The frozen peas do not need much time, add them at a little later stage.
• Clean the flattened rice, wash it well and keep it aside.
• Once the moong dal is partially cooked, add the rice flakes. Let it cook for sometime.
• Put salt.
• Extract the pulp from the tamarind.
• Put some pulp and sambar powder to it. Mix well.
• In a small pan, make the seasoning.  Add oil, put mustard seeds, as it splutters, add cumin, asafoetida and turmeric powder to it.  Put the groundnut, after a few seconds, add the cashew pieces and pour it over the avallakki bisibele that is cooking.
• It is now ready to serve.
• You can top it with some sev or mixture.

Notes

• The moong dal should not be mushy.
• Ready tamarind pulp may be used.
• Various brands of sambar powder are available in the market.
• You may add capsicum pieces in the seasoning, it lends a good taste.
• You may add a little ghee while cooking.
• Adjust the consistency by adding water if needed.

 

If you  make  Avalakki Bisibele, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

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