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BISI BELE BATH

ADYAR & PEANUT CHUTNEY
MAJJIGE HULI
AKKI ROTI

BISI BELE BATH

Bisi bele bath is a traditional, popular south indian one-pot meal from karnataka that literally
translates to "hot lentil rice" in kannada. It is a spicy, savory rice dish made with rice, lentils (toor
dal), vegetables, tamarind, and a distinct spice blend, usually garnished with ghee and cashews.

Ingredients & Estimated Cost

Ingredient Quantity Estimated Cost (INR)

Coriander Seed ¼ cup ₹30
Bengal Gram ¼ cup ₹5
Urad Dal 2 tsp ₹5
Toor dal ½ cup ₹6
Basmati / Masoori Rice 2 tsp ₹7
Cumin Seed 2 tsp ₹5
Fenugreek 1 tsp ₹5
Seasam Seed 1 tsp ₹10
Poppy Seed 2 tsp ₹40
Black Pepper ½ Cup ₹5
Red Chili Whole 20 nos ₹5
Salt As per taste ₹2
Oil (For Shallow Frying) 20 ml ₹10
Curry leaves 10 nos ₹10
Cloves 5 nos ₹10
Dry Coconut ¼ cup ₹10
Turmeric ½ tsp ₹10
Asafetida ½ tsp ₹10
Ghee 20 ml ₹10
Cashew Nut 5 nos ₹10
Cardamom 6 pods ₹10
Cinnamon 2 inch ₹10
Mustard seed 1 tsp ₹10
 Ingredient Quantity Estimated Cost (INR)
Peanuts 20 gm ₹10
Carrot Chopped 1 nos ₹10
Peas 2 tsp ₹10
Potato Cubed 1 nos ₹10
Onion Cubed 1 one ₹10
Haricot/French Beans Chopped 5 nos ₹10
Tomato Chopped ½ ₹10
Tamarind Extract ½ cup ₹10
Water for cooking process 5 cup ₹10

Total Estimated Cost for Recipe: ₹122 (for 4 serving)

Estimated Cost Per Unit: ₹…….. Per bowl

Instructions

Masala powder:
1. Firstly, in a heavy-bottomed pan take ¼ cup coriander seeds, ¼ cup chana dal, 2 tbsp urad dal, 2 tbsp
cumin, ½ tsp methi, 2 tbsp sesame and 2 tbsp poppy seeds.
2. Roast on low flame until the spices turn aromatic.
3. Also add ½ tsp pepper, 6 pods cardamom, 2 inch cinnamon, 5 cloves.
4. Roast on low flame without burning the spices.
5. Transfer to the plate to cool completely.
6. In the pan heat 1 tsp oil and add 20 dried red chilli, few curry leaves and ¼ cup dry coconut.
7. Roast on low flame until the chilli turns crisp.
8. Transfer to the same plate and allow to cool completely.
9. Once the roasted spices are cooled completely, transfer to the mixer jar.
10. Add ½ tsp turmeric and ¼ tsp hing.
11. Blend to a fine powder and homemade bisi bele bath masala powder is ready.

Bisi bele bath:

1. Firstly, in a pressure cooker take ½ cup toor dal, ½ cup rice, ¼ tsp turmeric and 1 tsp oil.
2. Add 3 cup of water and pressure cook for 5 whistles. Keep aside.
3. In a large kadai heat 2 tbsp oil, 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli, pinch
Hing, 2 tbsp peanuts and few curry leaves.
4. Add ½ onion and sauté slightly.
5. Now add 1 carrot, 1 potato, 2 tbsp peas, 5 beans, ½ tomato, ½ tsp turmeric and ½ tsp salt.
6. Sauté for 2 minutes, or until the vegetables soften slightly.
7. Now add 3 cup water and boil for 10 minutes or until the vegetables are cooked well.
8. Further, add ½ cup tamarind extract and boil well. Add 3 tbsp bisi bele bath masala, 1 tsp chilli
powder and 1 tsp salt.
10. Sauté until the spices are well cooked.
11. Add cooked rice-dal, 1 tsp salt, 2 cup water and mix well adjusting the consistency.
12. Cover and simmer for 10 minutes, or until the flavours are absorbed well.
13. Now pour the fried cashew and mix well. I have fried 2 tbsp cashew in 2 tsp ghee until the cashew
turn crunchy.
14. Finally, enjoy bisi bele bath recipe with boondi and raita.

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Adai - (mixed dal dose)

Adai dose is a traditional, high-protein South Indian savory crepe made by coarsely grinding
soaked raw rice, idli rice, and mixed dals (chana, toor, urad) with red chilies, fennel, and
ginger. Unlike regular dosai, this thick, nutritious batter requires no fermentation and is often
enhanced with onions, curry leaves, and coriander. It is usually cooked until crisp with oil or
ghee and served with coconut / peanut chutney or jaggery.

Ingredients & Estimated Cost

Ingredient Quantity Estimated Cost (INR)

Black gram (Urad dal) ¼ cup ₹30

Green gram (Moon dal) ¼ cup ₹20
Bengal gram (Chana dal) ¼ cup ₹5
Toor dal (Split pigeon peas) ¼ cup ₹10
Ginger 1-inch piece ₹5
Green Chilies (Chopped) 2 ₹5
Cumin seed 1 tsp ₹5
Water for batter ½ to ¾ cup ₹5
Salt As per taste ₹2
Mustard oil 2 tsp ₹10
Ghee ½ cup ₹10

Total Estimated Cost for Recipe: ₹ ……. (for 10 servings)

Estimated Cost Per Unit: ₹ ……. per serving

Instructions

Preparation

1. Wash the lentils in a large bowl at least thrice. Drain the water and add fresh water. Soak for at
least 4 hrs. You can also soak it overnight.
2. Drain the water completely. Add them to a blender jar along with ginger, chili, cumin and salt.
Pour ½ cup water and blend to a smooth batter.
3. If you prefer crisp dosas then add in less water. Blend to a thick batter. If you prefer soft dosas
add more water while blending and make a slightly runny batter, taste test and add more salt if
required.

Make Mixed Dal Dosa

1. Grease a dosa tawa or a griddle lightly. Heat it well on a medium flame.

2. When the pan is hot enough, pour ¾ cup ladle batter to the center. Quickly spread it to a thin
dosa.
3. Cook on a medium heat. Drizzle some oil around the edges.
4. This step is optional. With the help of the spatula, gently scrape off the excess batter and spread it
evenly.
5. When the dosa is cooked, the edges will begin to leave the pan. Flip and cook the dosa on the
other side until brown spots appear.
6. Flip again and cook until crisp. Remove the dosa to a plate and make the next one the same way.
7. Serve mixed dal dosa with chutney or pickle.
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Majjige huli
Majjige Huli is a traditional recipe which is savored throughout South India with slight
difference in the ingredients and names across. It is famously known as “ Majjige huli” in
Karnataka.

Ingredients & Estimated Cost

Ingredient Quantity Estimated Cost (INR)

Coconut Grated ¾ cup ₹20
Green Chilli 3 nos ₹5
Curry leaves 10 nos ₹2
Ghee 2 tablespoons ₹30
 Ingredient Quantity Estimated Cost (INR)
Water As needed ₹0
Oil (For Roasting) 2 tablespoons ₹10
kovakkai / bottle gourd 2 cup ₹10
Curd / yoghurt 2 cup ₹10
Mustard 1 tsp ₹10
Dried red chilli whole 5 nos ₹10
Cumin seed 1 tsp ₹10

Total Estimated Cost for Recipe: ₹…. (for approximately 4 dosa)

Estimated Cost Per Unit: ₹ …… per

Instructions

1. Firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, few curry leaves and 1 tbsp
soaked rice in a small blender.
2. Add ½ cup water and blend to smooth paste. keep aside.
3. Now in a large kadai take 2 cups sliced tindora/bottle gourd.
4. Further add 1 cup water, few curry leaves, ½ tsp salt and mix well.
5. Cover and boil for 10 minutes or till tindora/ bottle gourd cook well.
6. Now add in prepared coconut masala paste along with ¼ tsp salt.
7. Mix well adjusting consistency as required.
8. Boil for 5 minutes or till the raw smell of coconut disappears.
9. Turn off the flame and add ½ cup sour curd. make sure to whisk the curd before adding to prevent
from curdling.
10. mix well till the kodekane / Majjige huli turns silky texture.
11. pour the tempering over Majjige huli and mix well.
12. Serve Majjige huli / kovakkai mor kuzhambu with hot steamed rice.

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AKKI ROTI

Akki Roti (or Akki Rotti) is a popular, nutritious, and gluten-free savory rice flour flatbread from
Karnataka, India. Often enjoyed for breakfast, it is made by mixing rice flour with finely chopped
onions, chilies, herbs (like dill or coriander), and grated vegetables, then patting the dough thin by
hand on a hot pan and cooking it with ghee or oil until crispy.

Ingredients & Estimated Cost

Ingredient Quantity Estimated Cost (INR)

Rice flour 2 cup ₹ 20
Onion chopped 1 nos ₹ 03
Dill leaves 2 tsp ₹15
 Ingredient Quantity Estimated Cost (INR)

Coriander Chopped 2 tsp ₹05

Curry leaves 10 nos ₹03
Ginger grated 1 tsp ₹03
Green chilli chopped 1 tsp ₹03
Cumin 1 tsp ₹02
Salt 1 tsp ₹02
Oil / ghee for roasting 1 cup ₹40

Total Estimated Cost for Recipe: ₹ ……. (for approximately 4 servings)

Estimated Cost Per Unit: ₹ ……..per serving

Instructions

1. firstly, in a large bowl take 2 cup rice flour. make sure to take fine rice flour and not coarse.
2. add 1 onion, 2 tbsp dill leaves, 2 tbsp coriander and 2 tbsp curry leaves.
3. also add 1 inch ginger, 2 chilli, 1 tsp cumin and 1 tsp salt.
4. squeeze and mix well until onions release all the moisture.
5. now add ¾ cup water and start to mix the flour.
6. add more water as required and knead to the smooth and soft dough without putting much
pressure. akki rotti dough is ready, keep aside.

To prepare in banana leaf

1. to prepare akki rotti in banana leaf, grease the banana leaf. if the banana leaf is not tender,
heat slightly and then grease with oil.
2. take a ball sized dough and tap gently to a thin thickness.
3. make 3 holes, this will help to roast as we can add oil in the centre.
4. now flip over to hot tawa and press gently.
5. after a minute, peel the banana leaf gently.
6. flip over once the base is cooked.
7. now add oil and roast both sides until it turns slightly golden.

To prepare on tawa
1. grease the heavy-bottomed tawa with 1 tsp oil.
2. take ball sized dough and tap gently to a thin thickness.
3. place the tawa on medium flame.
4. cook on both sides add a tsp of oil until it turns golden brown.
5. finally, enjoy akki rotti with spicy chutney.

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