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Bisibelebath is a spicy, rice-based dish with origins in the state of Karnataka, India. It is said to have originated in the Mysore Palace. It is served hot and sometimes eaten with chutney, boondi, salad, papad, or potato chips.

  • Direction For Use : In a cooker, add 100gm rice, 100gm toor dall, 200gm of vegetables(carrot, beans, potato, turmeric, groundnuts, and green peas), ,1 ltr water and cook for 2 whistles. Then add 3 tbsp tamarind puree, salt as needed, jaggery, and 4 tbsp of IHP Iyengars Bisibelebath Masala, cook on low flame without lid and keep aside. Season with mustard, hing, onion if required. Cook on low flame for 5 mins. Serve with Khara boondi for better taste
  • It contains Urid dal, gram dhal, coriander, dry coconut, chilli, nutmeg, poppy seeds, cinnamon, turmeric curry leaves, mace
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