Millet Bisi Bele Bath Easy Step By Step Recipe
Millet Bisi Bele Bath Recipe Easy Step By Step Cooking Process
Millet Bisi Bele Bath is an incredibly wholesome one-pot meal that reimagines the classic Karnataka dish by replacing rice with nutrient-rich millets. Traditionally a spicy, hearty preparation from South India, this version blends lentils, seasonal vegetables, tamarind, and specially spiced Bisi Bele Bath masala to deliver bold flavors with better nutrition. Kent millets such as foxtail, barnyard, or kodo millets make the dish higher in fibre and minerals while keeping the texture creamy and comforting.
Recipe Card
| Prep Time | 20 mins (plus 2 hrs soaking) |
| Cook Time | 45–50 mins |
| Servings | 4 |
| Difficulty | Medium |
Ingredients With Exact Quantities
- ½ cup foxtail millet (washed & soaked 2 hours)
- ¼ cup toor dal (washed)
- 1.5 tbsp ghee (plus extra for serving)
- 1 tsp mustard seeds
- 8–10 curry leaves
- 2 whole dried red chillies
- ¼ tsp hing (asafoetida)
- 1 medium onion, sliced
- ½ cup diced carrots
- ½ cup diced French beans
- 1 small capsicum, diced
- 2 small green brinjals, sliced
- 1 tomato, chopped
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 3 tbsp Bisi Bele Bath masala powder
- 1.5 tsp salt (adjust to taste)
- 3.5 cups water
- ½ cup tamarind water (soak 3–4 large tamarind pieces)
- ¾ cup cooked toor dal (about ¼ cup dry cooked)
- Khara boondi or papad (for serving)
Step By Step Instructions With Timings
1. Soak And Prep (2 Hrs)
Rinse the foxtail millet under clean water. Soak it in enough water to cover for at least 2 hours. This softens the grains and ensures even cooking. While soaking, prepare tamarind water by soaking tamarind in ½ cup warm water and extracting the pulp. Cook the toor dal separately until soft and set aside.
2. Tempering (5 mins)
Heat 1.5 tbsp ghee in a heavy bottom pan or kadai. Add mustard seeds and allow them to splutter. Add curry leaves, dried red chillies, and hing. Sauté for 10–15 seconds until aromatic.
3. Sauté Vegetables (5–7 mins)
Add sliced onion and sauté on medium heat for 2–3 minutes until translucent. Add carrots, beans, capsicum, brinjals, turmeric powder, chilli powder, and salt. Continue stirring for another 3–4 minutes until the vegetables start to soften.
4. Combine Grains, Dal, And Spices (2 mins)
Drain the soaked millet and add it to the pan along with chopped tomato and Bisi Bele Bath masala powder. Stir thoroughly to combine the spices with the vegetables.
5. Cooking The Millet Bisi Bele Bath (35–40 mins)
Add 3.5 cups water and the cooked toor dal. Cover the pan with a tight-fitting lid and simmer on low heat for 35–40 minutes. Stir occasionally to ensure grains don’t stick to the bottom. The mixture will thicken to a creamy, porridge-like consistency when done.
6. Add Tamarind And Final Simmer (2–3 mins)
Pour the tamarind water into the cooked millet mixture. Stir gently and simmer for another 2 minutes to let the tangy tamarind infuse.
7. Serve Hot (Immediate)
Turn off the heat. Drizzle extra ghee over the top and serve with khara boondi or papad for a delightful texture contrast. Garnish with fresh coriander if desired.
Nutrition Information Per Serving
| Calories | ≈372 kcal |
| Carbohydrates | 66 g |
| Protein | 14 g |
| Fat | 9 g |
| Fiber | ≈18 g |
| Vitamin C | ≈113 mg |
| Iron | ≈5 mg |
These values are based on an adapted recipe variant with millets and seasonal vegetables.
Pro Tips From Personal Cooking Experience
When I visited Bangalore several years ago, I tried the traditional rice version and what surprised me was the depth of flavour achieved with slow-simmered masala and dal. In my kitchen, substituting millets made the dish even more satisfying without losing its signature taste. I personally recommend soaking the millets longer if your kitchen is cooler, as this gives them a softer texture after cooking. Do not rush the simmering stage — low heat for 35–40 minutes allows the flavours to marry perfectly.
- If the Bisi Bele Bath turns too thick, add ½ cup warm water and simmer for 2 minutes to loosen it.
- Use freshly ground Bisi Bele Bath masala (or a high-quality store-bought brand) for best aroma.
- Add a splash of lemon juice when serving for extra brightness.
Chef’s Notes: Substitutions And Storage Tips
If you don’t have foxtail millet on hand, barnyard or kodo millets work beautifully — just adjust soaking times. Some cooks prefer to pressure cook the millet and dal together before adding the vegetable masala; that’s a great shortcut if you’re short on time. Cooked Millet Bisi Bele Bath stores well in the fridge for up to 3 days.
Reheat on the stovetop with a splash of water for the best texture. Freeze individual portions in airtight containers for up to 1 month.
Frequently Asked Questions
Can I Make Millet Bisi Bele Bath In A Pressure Cooker?
Yes. After sautéing the vegetables, add soaked millet, dal, water, and spices to a pressure cooker. Cook for 2–3 whistles on medium heat, then add tamarind water and simmer for 2 minutes after releasing the pressure.
Which Millets Are Best For Bisi Bele Bath?
Foxtail, barnyard, and kodo millets are excellent choices because they absorb flavours well and cook to a creamy texture similar to rice.
How Spicy Is This Dish?
This version has mild heat from red chilli powder and dried chillies. Increase chilli quantity if you prefer a spicier meal.
