Avalakki Bisi Bele Bhaat | Poha Bisi Bele Bhaat | Breakfast Recipes

Perfect for breakfast lunch or dinner, delicious avalakki bisi bele bhaat
08/17/2018 8:00:35 AM vindhyadesai

Avalakki Bisi Bele Bhaat

Making variations of famous dishes can be delicious at times. Like this avalakki bisi bele bhaat which is an easy alternative to making elaborate bisi bele bhaat. Both taste great and the textures are slightly different. For avalakki bisi bele bhaat I generally add mung dal or hesaru bele. Whereas for rice bisi bele bhaat we add toor dal or togari bele.
As this is a quicker version of traditional BBB it’s not necessary to grind a coconut masala. Avalakki or poha is quite light on its own so we do not need additional things to make it rich and heavy. Throw in a few cashews and groundnuts for that crunch and colour. Generally, avalakki bisi bele bhaat is served immediately. Avalakki/poha absorbs a lot of liquid and so does mung dal, so it’s best to serve it fresh.

I use homemade bisi bele bhaat powder for a fresh aromatic taste. You can also make use of fresh sambar powder to make avalakki bisi bele bhaat. Do not oversoak the avalakki/poha, it absorbs the masala as it sits. Try more breakfast recipes from FOI, palak paddu, paneer besan cheela, kotte kadubu, corn idli, set dosa etc.

Avalakki Bisi Bele Bhaat | Poha Bisi Bele Bhaat | Breakfast Recipes
 
Prep time
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Perfect for breakfast lunch or dinner, delicious avalakki bisi bele bhaat
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4 people
Ingredients
  • ½ Cup mung dal/hesaru bele
  • 1 Cup thick avalakki/poha
  • 1 Tbsp ghee
  • 2 Tsp coconut oil
  • 1 diced carrot
  • 7-8½" cut green beans
  • 1 tomato
  • ½ diced green capsicum/bell pepper
  • ½ Cup green peas
  • 1 Tsp mustard
  • ½ Tsp jeera
  • A broken dry red chilli
  • 1 Tsp urad dal/uddina bele
  • 1 Tsp chana dal/kadale bele
  • ¼ Cup groundnuts
  • 8-10 cashews
  • Few curry leaves
  • 1 piece/1 Tbsp jaggery
  • 2 Tbsp tamarind extract or 1 Tsp tamarind paste
  • 1 Tbsp bisi bele bhaat powder/sambar powder
  • ¼ Tsp red chilli powder
  • ¼ Tsp turmeric
  • Salt to taste
  • Coriander leaves to garnish
Method
  1. Heat half the ghee and oil in a pan/pot
  2. Add carrot and beans, saute for 2-3 mins
  3. Add chopped tomato and saute
  4. Meanwhile wash mung dal and keep aside
  5. Once tomatoes soften a bit add washed mung dal
  6. Pour 2 Cups water and let it cook
  7. While the vegetables and dal are cooking, heat remaining oil and ghee in another pan and add mustard and jeera. Let them splutter
  8. Add a pinch of hing, broken red chilli, urad dal, chana dal and curry leaves
  9. Add groundnuts and cashews and fry till they start turning golden
  10. Next add chopped capsicum and saute
  11. When capsicum caramelize lightly and soften remove from heat keep aside
  12. Now in the other pan dal should have cooked and vegetables softened
  13. Lightly mash the dal and mix well
  14. Add tamarind paste/extract and jaggery
  15. Next masalas can go in, BBB powder or sambar powder, turmeric and red chilli powder, mix well
  16. Add salt to taste and some green peas
  17. Pour water to adjust consistency and let it simmer
  18. Wash avalakki/poha 2-3 times
  19. Let it soak in water for 3-4 minutes or till they are soft to the touch
  20. Drain avalakki/poha and squeeze excess water
  21. Add the washed poha into the dal masala
  22. Mix very well
  23. Next add the capsicum mixture we fried earlier
  24. Lastly add coriander to garnish
  25. Serve hot!
Notes
As mentioned you can use BBB masala or sambar powder

Add potato also if you like, you can also add some double beans, tastes great!

Do not oversoak the avalakki/poha it will become very soggy

Avalakki Bisi Bele Bhaat Stepwise:
Heat half the ghee and oil in a pan/pot
Add carrot and beans, saute for 2-3 mins
Add chopped tomato and saute
Meanwhile wash mung dal and keep aside
Once tomatoes soften a bit add washed mung dal
Pour 2 Cups water and let it cook
While the vegetables and dal are cooking, heat remaining oil and ghee in another pan and add mustard and jeera. Let them splutter
Add a pinch of hing, broken red chilli, urad dal, chana dal and curry leaves
Add groundnuts and cashews and fry till they start turning golden
Next add chopped capsicum and saute
When capsicum caramelize lightly and soften remove from heat keep aside
Now in the other pan dal should have cooked and vegetables softened
Lightly mash the dal and mix well
Add tamarind paste/extract and jaggery
Next masalas can go in, BBB powder or sambar powder, turmeric and red chilli powder, mix well
Add salt to taste and some green peas
Pour water to adjust consistency and let it simmer
Wash avalakki/poha 2-3 times
Let it soak in water for 3-4 minutes or till they are soft to the touch
Drain avalakki/poha and squeeze excess water
Add the washed poha into the dal masala
Mix very well
Next add the capsicum mixture we fried earlier
Lastly add coriander to garnish
Serve hot!

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