ಕುಚ್ಚಕಿ ಅಕ್ಕಿ ಬಿಸಿಬೇಳೆ ಬಾತ್/Rosematta Rice Bisibhelle Bhath

Rosematta rice is cooked in a traditional mud pot in north canara.  If you happen to go to Dharmastalla and look for breakfast in the morning you can see in most of the hotels selling Rosematta rice Porridge. Wow i just loved the kongi there they serve with onion and coconut soaked in red masala but was semi dry i can’t remember but was very tasty. We used to  prepare this rice as normal rice and serve with spinach sambhar which is also a good combination and with curds it is just heavenly.

To know more about Rosematta Rice, Visit Indira’s Mahanandi who has given a wonderfull picture of how to cook and ways to eat this rice. Seeing the beautifull picture of pongal, i thought why not i cook bisibhelle bhath with this as my daughter just hates this rice but loves besibhellebhath . The idea just clicked right to make her eat. She just loved it, and asked to add it to our weekly dinner menu.

All you need

Rosematta Rice - 1 .5 cups

moong/thoor dhall split -1 cup

tomatoes - 1 big

tamarind paste - 1 tsp (optional)

onions - 1 big

Vegetables (carrot/beans/cabbage/peas/chowchow)

jaggery  and salt to taste

cashews - 10

curry leaves - 1 sprig

mustard - 1tsp

hing - 1/4 tsp

 

masala powder

channa dhall - 1 tbsp

urad dhall - 1 tbsp

dry chillies - 5-6

cinnamon - 1 inch

cloves - 6

cardamom - 1(with skin)

Jajikayi /nutmeg - 2 flakes

pepper corns - 1 tsp

poppy seeds - 1 tsp

coriander seeds - 4 tsp

jeera seeds - 1 tsp

menthi seeds - 1 tsp

turmeric - 1/4 tsp

coconut - 2 tbsp

Fry all the above for masala on low flame with oil until nice aroma or slightly reddish ting and dry grind them

You can add or minus quantity some of the contents as all depends on the taste each one prefers.

Sometimes due to utter laziness i just use ever ready MTR vangibhath with Inyengar bisibhella bhath powder

 

Method:

•  Cook Rice with water until soft i used 4.5:1 Water:Rice measurements. (rice cooker /on low flame)

• Cook moong dhall with turmeric and tomatoes in cooker until soft and mushy like for dhall

• Steam vegetables until half done

• Take a kadai and fry onions in oil until light brown, (if not prefer frying you can ommit this)

• now mix the required masala with the dhall well

• Add the cooked rice, tamarind paste/juice, steamed vege, dhall with the masala, salt, 2 cup of water mix well and allow to cook for about 5 - 10 mins until the vege is soft and a thin layer of dhall on top. Cooking this way makes masala to be soaked in rice and vege. Turn off fire.

• Do occassionally stir while cooking as the dhall will tend to thicken fast and stick to the bottom of the kadai

• Finnally prepare the takda(vogarne) heat oil fry chashews add it to the bhath, in same oil/seperate heat mustard seeds, hing and curry leaves and add to bhath once done and close the rice with a cover so it retains the flavour.

• Drizzle some ghee on top and serve hot with raita/kara(spicy) bhoondi.

• Yesterday we had this with microwaved jeera papad.