Samai in Bisibelabhath Style.


Bisisbelabath  is rice cooked with  dal and  mixed with a specially made Sambhar . Internet research gave me an idea to cook Samai  in Bisibela bath style. i followed my traditional recipe and got a yummy dish. As per my terms of using millets i wanted to make them more easy to cook, tasty and regular in our food. This sambhar rice is tasty and as it is full of spices we do not get the bland taste associated with millets. So the second rule for using millets is adding spices to them to make them unnoticeable in the taster’s taste buds.


  1. Samai -1 cup
  2. Tuvar Dal – 1/2 cup (Reduce this to half as i found the rice and dal yielding a large quantity)
  3. Mixed Vegetables(Carrot, Drumstick, Beans, Potato)- 1 cup
  4. Tamarind –  a small lemon size
  5. Small onions – 6(Chopped)
  6. Ground nuts – 1/2 cup
  7. Salt – to taste
  8. Oil and ghee – 3 tsp
  9.  Mustard seeds -1 tsp
  10.  Curry , coriander eaves – a handful
  11. Turmeric powder -1 /2 tsp
  12. Hing -1 /2 tsp

To Roast and Grind:

  1. Coconut – 1/2 cup
  2.  Cinnamon- 1/2 inch
  3. Clove s-2
  4. Cardamom- 2
  5. Bayleaf -1
  6. Coriander seeds – 2 tsp
  7.  Channa Dal- 1 tsp
  8.  Red Chilli- 3 to 4
  9. Methi seeds-1/2 tsp


1.Soak tamarind in water.

2.Wash Tuvar dal and samai rice in water . Add 4 to 5 cups of water . Add a pinch of turmeric powder and hing. Cook in a pressure cooker for 3 to 4 whistles.When cooked mash a little, the rice and dal mixture.

3.Cut vegetables and grate coconut.

4. In a pan add  a tsp of oil . Then roast and grind as given in the To Roast and Grind list . Start with cinnamon. and finally switch off the stove and fry the coconut for a minute. When cool dry grind this mixture

5. In a kadai add  oil and ghee . Add mustard  seeds and hing .

6..Then fry the small onions and saute well.

7..Add the vegetables, peanuts  and give a good mix.

8.. Add  the Tamarind water  and turmeric powder  and give a boil.

9.. When the vegetables are cooked  add the Spices powder  and salt .

10.Add the curry leaves and coriander leaves.

12. Give a boil and then switch off.

13.Mix this sambhar with the rice . Add a dash of ghee or gingelly oil and serve hot with Fryums .


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