Foxtail Millet Bisi Bele Bath

Foxtail Millet Bisi Bele Bath

Millets, veggies and pulses. I was pleasantly surprised when I first had a Bisi bele bath with millets in it. Lots of veggies and a good amount of ghee on it. There is a slight change when rice is removed but it was delicious. This bisi bele bath recipe takes out the rice to bring in some millets. Bisi bele bath is a classic from Kartnataka, millets are healthy and are one of the best gluten-free substitutes. So there is the spice punch, the aroma of curry leaves and the richness of ghee.

Cooking Foxtail millets is a little tricky. It needs a lot of water. The millets have to be soaked in water for a while before being pressure cooked with almost three times the quantity of water. Less water and the millets start getting burnt. The prep takes some time so doing a few things simultaneously helps speed the cooking. The millets-dal can be pressure cooked while the veggies are also quickly pressure cooked simultaneously.

Pressure cooked millets & dal mixed in  spiced tamarind juice and cooked vegetables. Tempered with mustard seeds and curry leaves

Pressure cooked millet and dal

Half cooked veggies

Bisi bele bath powder

Foxtail Millet Bisi Bele Bath Recipe

Tools used: Pressure Cooker, Pot, Tempering Pan 


  • Fox Tail Millet: 3/4 cup
  • Toor Dal / Pigeon pea / Pulses: 1/4 cup
  • Carrots: 2
  • Potato: 1 large
  • French Beans: 6-8
  • Green peas: 1/4 cup
  • Peanuts: 1/4 cup
  • Onion: 1
  • Curry leaves: 12-15
  • Mustard seeds: 1/2 tsp
  • Turmeric powder: 1/4 tsp
  • Red chillies: 4
  • Bisibella bath powder: 1.5 tsp
  • Red chili powder: 1tsp
  • Clarified butter/Ghee: 2 tbsp
  • Aesefotida (optional)
  • Tamarind: lemon sized ball
  • Oil: 2 tbsp + 2 tsp for tempering
  • Salt


  • Wash the millet & dal and pressure cook with at least 3 cups of water
  • Clean, peel & cut the vegetables into small pieces.
  • Boil the vegetables until they are half cooked
  • Soak the tamarind in some warm water. After some time, use your hands and squeeze out the tamarind juice


  • Heat oil in a thick kadai/wok
  • Fry the onions and then the peanuts for about two minutes on low heat
  • Add the turmeric powder & a pinch of aesfotida and mix well
  • Add the tamarind juice & mix well
  • Add the bisi bele bath powder & red chili powder & mix well
  • Strain the veggies & add them in the wok
  • Add a cup of water & cook the vegetables on low flame
  • Turn off the heat and add the cooked millet-dal to the kadai and mix throughly
  • Add salt to taste
  • Heat the oil for tempering
  • Add the mustard seeds & allow them to crackle
  • Add the red chilies & curry leaves
  • Pour the tempering over the top & mix well
  • Mix in the ghee and serve hot

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