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1. Chillies (Bedige menasina kaayee - 30 nos or Guntur Chillies - 15 nos)
2. Dhaniya - 50g (approximate)
3. Channa Dhal - 1 Tablespoon (kalla paruppu / Kalle bele)
4. Urad Dhal -      1 Tsp   (Uddina Bele)
5. Pepper - 1/2 teaspoon
6. Mustard - 1/2 teaspoon
7. Fenugreek(Menthi) - - 1/2 teaspoon
8. Gus gus - 1/2 teaspoon
9. Elaichi - 2 nos
10. Lavang - 5 pieces
11. Patta - 2 inches - 1 number
12. Marathi Moggu - 4 nos
13. Dry Coconut (kobra) - Half
14. Rice - 1/2 kg
15. Toor Dhall - 300g         (togari bele)
16. Vegetables - Beans, Carrot, Peas, Capsicum.
17. Tamarind - 50g
18. Jaggery - 1 Tbsp

Things to be kept ready before the actual preparation

1. Do a dry fry individually of Pepper, Mustard, Menthi, and Gus Gus and mix them. Lets call this Powder1

2. Do a oil fry of Chillies, Dhaniya, Channa Dal, Urad Dhal, Elaichi, Patta, Lavang, Marathi Moggu and powder them. Lets call this Powder2

3. Mix Powder1 and Powder2 now, add coconut and grate it to get Powder3

3. In the pressure cooker -  add rice (after washing), Toor Dhall along with turmeric powder (1/4 tsp) with water in the ratio of 1:3. Let it boil and then put the lid & button. Cook as you would do for white rice.

4. In another cooker, boil all vegetables along with a pinch of salt & turmeric in the cooker for one steam.

Actual Preparation

1. After boiling the vegetables, add the powder. i.e. Powder3
2. Squeeze the tamarind and add the juice
3. Add about 300ml water (warm) to the boiled vegetables
4. Add salt to taste. Also add Jaggery.
5. Now boil along with stirring in an open cooker
6. Add curry leaves
7. Mix  the cooked rice. Add hot water if necessary to get a semi-solid composition
8. Add Ghee upto 50ml for taste
9. Season the preparation with Asafoetida-Hing(pinch), Mustard (1tsp), dry chilli (2 nos.) along with Ghee. The seasoning should be done separately and then mixed with the preparation.
10. Mix properly to complete the preparation

Your Bisi Bele Bath is ready.

To make idly batter:

Ingredients - 4cups of half boiled rice, 1cup of urad dal.

Preparation: Soak the Half boiled Rice and Urad Dal separately for 4-5 hours. Grind it separately in the wet grinder. Grind the urad dal first.  While grinding Urud dal, it is important to note that water should be added gradually. Once the Urud Dal batter is smooth, remove it and keep it aside. Now, grind the rice . Once the rice batter is ready, mix this with the Urud dal batter, add salt and mix it well.  Leave this batter to ferment over night.

Now your idly batter is ready. This idly batter can be used for different varieties of tiffin.

On the first day, you can make idly (The batter should not be mixed).(Important)It will take 6-7 minutes for steam cooking it.

On the second day, the batter will be little sour. You can make Dosa by adding little water into the batter and mixing it.

On the third day, you can add green chillies, grated carrot, coriander,jeera and curry leaves. With this mixure, you can make dosa, or utthapam, or paniyaram(Paddu in Telugu)

With the same mixure (chilli, carrot etc), you can add Ragi flour(Half of the Qty) & make dosa.

Another choice is to make The same mixure you can add sprout green gram(Sprout green gram&Green chillies, Ginger little grind in mixie & add to the dosa flour)u can make dosa.