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        Keto/ Low carb/Vegan
Bisibelebath is a traditional  karnataka delicacy made with rice, lentils, tamarind, lots of vegetables and ghee. In keto /lowcarb rice, lentils, tamarind are not allowed as they are loaded with sugars. Keto bisibelebath  is as delicious as the original version, and a must try dish in the category of  keto rice dishes. One can omit ghee if following a vegan keto diet , substitute ghee with nut butters or coconut butter. For crunchy topping,  baked cheese crisps, dry roasted peanuts take this dish to a next level. 

Preparation Time: 20 min
Cook time : 30 min
Serves: 2

Riced cauliflower -200 gms 

Moong sprouts -1/2cup   

Pumpkin  - 150gm .

Green brinjal - (cut into thick  long ,slices)  100 gms.

Onion-  100gm (cut into cubes)

Tomato -100gm (cut into cubes)

Green chillies-2. 

Ghee - 2tsp ( Vegan : Almond butter, Coconut butter, Cashew butter)

Water 1-2 cups. 


Masala :


Bisibelebath powder-2tsp (MTR).

Sambar powder-2tsp ( MTR).

Chili Powder-1 tsp or according  to taste. 


Turmeric powder . 


For tempering 

Ghee- 4 tsp 

Jeera - 1tsp

Mustard seeds-1/2tsp 

Curry leaves-few

Dried redchillies: 2

Hing or asafoetida - A pinch 


For crunchy topping (optional )


20 gms dry roasted peanuts 

Grated mozzarella cheese -30gm ( cheese crisps)


Make cauli rice and keep it aside . (Detailed instructions  in  home page ,Recipes: cauli-rice. )


In a pressure cooker - add  sprouted moong , pumpkin , with 1 cup of water , pressure cook for 3 whistles. Allow it to  cool down ,  then with a blender   make into a puree  and keep it aside.  ( sprouted green moong is preferred, compared to unsprouted green moong, as the carbs are very less in sprouted green moong)


Take a  non stick pan , add 2tsp ghee , add onions , tomatoes, cut brinjal , cook for 2minutes, then  add turmeric powder, salt , chilli powder, half cup of water and bring the vegetables  to boil . At this stage add pumpkin moong puree, bisibelebath masala,, sambhar powder , mix well, and let it cook for 2-3minutes on medium to high flame.













while sambar is boiling, in a microwave safe bowl, Microwave the cauli rice for 2 minutes 












Add  the microwaved cauli rice to the boiling sambar, keep a lid and  cook for 2-3minutes . 


For tempering: Take a  kadai, heat 4tsp ghee, then add mustard seeds , jeera  once mustard seeds splitter, add dried red chilies, hing or asafoetida , curry leaves  at the end, and transfer this to the hot  bisibelebath.

You can top it with dry roasted peanuts,  and crushed cheese crisps  before serving 

Authentic rice  bisibelebath is served with boondi before serving, which takes this dish to the next level. as, deep-fried foods are not suggested in low carb / keto, this boondi can be substituted with cheese crisps.

For crispy topping (optional )

Grated mozzarella cheese -30gm. 

Spread the grated cheese Sparsely all over the baking dish

( use parchment paper , if the baking pan is not non stick). 

Preheat the oven to 200c , bake the cheese till the edges are brown for 6- 10min . Remove from the oven and cool it on wire rack  . Donot worry if the cheese crisps are soft at this stage, they get crispy, crunchy once cooled.


Crush them and top it over bisibelebath just before serving. 

Nutritional Info: per serving

Energy: 366 cal
Fats: 24.14 g
Saturated Fat :12.21g
Total carbs: 32.1 gm
Fibre: 11gms
Protein: 13.1 gm
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