How to make Til Bhaat -

A rice and seasame seed prepreparation tempered with South Indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White sesame seeds (सफेद तिल), Rice (चावल)

Cuisine : Kerala

Course : Rice


For more recipes related to Til Bhaat checkout Til Gur Chawal. You can also find more Rice recipes like Hare Moong ki Chaaswali Khichdi Green Rice Fodnicha Bhaat Qaboli Pulao

Til Bhaat

Til Bhaat Recipe Card

Print

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Til Bhaat Recipe

  • White sesame seeds 1/2 cup

  • Rice soaked 1 1/2 cups

  • Salt to taste

  • Ghee 2 tablespoons

  • Cashewnuts 10-12

  • Peanuts 1/4 cup

  • Mustard seeds 1/4 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Split Bengal gram (chana dal) 1/2 teaspoon

  • Dried red chillies broken 2-3

  • Curry leaves 8-10

  • Asafoetida 1/4 teaspoon

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Boil three cups of water in a deep pan, add the soaked rice with salt and cook till three fourths done. Drain the water and spread the rice on a plate to cool. Dry roast the sesame seeds on medium heat till lightly coloured and fragrant. Cool and grind to a coarse powder.

Step 2

Heat ghee in a kadai and fry the cashewnuts and peanuts till lightly coloured. Drain on an absorbent paper and set aside. Add mustard seeds to the ghee remaining in the kadai. When they splutter add the urad dal and chana dal and sauté for half minute or till fragrant.

Step 3

Add broken red chillies, curry leaves and asafoetida and sauté for half a minute. Add the cooked rice, sesame seeds, cashewnuts and peanuts. Adjust salt. Take the rice off the heat and sprinkle lemon juice. Serve hot garnished with coriander leaves.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.