Hello, after 3 back to back fasting recipes for Mahashivratri earlier this week, I am back with yet another Home Made Masala Recipe. This time I thought I should try and post a South Indian Masala Recipe so went ahead and made a batch of Bisi Bele Bath Powder or the Bisi Bele Bath Masala Recipe that flavours the Karnataka or Udipi Cuisine Special Rice Dish called Bisi Bele Bath.
I am very sure most of you buy Bisi Bele Bath Masala powder from supermarkets. Trust me, after you follow the recipe and make a batch of this aromatic spice blend, you would totally forget about the store bought masala.
I am sure everyone agrees with me on the fact that freshly ground masalas at home taste super fresh and are extremely flavourful too. Another very important reason I love home made masalas is that you need to add a small quantity to flavour the dish unlike store bought which needs few extra tsps to really bring out the aroma.
I always store a bottle of this flavourful Bisi Bele bath masala powder stocked at home in the refrigerator. My husband adores Bisi Bele Bath and I cook this atleast once or twice in a month on weekends with a side of curd or raita and some pickle which are all Narayan’s favourite accompaniment choices!
Last month, I had blogged about Goda Masala a popular and flavourful Maharashtrian Spice Blend with which I had made an excellent rice dish called Shenga Masala Bhaat. Do check it out if you can, it is similar to Bisi Bele Bath in terms of one pot meals that are quick, aromatic and flavourful, doesn’t need any fancy side dish and is the perfect recipe for weekends when you can laze around a bit more.
For the Goda Masala, an important spice is Dagad Phool or Black Stone Flower. Similarly, in case of Bisi Bele Bath masala powder, Marathi Moggu or Kapok Buds is an important spice which simply cannot be missed. Also, usually the store bought masala is deep reddish in colour and that is due to Beydgi chillies and Kashmiri chillies combination. I, however, prefer spice over colour and hence grind it with Madras chillies instead.
I grind and stock a batch of masalas (the most frequently consumed at home) every month and somehow I am always running out of time to shoot them and click pictures of the process to share on the blog. This time, I have ensured that each Masala recipe that is ground at home would be on the blog for the viewers benefit. Also, I was extremely happy to receive all the love from the Goda Masala Recipe that I had earlier posted which further boosted my confidence.
With summers being extremely ruthless this year with an early start, the rotis or parathas will take a back seat and I would be more than happy to cook such one pot rice dishes with handy masalas in my pantry. Bisi Bele bath masala powder is one such spice mix I am happy to store.
Want to be smart and plan ahead for the gruelling summers? Ready for one pot ideas? Grind a batch of this masala and hold on for the next recipe – No guesses – The Bisi Bele Bath! Well, it wont be the same old recipe. I would always add my healthy twist to it which I am sure you all know by now. So stay tuned.
Check out the recipe of Bisi Bele powder or Bisi Bele Bath Masala Recipe with pictures below.
Recipe for Bisi Bele Bath Powder / Bisi Bele Bath Masala Recipe
Prep Time 10 mins
Cook Time 10 to 15 mins
(cooling time 15 to 20 mins)
Yields approximately 150 to 200 gms of masala
- 8 nos. Chillies (I have used Madras Red chillies, traditionally Beydgi chillies are used)
- 5 tblsp Chana Dal
- 2 tblsp Urad Dal
- 4 tblsp Coriander Seeds or Sabut Dhania
- 2 tblsp Khus Khus or Poppy seeds
- 5 small Marathi Moggu or Kapok Buds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Methi seeds
- 2 tsp Jeera or Cumin seeds
- 1 tsp Black pepercorns
- 8 Cloves or Lavang
- 6 Green Cardamom or Chhoti Elaichi
- 1 Javitri or Mace
- 1 Black Cardamom or Badi Elaichi
- 2 nos. (1 inch) Cinnamon Stick or Dalchini
- 5 tblsp of Kopra Powder
- 1/2 tsp Haldi powder or Turmeric powder
- 1 to 2 tsps of oil to roast the ingredients
Batch 1 – Heat a 1/2 tsp of oil and roast the coriander seeds or sabut dhania along with whole red chillies. Keep this aside for cooling.
Batch 2 – In the same pan, add another 1/2 tsp of oil and roast Jeera or cumin seeds, urad dal and chana dal. Roast them until they are brown and impart a lovely aroma. Keep this aside for cooling.
Batch 3 – Dry roast cinnamon stick, moggu or kapok buds, peppercorns, methi seeds, mustard seeds, cloves, cardamom (black and green), javitra or mace. Just ensure you roast these ingredients on low heat and only until you get the masala aroma. We only need to heat these whole spices and not brown them / roast. Add the poppy seeds, saute for a few seconds and keep them aside for cooling.
Batch 4 – Dry roast the desiccated coconut on low heat until it turns brown (as shown in 2nd pic below). Ensure low heat at all times to avoid burning. Remember we need to remove excess moisture and ensure the coconut toasts well so that the masala stays fresh for days together.
Once all the roasted ingredients have cooled down, grind them in a mixer grinder along with turmeric powder.
Cool, store in an airtight container at room temperature for 10 to 15 days and thereafter in a refrigerator for over a month or so.
- Kindly ensure masalas are roasted on low heat at all times. It prevents them from burning.
- Batch roasting brings out the best flavours. Do not hurry and roast everything together.
- By all means, you can skip the Madras chillies and add some Kashmiri whole red chillies too.
If you try this masala recipe at home, please give me a shout out / Tag Me on any of my social media handles.
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