Bisi Bele Bath Powder / Bisi Bele Bath Masala Recipe
Step by Step recipe to make aromatic Bisi bele Bath powder for cooking Karnataka's signature one pot rice lentil dish called Bisi Bele Bath. Home made bisi bele bath masala recipe from scratch.
Servings 150 gms
Equipment
- Mixer Grinder
Ingredients
- 8 nos 8 nos. Whole Red Chillies (I have used Madras Red chillies, traditionally Beydgi chillies are used)
- 5 tbsp Chana Dal
- 2 tbsp Urad Dal
- 4 tbsp Coriander Seeds or Sabut Dhania
- 2 tbsp Khus Khus or poppy seeds
- 5 nos Marathi Moggu or Kapok Buds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Methi Seeds or Fenugreek Seeds
- 2 tsp Jeera or Cumin Seeds
- 1 tsp Black Peppercorns
- 8 nos. Cloves or Lavang
- 6 nos. Green Cardamom or Chhoti Eliachi
- 1 nos Javitri or Mace
- 1 nos. Black Cardamom or Badi Eliachi
- 2 nos. Cinnamon sticks or Dalchini (1 inch sticks X 2 nos.)
- 5 tbsp Copra or Dry Coconut powder
- 1/2 tsp Haldi Powder or Turmeric Powder
- 1-2 tsp Oil to roast the ingredients Any neutral oil or veg oil
Instructions
- 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 aroma. We only need to heat these whole spices and not brown them / roast.Add the poppy seeds, saute for a few seconds, remove and keep them aside for cooling along with batch 1 ingredients.
- 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.
Notes
- 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. Beydgi Chillies are highly recommended.