A mix of roasted and ground spices, which is absolutely aromatic and totally indispensable for making bisi bele bath, is bisi bele bath powder. Okay so before we proceed, bisi bele bath is a dish prepared using rice and lentils along with vegetables and bisi bele bath powder is the flavoring agent used to add taste to the dish. It is also known as the bisi bele bath masala. Bisi bele bath powder is prepared using dried red chilies, curry leaves, whole spices, chana, and urad dal and of course coconut along with a few more spices. Bisi bele bath powder recipe calls for dry roasting the ingredients to extract the flavors. It is a bit time consuming as the ingredients are dry roasted separately. You can make and store a big batch of it.
Bisi bele bath powder recipe calls for:
Dried Red Chilies: Technically, Guntur chilies byadagi red chilies are used to make bisi bele bath masala. However, you can use the ones you have. I too have used the ones I had.
Curry Leaves: Curry leaves add so much flavor to the dish to which it is added. These are totally indispensable for the South Indian food and therefore curry leaves are added to make the Bisi Bele Bath Masala Powder.
Coconut: Desiccated coconut balances the sharpness of all the spices used.
Whole Spices: Cinnamon and black peppercorns add the required heat to the bisi bele bath powder.
Other Spices: Cumin seeds, coriander seeds, mustard seeds are used to make bisi bele bath masala.
Other ingredients: Lentils; i.e. urad dal and chana dal are used for the bisi bele bath powder recipe.
You might like our collection of homemade spices.
Bisi Bele Bath Masala is a must-have for bisi bele bath recipe; it can also be used to flavor dals and other rice preparations too.
1.This recipe makes approx ½ cup of bisi bele bath powder.
2.Dry roast 6 dried red chilies and a handful of curry leaves.
3.Dry roast on low flame till the chilies and curry leaves are aromatic. It will take 2-3 minutes. Take out the roasted chilies and curry leaves on a plate.
4.Next add 1 tbsp coriander seeds, ¼ tsp fenugreek seeds (dana methi), ½ tsp cumin seeds (jeera), 1 tsp black pepper corns (sabut kali mirch), 1 clove (laung) and 1 inch piece of cinnamon (dal chini).
5.Roast till the spices are aromatic. This will take 4-5 minutes on a low flame. Take out on a plate and let it cool down.
6.Next add in ½ cup of desiccated coconut.
7.Roast till it becomes light brown. It will take a couple of minutes.
8.Also dry roast 1 tbsp each of chana dal and urad dal. Roast till the dals turn a bit brown. Let all the roasted ingredients cool down completely.
9.Transfer to a grinding jar.
10.Grind to make a fine powder.
11.Store in an air tight container or zip lock bag. Keep it refrigerated or in the freezer for best results.
12.Use as required!
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
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