Bisi Bele Bath Powder Recipe

Homemade Bisi Bele Bath Powder Recipe – a south Indian masala powder (aka spice blend) that is used in making Bisi bele bath (mix of veggie, lentil, rice dish from karnataka cuisine).

Making it at home is very easy and not time consuming. You just have to dry roast the spices one by one and grind into the powder.

You can buy the store bought packet of masala powder or paste which is easily available in market. But homemade and freshly made always gives better taste, flavor and aroma.

I do make many other masala powder at home e.g.
Garam masala // Sambar powder // Rasam powder // Pav bhaji masala // Sandwich masala // Milk masala powder // and many more.

You can adjust the spice level of this bisi bele bath masala powder. This spicy taste of course comes from the dried red chilies. Two types of dried chilies are used here.

One is hot, spicy verity.
Second is less spicy but gives deep red color.

Here I have used equal amount of both chilies which gives the medium spicy taste which my family can tolerate. Adjust it accordingly as per your preference. Always remove the seeds of dried chilies to reduce the spice level. Also seeds and stems are not good for your body.

How to make Bisi Bele Bath Powder Recipe (Step by Step Photos):

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1) Heat a pan on medium-low heat. Once hot add chana dal and dry roast them with stirring constantly. Chana dal takes longer time to roast compared to rest of the ingredients.

2) Roast till you get nice aroma and they should get brown color. Make sure not to burn them. Remove it to a plate and keep it aside.

3) Next add urad dal and similarly roast with stirring constantly with spatula.

4) They should also get brown color with nice aroma. Once ready remove it to a same plate.

5) Next add coriander seeds and dry roast them same as above.

6) Roast them till they are crispy, lightly browned and very aromatic. Remove it to a same plate.

7) Next dry roast the coconut on low heat.

8)  Be very careful here, it may get burnt very quickly. Roast desiccated coconut till golden brown and keep it aside.

9) Next roast the dried red chilies till they are crisp and slightly darken in color. Remove it to a plate.

10) Now add cinnamon stick, cloves, green cardamoms, marathi moggu and fenugreek seeds. Roast for few seconds or till spices are aromatic and fenugreek seeds are slightly browned. Keep them aside.

11) Now turn off the stove and add poppy seeds. Dry roast till they become light golden in color. Remove it to a same plate.

12) Let the spices cool down completely and then grind into fine powder using dry spice grinder or coffee grinder.

Remove bisi bele bath masala powder into an airtight jar or container.

Storage: Keep it into airtight container. It stays good for couple of weeks at room temperature. And it stays good for about 2-3 months in refrigerator.

This bisi bele bath powder does not that longer shelf like other dry masala powder. So I recommend making small batches and use within a month or two.

Serving suggestion: Use this bisi bele bath powder as required while making karnataka style bisi bele bath recipe.

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Bisi Bele Bath Powder Recipe (Homemade Bisi Bele Bath Masala Powder)

Homemade Bisi Bele Bath Powder Recipe - a south Indian spice blend that is used in making Bisi bele bath 

Cuisine Karnataka, South Indian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 100 grams (~ ⅔ cup)

Author Kanan

Ingredients (1 cup = 240 ml)

• 2 tablespoons Chana dal (Split bengal gram)
• 2 tablespoons Urad dal (split, skinless black gram)
• ¼ cup Coriander seeds (sabut dhaniya)
• ⅓ cup Desiccated coconut
• 5 Dried red chilies (Kashmiri or Byadagi or Bedgi or any less spicy verity)
• 5 Dried red chilies (regular or guntur or any hot, spicy verity)
• 1 inch Cinnamon stick
• 4 Cloves
• 2 Green cardamoms
• 2 Marathi moggu optional
• ¼ teaspoon Fenugreek seeds (methi dana)
• 1 teaspoon Poppy seeds (khuskhus)

Instructions

Making Bisi Bele Bath Masala Powder Recipe:

1. Heat the pan on “MEDIUM-LOW” heat.
2. Dry roast all the spices one by one with stirring constantly with spatula.
3. Make sure not to burn them and roast till they are aromatic and light brown in color.
4. Both dals take longer time to roast. Rest spices will get roast quickly.
5. Once roasted, keep removing them in a plate.
6. Let them cool completely at room temperature.
7. Then transfer to a spice grinder or coffee grinder and make powder.
8. Store in airtight container.