Bisi Bele Bath Powder (Spice mix for one pot dish)

Bisi bele bath powder is an essential spice blend used to make popular Karnataka cuisine special Bisi bele bath. Bisi bele bath is a one pot meal made with rice, lentils, vegetables and this spice blend, perfect dish for lunch or dinner, picnic, or to feed a crowd in party.

close up chot of bisi bele bath powder in a spoon

Essential spices required to make authentic bisi bele bath powder

Marati moggu (kapok buds) is the key ingredient in this recipe that elevates the flavour and aroma of bisi bele bath. Each spice has its own aroma and adds its own character to this spice mix. Cassia bark(dalchini), coriander seeds, cumin are the common spices used in most of the Indian spice blends. Whole coriander seeds has a slightly citrus flavour with the notes of sweetness. Cumin enhances the flavour of spice blends, it lends earthy and spicy sweet flavour to the spice mixes.

All the spices are dry roasted until fragrant and grind to a powder. Dry roasting spices generally removes the moisture and release the volatile oil which provides intense flavour to the dish. A perfect blend of freshly ground spice brings out the well-balanced flavours and elements of the dish to tantalise individuals taste buds.

It is a fact that homemade spice blends tastes better than store-bought stuff.  You are bound to impress your family and friends when you tell them that the spice blend was homemade. Store bought spice mix can never match home-made version in terms of flavours and aroma. Though it takes time and effort to make spice blends at home, it’s totally worth for its authentic touch.

I always prefer to make spice blends such as chettinad masala, biryani masala powder, sambar masala over store-bought ones as the freshly ground home-made spice mix are free from preservatives and additives.

Let’s see how to make bisi bele bath powder with detailed process shots and video:

INGREDIENTS

Coriander seeds: 5 tsp

Chana dal: 3 tsp

Urad dal: 2 tsp

Cumin: 1 tsp

Black pepper: 1/2 tsp

Fenugreek seeds: 1/4 tsp

Curry leaves: 12 -14

Cloves: 4

Cassia bark (dalchini): 1 inch

Green cardamom: 3

Marati moggu: 3

Sesame seeds: 1 tsp

Poppy seeds: 2 tsp

Desiccated coconut: 2 tsp

Asafoetida: 1 tsp

Byadigi Red chillies: 10 -12

INSTRUCTIONS

On medium heat, dry roast coriander seeds, cumin, fenugreek seeds, urad dal, chana dal and black peppercorn until fragrant.

Transfer them to a plate and let them cool.

Now in the same pan roast sesame seeds, desiccated coconut and poppy seeds until fragrant and coconut turn light brown colour. Transfer them to a plate.

In the same pan roast cardamom, marati moggu, cinnamon, cloves until fragrant and transfer them into a plate.

toasting spices and lentils in a black pan

Dry roast red chillies until they are just warm and release pungent aroma. keep these chillies in a plate.

Finally dry roast curry leaves and keep them in a plate.

toasting dry red chillies and curry leaves in black pan

Allow the spices to cool down, add asafoetida and roasted spices in a blender and blend them to a fine powder.

spices and chillies in a blender before and after grinding

Store bisi bele bath powder in a clean and dry container.

bisi bele bath powder on white sheet

NOTES

Byadigi red chillies imparts bright red colour to the spice blend and it is hotter than kashmiri red chillies.

Roast the spices on medium low flame to avoid burning the spices. Keep stirring frequently.

This spice blend remains fresh for 3 months when stored in room temperature, later it looses its aroma gradually.

You could substitute desiccated coconut with coconut chips or dry coconut flakes.

Store spice blends in fridge/freezer for longer shelf life.

bisi bele bath powder on white sheet
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5 from 1 vote

Bisi Bele Bath Powder

Bisi bele bath powder is an essential spice blend used to make popular Karnataka special dish Bisi bele bath.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Spice Blends
Cuisine: Indian, South Indian
Author: Geetha Priyanka

Ingredients

  • 5 tsp Coriander seeds
  • 3 tsp Chana dal
  • 2 tsp Urad dal
  • 1 tsp Cumin
  • 1/2 tsp Black pepper
  • 1/4 tsp Fenugreek seeds
  • 4 Cloves
  • 1 inch Cinnamon
  • 3 Green cardamom
  • 3 Marati moggu
  • 1 tsp Sesame seeds
  • 2 tsp Poppy seeds
  • 2 tsp Desiccated coconut
  • 12-14 Curry leaves
  • 10-12 Red chillies Byadigi
  • 1 tsp Asafoetida

Instructions

  • On medium heat, dry roast coriander seeds, cumin, fenugreek seeds, urad dal, chana dal and black peppercorn until fragrant.Transfer them to a plate and let them cool.
  • Now in the same pan roast sesame seeds, desiccated coconut and poppy seeds until fragrant and coconut turn light brown colour. Transfer them to a plate.
  • In the same pan roast cardamom, marati moggu, cinnamon, cloves until fragrant and transfer them into a plate.
  • Dry roast red chillies until they are just warm and release pungent aroma. keep these chillies in a plate.
  • Finally dry roast curry leaves and keep them in a plate.
  • Allow the spices to cool down, add asafoetida and roasted spices in a blender and blend them to a fine powder.
  • Store bisi bele bath powder in a clean and dry container.

Video

Notes

Byadigi red chillies imparts bright red colour to the spice blend and it is hotter than kashmiri red chillies.
Roast the spices on medium low flame to avoid burning the spices.
Keep stirring frequently.
This spice blend remains fresh for 3 months when stored in room temperature, later it looses its aroma gradually.
You could substitute desiccated coconut with coconut chips or dry coconut flakes.
Store spice blends in fridge/freezer for longer shelf life.

KEEP IN TOUCH

Do let me know if you make this bisi bele bath powder. I love to get feedback from readers.

You can stay up to date by following on Facebook,  PinterestInstagram or subscribe to my Youtube channel.

 

 

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