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.
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: ½ tsp
Fenugreek seeds: ¼ 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.
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.
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
Video
Ingredients
- 5 teaspoon Coriander seeds
- 3 teaspoon Chana dal
- 2 teaspoon Urad dal
- 1 teaspoon Cumin
- ½ teaspoon Black pepper
- ¼ teaspoon Fenugreek seeds
- 4 Cloves
- 1 inch Cinnamon
- 3 Green cardamom
- 3 Marati moggu
- 1 teaspoon Sesame seeds
- 2 teaspoon Poppy seeds
- 2 teaspoon Desiccated coconut
- 12-14 Curry leaves
- 10-12 Red chillies Byadigi
- 1 teaspoon 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.
Notes
KEEP IN TOUCH
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Bisi Bele bath powder will be so handy when making bath recipe. I usually keep this ready 🙂 Your recipe looks slightly different from mine.
homemade powders are the best . I know how aromatic would be your house while you making these powder..love it...
Such a flavorful masala powder! I can imagine the aroma...
It has been ages since I made bisi bele or even the masala for it. I love the presentation . Never really tried marath magu will definitely try .
Love homemade masala and the aroma of it. beautiful colour masala.