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, marathi moggu, cassia, cloves until fragrant and transfer them into a plate.
4 Cloves, 1 inch Cassia (dalchini), 3 Green cardamom, 3 Marathi moggu
Dry roast red chillies until they are just warm and release pungent aroma. keep these chillies in a plate.
10-12 Byadgi red chillies
Finally dry roast curry leaves and keep them in a plate.
12-14 Curry leaves
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
Dry roast whole spices on low flame to avoid the risk of burning them.Use fresh high-quality whole spices rather than the old spices that could be losing their potency and aroma.Make a small batch of bisi bele bath powder and store it properly in an airtight container to retain the freshness of the spice powder.** Nutritional information provided here is estimated and for guidance only.Please refer myRecipe Disclaimerfor more details.