bisi bele bath masala recipe
Bisi bele bath masala recipe with step by step instructions.
Equipment
- Kadai/ frying pan
Ingredients
- 2 tbsp Chana dal/Kadalai Paruppu/split chickpeas
- 2 tbsp Urad dal/ulunthu/Black Gram Lentils, skinned
- 4 Cinnamon
- 2 Cloves
- 1 tsp Cumin/jeera/Jeerakam
- 1/2 tsp fenugreek seeds/Ventayam/methi seeds
- 2 tbsp poppy seeds/kasa kasa/Khus Khus
- 2 tbsp Coriander seeds/malli seeds/dhaniya/
- 1 bay leaf / birinji ilai
- 1/4 Cup desiccated coconut
- 6 Byadgi chilli
- 6 Dried red chili
- 2 tsp Oil
Instructions
- Heat the pan and keep it in low flame to roast the ingredients so that it does not get burnt
- Dry roast them in the following order separately
- Split Bengal gram/chana dal/Kadalai Paruppu and Black Gram Lentils/urad dal/ulutham paruppu till slightly browned.
- Next, roast 4 pieces of cinnamon and 2 cloves. Roast till aromatic.
- Now, roast 1 tsp cumin seeds and 1/2 tsp fenugreek seeds.
- Once it turns brown, roast 2 tbsp poppy seeds. Roast till it becomes golden brown in color.
- Next, add 2 tbsp coriander seeds and 1 bay leaf. Roast till the seeds sputter.
- Keep all the above ingredients separately in a bowl. First set of ingredients.
- Next roast 1/4 cup of desiccated coconut till it turns golden brown or sand color. keep it aside. – second set.
- Finally, add 2 tbsp oil and roast 6 byadagi chillis and 6 red chills.
- Remove it from the oil and keep it separately. Third set of ingredients.
- Now grind the first set of ingredients into a fine powder. Remove it and place it in a bowl.
- Do the same for second and third set of ingredients.
- Now, mix all three sets of ingredients in a large bowl.
- Bisi bele bath powder is ready!
- You can store this powder for 2 to 3 months if stored in an airtight container and refrigerated.