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Bisi Bele Bath powder Recipe- Authentic Karnataka style

Praneetha A Goutham
Follow the recipe to make fresh, homemade bisi bele bath powder with the right set and proportion of ingredients to cook the most delicious bisi bele bath. 
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Prep Time 15 mins
Total Time 20 mins
Course Spice Powders
Cuisine Karnataka
Servings 2

Ingredients
  

  • 1.25 tbsp coriander seeds dhania) - kottambari beeja
  • 3/4 or 0.75 tbsp split bengal gram (chana dal ) - kadale bele
  • 1/2 or 0.5 tbsp split black gram (urad dal) - uddina bele
  • 3/4 or 0.75 tsp cumin seeds (jeera) - jeerige
  • 1 inch cinnamon stick (dalchini) - chakke
  • 6 to 8 numbers fenugreek seeds (methi) - menthya
  • 1 tsp poppy seeds (khus khus) - gasagase
  • 1-2 numbers clove (laung) - lavanga
  • 2 numbers marathi moggu (kapok buds)
  • a small piece of mace - (1/4 of a big piece)
  • a pinch or a small piece of nutmeg - , optional
  • 1 tbsp grated kopra/dry coconut - , or dessicated coconut
  • 8 numbers byadagi red chillies - , if not use Kashmiri red chillies
  • 2-3 numbers guntur red chillies
  • 1 tsp oil
  • 5-6 numbers curry leaves/kadi patta - karibevu soppu/ele
  • a big pinch of asafoetida/hing - Ingu

Instructions
 

  • Add a drop or two of oil to a pan. Once it heats, add cinnamon, clove, kapok bud (marathi moggu), mace and nutmeg (if using). Roast them in low flame until they turn aromatic. Transfer to a plate once done.
  • To the same pan, add cumin seeds, coriander seeds, chana dal, urad dal, fenugreek seeds, a pinch of asafoetida (don't use oil again). Roast them all in low flame until they turn aromatic and the lentils turn golden brown in colour. Transfer to the plate once done.
  • Next, add in the poppy seeds, they start to pop in a few seconds and change their colour. Take them off the heat immediately and transfer to the plate.
  • Add little more oil and roast curry leaves along with byadagi and guntur red chillies. The curry leaves will become crispy soon and the chillies will have that crunchy sound in a few minutes and turn aromatic. (When you take them off the heat, you can notice they will be crispy too) Once done, transfer these to the plate. 
  • Lastly, add in the grated dry coconut. Roast until its colour changes or if you are storing the powder, roast until it turns golden brown in colour. Transfer this also to the plate. 
  • Let all the ingredients cool completely. Then transfer them to a mixer jar/blender. 
  • Grind/blend the ingredients to a fine powder. It is ok if the powder is a bit coarse, as long as all the ingredients are well ground. Note: Do not add water at all, you are making powder and not a paste.
  • Use immediately to make bisi bele bath, or store in a dry, air-tight container.

Notes

  1. Marathi moggu or kapok buds are important in making bisi bele bath powder. But if they are not available in your place, you can skip. The taste of the powder will be a little different.
  2. Byadagi chillies are less hot but yield wonderful brownish red colour.
  3. This powder will be spicy. If you cannot handle heat, reduce the number of chillies.
  4. If you are getting it powdered in a flour mill, the texture will be very fine and smooth.
  5. The quantities of ingredients yield about 5 to 6 tbsp of powder. For more quantity, just double or triple the quantities proportionally. However, if you are trying this for the first time, make a small batch like in this recipe.
  6. You can skip kopra / dry coconut and add it later while making bisi bele bath. If the latter, check out my next recipe of 'bisi bele bath' to know how to use kopra.
  7. Skip khus khus if it is not available in your country or if you have an allergy.
  8. Increasing the quantity of fenugreek seeds makes the powder bitter.
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