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Bisi Bele Bath powder recipe- a quintessential to make the authentic bisi bele bath.
Fresh, homemade bisi bele bath powder with the right set and proportion of ingredients is what makes the most delicious bisi bele bath.
Bisi bele bath is an authentic Karnataka dish made of rice, lentil, vegetables, and spices.
Last week, I asked my followers on Instagram, what recipes would they like to see next in this ‘traditional Karnataka recipes’ series.
A lot of them said bisi bele bath!
It just doesn’t make sense to share the recipe of bisi bele bath without sharing the recipe of the powder/ masala, does it?
So if you want to send in recipe requests, or watch my stories, interact with me, or share the amazing pictures of the recipes you have tried from my blog, do follow me onInstagram.
P.S: I also share meal plans, kitchen tips and health facts on my Instagram page. So, don’t miss out on them. 🙂
Can I use sambar powder instead of bisi bele bath powder?
No, definitely not.
I have seen a lot of people using sambar powder to make bisi bele bath. The Tamil Nadu version which uses sambar powder is different and is called sambar sadham.
The spices used in Karnataka bisi bele bath powder is MUCH different from that used in sambar powder-including the Karnataka style sambar powder recipe!
Therefore, it is extremely important to use this special masala, if you want to enjoy a hot bowl of authentic and traditional bisi bele bath.
If you have never tasted bisi bele bath, get ready for that burst of flavours and delicious goodness.
So, are you ready to jot down the recipe?
But, before that let me share some more insights regarding the recipe.
Must use ingredients to make bisi bele bath powder
(Refer to the picture below to know the ingredients- does not include actual measurements)
Wondered what is all the hype about this bisi bele bath powder?
Check out the following list of ingredients to know.
Coriander seeds/ Dhaniya/ Kottambari beeja
Split Bengal gram/ Chana Dal/ Kadale bele
Split black gram/ Urad dal/ Uddina bele
Cumin Seeds/ Jeera/ Jeerige
Cinnamon/ dalchini/ chakke
Fenugreek seeds/ Methi dana/ Menthya
Poppy seeds/ Khus Khus/ Gasagase
Clove/ Laung/ Lavanga
Mace
Marathi Moggu/ Kapok bud- these have a very unique flavour and resemble cloves in appearance, slightly longer than them
Byadagi dry red chillies- for the bright red colour, less hot variety of dry chillies. These are what give the deep brownish red colour to the bisi bele bath. So, do not omit these. Kashmiri red chillies can be used instead.
Guntur dry red chillies- hot variety of dry red chillies
Asafoetida/Hing/Ingu
Optional ingredients to make bisi bele bath powder
- Dry coconut/ copra/ kobbari thuri- this can be either added while making the powder or later while making bisi bele bath.
- Nutmeg- I use a tiny piece of it, it is quite strong in flavour. However, you can skip it, does not make much difference. Also, mace comes from the same plant as nutmeg and hence you can use only mace or small quantities of both mace and nutmeg.
Some tips I think would be useful
Have you been checking out the tips section of all my recent posts?
Are they being helpful?
Please let me know in the comments section below. It is extremely important for me to know your feedback, and improve my content.
So, here are some tips to follow in this recipe……
- Always remember to roast the spices on low heat. The spices should release their flavours well and not get burnt. This has a great influence on the end product.
- If you are including dry coconut/ kopra in the powder, always remember to dry roast and then use. Otherwise, the shelf life will reduce.
- I like making a small batch of this powder or I make it fresh every time. If you want to make a big batch, increase the quantities of spices proportionally.
- A big batch can be stored for a couple of months or longer when refrigerated.
- This quantity of the powder makes bisi bele bath good for 5 servings.
Step-by-step method to makebisi bele bath powder
Step 1:
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.
Note: Add little more mace than in the picture below. I had missed and added it later.
Roast the above mentioned spices
Step 2:
To the same pan, add cumin seeds, coriander seeds, chana dal, urad dal, fenugreek seeds, a pinch of asafoetida (don’t add 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.
Roast the above-mentioned spices
Roasted well
Step 3:
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.
Roast poppy seeds until they slightly change their colour
Step 4:
Add a drop of oil again 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.
Roast dry chillies and curry leaves
Step 5:
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.
Roast the dry coconut/kopra
Step 6:
Let all the ingredients cool completely. Then transfer them to a mixer jar/blender.
Transfer to a mixer jar
Step 7:
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.
If you are getting it powdered in a flour mill, the texture will be very fine and smooth.
Ground to a powder, this is the desired texture
Use immediately to make bisi bele bath (click here for the recipe), or store in a dry, air-tight container.
I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all.
I would love to hear your feedbackon this. When you try it, kindly post your valuable comments below or share it with me personally onInstagram/Facebook. You may also pin it on Pinterest.
Most loved recipes from my blog
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Mysore Dosa Recipe
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I bought most of the spices from Spice Village Berlin with free home delivery as well. This online shopping of Indian groceries has indeed made our lives easier.
If you are living in Europe, don’t forget to check out this website –Spice Village Berlin, to buy your Indian groceries with a 5% discount on your order using the coupon code ‘CULINARYPEACE‘.
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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
- 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.
- Byadagi chillies are less hot but yield wonderful brownish red colour.
- This powder will be spicy. If you cannot handle heat, reduce the number of chillies.
- If you are getting it powdered in a flour mill, the texture will be very fine and smooth.
- 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.
- 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.
- Skip khus khus if it is not available in your country or if you have an allergy.
- Increasing the quantity of fenugreek seeds makes the powder bitter.
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