Bisi bele bath is a traditional rice recipe from the Indian State of Karnataka. Bibi bele bath means hot lentil rice. There are many readymade mixes for this traditional recipe however homemade is the best anytime. Now let’s get started.
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Bisi bele bath masala powder recipe
Method:
1. Take all the ingredients ready before you start preparing the masala. In a pan dry roast the Channa Dal, Urad Dal, Coriander Seeds, Black Pepper, Cumin Seeds, Fenugreek seeds. Roast until a nice aroma comes out of the spices make sure not to burn roast in a medium or low flame. Once roasted remove it to a plate.
2. Next add the sesame seeds, Poppy seeds, Curry Leaves and dry roast till they start to brown and the curry leaves become crisp remove it to a plate and then dry roast the cinnamon sticks, Cloves and green cardamom.
3. Remove when it gives a nice aroma next add in the dry red chilli and dry roast till they become crisp finally dry roast the coconut till they become golden colour. Remove everything to a plate and allow it to cool down completely.
4. Once the spices cool down in a blender pulse in the dry red chilli first and then add in the rest of the spices along with Hing and blend it to a very fine powder.
5. Store the blended bisi-bele bath masala in an air tight container. It tastes good for up to a year. Use it to prepare the famous bisi bele bath anytime J
Notes:
- Keep all the spices ready before preparing the masala.
- Make sure the spices are completely cooled down before blending the powder.
- The Masala powder stays good upto a year.
- Store in an air tight container and use when needed.
- The same ingredients can be doubled or tripled and prepared the masala in bulk.
- Usually in all Kannadiga house hold the masala is prepared in bulk and distributed to friends and family and stored up to a year.
- While preparing the masala in bulk it can be grinded in mill after dry roasting the ingredients. As we prepare in a very small quantity in houses I used my blender to grind the masala.
Bisi bele bath Masala Powder
Bisi bele bath Masala Powder is a homemade condiment used to prepare the Karnataka special Bisi bele bath .
Servings: 1 Jar
Calories:
Ingredients
- Urad Dal – 2 tsp
- Channa Dal – 4 tsp
- Coriander Seeds – 4 tsp
- Cumin Seeds – 1 tsp
- Whole Black Pepper – ½ tsp
- Poppy Seeds | Khus Khus – 2 tsp
- Sesame Seeds- 1 tsp
- Fenugreek seeds – ¼ tsp
- Curry Leaves – 2 springs
- Green Cardamom - 2
- Cinnamon – 1 inch piece
- Cloves - 2
- Dry Red Chilli – 12 nos
- Dry Coconut – ⅛ cup
- Hing | Asafoetida a generous pinch
Instructions
- Take all the ingredients ready before you start preparing the masala. In a pan dry roast the Channa Dal, Urad Dal, Coriander Seeds, Black Pepper, Cumin Seeds, Fenugreek seeds. Roast until a nice aroma comes out of the spices make sure not to burn roast in a medium or low flame. Once roasted remove it to a plate.
- Next add the sesame seeds, Poppy seeds, Curry Leaves and dry roast till they start to brown and the curry leaves become crisp remove it to a plate and then dry roast the cinnamon sticks, Cloves and green cardamom.
- Remove when it gives a nice aroma next add in the dry red chilli and dry roast till they become crisp finally dry roast the coconut till they become golden colour. Remove everything to a plate and allow it to cool down completely.
- Once the spices cool down in a blender pulse in the dry red chilli first and then add in the rest of the spices along with Hing and blend it to a very fine powder.
- Store the blended bisi-bele bath masala in an air tight container. It tastes good for up to a year. Use it to prepare the famous bisi bele bath anytime
Notes
- Keep all the spices ready before preparing the masala.
- Make sure the spices are completely cooled down before blending the powder.
- The Masala powder stays good upto a year.
- Store in an air tight container and use when needed.
- The same ingredients can be doubled or tripled and prepared the masala in bulk.
- Usually in all Kannadiga house hold the masala is prepared in bulk and distributed to friends and family and stored up to a year.
- While preparing the masala in bulk it can be grinded in mill after dry roasting the ingredients. As we prepare in a very small quantity in houses I used my blender to grind the masala.
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