A friend of mine introduced authentic bisi bele bath masala powder recipe to me. The bisi bele bath masala powder requires a special type of chilli called byadgi chilli available commonly in Bangalore. For several times, when I visit our office at Bangalore, my friend Latha used to buy this for me. Not just this masala recipe, she had told several instant rice that we can make with this masala. I am very happy to share this recipe with you. The core of this masala is special byadgi chilli. This chilli is dark red in color and has special smell. Chilli looks crumbled and does not add weight. Nowadays it is commonly available in super markets and I buy it from Spar supermarket.
Unlike Tambram curry powder, fragrant spice masala are added in very low quantity and the mixture is ground along with dry coconut (Kopparai Thengai) giving it unique flavour and taste. Excepting the special chilli all other ingredients are commonly available in house. Do make this powder. I shall soon many one pot recipes that use this powder as base. I make Vangi bath, Mochai methi bath, capsicum bath, potato masala rice and many such one pot dishes apart from Bisebele bath.
Here is the recipe for bisi bele bath masala powder.
- 150 grams Bydagi Chilli
- 50 grams Coriander seeds/Dhania
- 50 grams Bengal Gram/Kadala paruppu
- 50 grams Urad dal/Uluttam paruppu
- 1/2 nos Kopra/Kopparai Thengai
- 2 Nos Elaichi/Cardamom
- 4 Nos Cloves/Kirambu (Lavangam)
- 1 inch Cinnamon stick/Pattai
Dry roast chilli in low flame allowing any moisture to evaporate. Dry roast Kadala paruppu for 2 minutes in low flame, add Urad dal and fry for 2 minutes. To this add coriander seeds, elaichi, clove and pattai and fry them in low flame. The mixture should not be burnt and should turn crisp.
Cut kopra into pieces and grind it first in the mixer. To the kopra add the roasted chilli and other ingredients. Grind into a as fine powder as possible. Store in air tight container and use dry spoon. Store in fridge if possible.
*Kopra should not have any moisture. If in doubt, coarse grind kopra and shallow fry that also.
*All frying should be done only in low flame. It is not necessary for the ingredients to change color but all moisture should evaporate.
*Given the addition of kopra, mixer generally does not grind it fine. It is not a problem.
*It stays fresh for 6 weeks outside. For longer shelf life refrigerate the mixer.
Bisi Bele Bath masala powder – Step by Step instructions
*Dry roast chilli in low flame till moisture evaporates.
*Roast dals along coriander seeds and the whole spices in low flame. Add kopra and grind together to a powder form in mixer.
*Store in airtight container. Refrigerate for longer shelf life.
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