Bisi bele bath powder recipe – Bisi bele bath is one of the popular traditional rice lentil dishes from Karnataka cuisine. Tomato bath, vangi bath, kesari bath, chow chow bath are some of the most common bath recipes that one can find in most households & tiffin centers in Karnataka. I have shared a recipe of bisi bele bath earlier along with the spice powder just enough for the recipe.
As I had many requests from readers to share the recipe using little higher quantity of ingredients so that it can be stored for a month or so, sharing it here.
If you have this bisi bele bath powder in hand you can prepare bisi bele bath in no time and is much easier than preparing a regular South Indian meal. This recipe makes about 16 servings of bisi bele bath masala powder. This stays good for about 2 months without refrigeration if fresh coconut is not used. Fresh coconut makes the powder smell rancid after a week even though it is toasted well, so do refrigerate if you use it.
In authentic bisi bele bath powder, marati moggu and poppy seeds are used, I do not use them due to the non availability. If you have them you can use them, but even without them the powder smells great and you will be able to make a very good bisi bele bath with it.
For more masala powder recipes, you can check
Punjabi garam masala
Simple garam masala
Biryani masala powder
Korma masala
Pav bhaji masala
Bisi bele bath powder recipe card
Bisi bele bath powder recipe | Bisi bele bath masala recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 15 to 20 red chilli byadgi , / vana menasinakai or any less spicy variety
- 4 inch cinnamon stick / chekke / dalchini
- 8 cloves / lavanga
- 4 tsp jeera / cumin/ jeerige
- 4 tsp urad dal / uddina bele
- 4 tsp chana dal / kadale bele
- 6 to 8 pinches methi seeds / 6 to 8 chitike menthe
- 6 tbsp coriander seeds / kothambari beeja
- 4 marati moggu small, (optional)
- ¼ cup coconut fresh or dry or poppy seeds/ gasgase(optional)
Instructions
- Clean all the ingredients and discard the stones and debris.
- Begin to dry roast red chilies, chana dal and urad dal on a low flame until lightly golden.
- Add cinnamon, cloves and marati moggu.
- Add coriander seeds, cumin and methi seeds. Stir well and switch off when you begin to smell them good.
- Add coconut or poppy seeds. Switch off and keep stirring in the hot pan until the coconut or poppy seeds get roasted well.
- Cool all these and powder them finely.
- If needed sieve and repeat blending the rest of the powder.
- Store bisi bele bath masala powder in an air tight glass jar and use as and when needed.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Thank you Swasthi for your recipes. When it comes to Karnataka cuisine, yours is the go-to page for me. Your recipes are easy to follow and even a first timer can manage fairly well. Appreciate your good work.
Welcome Bobby
Glad to know! Thank you
Thank you for this recipe. I liked the last part where you advice novice cooks like me to check out pictures 🙂
Welcome Sachin
Glad to know!
Hey swasthi,
I’m planning to make bisibele bhaat for my husband’s bday tomorrow, I have all the spices that u mentioned, I got them from Kerala but I’m a bit confused about Marathi moggu, I googled it and found 2 types of images one is a bean like spice and the other one is clove like, which one r u using here and do I need to open the bean and discard the seeds or use it as a whole while using it.
Thanks a ton for sharing this recipe ?
Hi Dhanashree
Marati moggu looks like a clove. We use the whole moggu here. Have a great day!
You explain the recipe with covering each and every small details, this makes very easy to understand the recipe.
Thank you so much!
Glad the recipes are easy to understand.