Bisi Bele Bath Powder Recipe | Homemade Bisibelebath Powder
Authentic Karnataka style homemade Bisi Bele Bath Powder (Bisibelebath podi) made with roasted whole spices, dals, and vibrant Byadagi red chillies. Extremely flavorful, aromatic, and easy to store for months!
Servings: 1 cup (approx. 100 g)
Ingredients
- 2 tbsp Chana dal (bengal gram, approx. 30 g / 1 oz)
- 2 tbsp Urad dal (skinned black gram, approx. 30 g / 1 oz)
- 4 tbsp Coriander seeds / dhania (approx. 20 g / 0.7 oz)
- ½ tbsp Cumin seeds / jeera (approx. 6 g)
- ½ tsp Mustard seeds
- ¼ tsp Fenugreek seeds / methi
- ½ tbsp Poppy seeds / gasagase / khus khus
- 4 nos Cinnamon sticks 1-inch pieces
- 3 nos Cloves
- 1 no Marathi moggu (kapok bud) optional
- 15 nos Dried Byadagi red chillies for vibrant color
- 10 - 15 nos Dried red chillies (Guntur / spicy variety) adjust to taste
- 1 tbsp Cooking oil for roasting
Instructions
- Measure all the whole spices, lentils (chana dal, urad dal) and dried red chillies. Heat 1 tbsp cooking oil in a heavy-bottomed kadai or pan over medium-low flame.
- Add chana dal and urad dal first. Sauté for a minute until they start turning light golden. Next, add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, cinnamon sticks, cloves, marathi moggu and poppy seeds. Roast patiently on medium-low flame until fragrant and aromatic.
- Add both Byadagi red chillies and regular spicy red chillies. Roast for another 1 to 2 minutes until the chillies puff up slightly and become crisp. Be careful not to burn the spices. Turn off the flame and immediately transfer all the roasted ingredients to a wide plate. Let them cool down completely to room temperature.
- Once completely cooled, transfer the roasted spices to a dry mixie jar. Grind into a fine powder. Let the ground powder cool down for 10 minutes to release any grinding warmth. Store in a clean, airtight glass bottle or container. Always use a dry spoon to handle!
Notes
- Byadagi Red Chillies: Adding Byadagi red chillies is essential to get the signature rich crimson red color in the powder as well as the cooked bisi bele bath rice without making it overly spicy.
- Adjusting Heat: Adjust the regular spicy red chillies (Guntur) according to your taste buds.
- Shelf Life & Storage: This powder stays fresh and aromatic for up to 2-3 months at room temperature and up to 6 months in the freezer because coconut is not added while grinding. Always use a clean, dry spoon to handle.
- Using in Bisibelebath: Whenever preparing bisi bele bath, take 3 to 4 tbsp of this powder, grind with fresh grated coconut and soaked tamarind to make a rich masala paste.