Here is the recipe to make bisi bele bhaat powder/masala. Gather all ingredients, roast them dry and grind them into a powder or paste. It can be stored for a few months in an airtight container. But freshly made masala or powder is best for bisi bele bhaat. This masala makes bisi bele bhaat for 4-6 people. Double or triple the ingredients for more masala. Bisi bele bhaat recipe coming up after this.
Below picture shows all ingredients needed for the masala. I have labelled all ingredients in Hindi for convenience.
Bisi Bele Bhaat Masala | Bisi Bele Bhaat Powder | How to make bisi bele bhaat masala
Prep time
Cook time
Total time
Aromatic and fresh bisi bele bhaat masala/powder
Author: Vindhya Desai
Recipe type: Homemade
Cuisine: Indian
Serves: ¼ Cup
Ingredients
- 2 Tbsp dhania
- 1 Tbsp urad dal/uddina bele
- 1 Tbsp chana dal/kadale bele
- 3-4 lal mirch/dry chilli (byadagi variety is best)
- ½ Tsp khus-khus/gasa-gase/poppy seeds
- 2" dalchini/chakke/cinnamon
- ¼ Tsp methi daana/menthya kaalu
- ¼ Tsp jeera/jeerige/cumin
- 10-12 kali mirch/kari menasu/black peppercorns
- 1 small pea sized hing/ingu/asafoetida
- 1 Pinch powdered jaiphal/jaakaayi/nutmeg
Method
- Roast all ingredients on low flame except red chilli, nutmeg and hing till dals turn light golden and are aromatic
- Add red chillis. Dry roast for a minute
- Add nutmeg and hing and turn off heat
- Once cooled, grind them into a powder if making bisi bele bhaat later and store in an airtight container. Grind to a paste along with grated coconut with required amount of water if making bisi bele bhaat immediately
Notes
Byadagi type of red chillies from Karnataka state are best for colour and flavour. I do not get byadagi variety easily, I have used regular red chillies. Increase or decrease spiciness as you want
Use freshly grated nutmeg powder, it will be more aromatic
Use a big pinch of powdered hing if you do not have crystals of hing
Dry roast everything on low flame so that all ingredients when roasted together do not burn and release aroma slowly
Use freshly grated nutmeg powder, it will be more aromatic
Use a big pinch of powdered hing if you do not have crystals of hing
Dry roast everything on low flame so that all ingredients when roasted together do not burn and release aroma slowly
Stepwise:
Roast all ingredients on low flame except red chilli, nutmeg and hing till dals turn light golden and are aromatic
Add red chillis. Dry roast for a minute
Add nutmeg and hing and turn off heat
Once cooled, grind them into a powder if making bisi bele bhaat later and store in an airtight container. Grind to a paste along with grated coconut with required amount of water if making bisi bele bhaat immediately
