Here is how to do Bisi Bele Bath powder recipe.
Here is the recipe for Bisi Bele Bath.
The important ingredient in this recipe is the dried red chillies. Its the Karnataka Byadagi chillies. BAY-DIG-GAY as its pronounced, Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark color and aroma. Its not a very spicy variety of chilli. So if you can get Byadagi chillies, its good. Else you can use Kashmiri chillies.
We will be using a combination of byadagi chillies and guntur chillies. We will be roasting all the ingredients before grinding it to a fine powder.
Dry roast Byadagi Chillies, Guntur Chillies, Curry Leaves until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
In the same pan, Dry roast Coriander Seeds, Fenugreek Seeds, Cumin Seeds, Black Peppercorn and Black Mustard Seeds until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
In the same pan, Dry roast Chana Dal and White Urad Dal. Make sure not to burn the ingredients. If the lentils are brown and aromatic, its done. Set aside on a plate to cool.
In the same pan, Dry roast Kapok Buds ( Marati Moggu), Cloves and Cinnamon. Set aside on a plate to cool.
In the same pan, Dry roast Copra Powder ( Dessicated Coconut Powder ) until slightly brown. Set aside on a plate to cool.
After all the ingredients have cooled to room temperature, grind all these ingredients in the mixie to a fine powder. Bottle the powder and use as required.
Its best to store the ground powder in the freezer. The smell of the masalas stays fresh and it lasts for months in the freezer.
- 6 Byadagi Chillies
- 6 Guntur Chillies
- 2 Sprigs Curry Leaves
- 2 Tablespoon Coriander Seeds
- ½ Teaspoon Fenugreek Seeds
- 1 Teaspoon Cumin Seeds
- 2 Teaspoon Black Peppercorn
- ¼ Teaspoon Black Mustard Seeds
- 2 Tablespoon Chana Dal
- 2 Tablespoon White Urad Dal
- 2 Black Kapok Buds ( Marati Moggu)
- 2 Cloves
- 2 Inch Piece Cinnamon
- ½ cup Copra Powder ( Dessicated Coconut Powder )
- Dry roast Byadagi Chillies, Guntur Chillies, Curry Leaves until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
- In the same pan, Dry roast Coriander Seeds, Fenugreek Seeds, Cumin Seeds, Black Peppercorn and Black Mustard Seeds until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
- In the same pan, Dry roast Chana Dal and White Urad Dal. Make sure not to burn the ingredients. If the lentils are brown and aromatic, its done. Set aside on a plate to cool.
- In the same pan, Dry roast Kapok Buds ( Marati Moggu), Cloves and Cinnamon. Set aside on a plate to cool.
- In the same pan, Dry roast Copra Powder ( Dessicated Coconut Powder ) until slightly brown. Set aside on a plate to cool.
- After all the ingredients have cooled to room temperature, grind all these ingredients in the mixie to a fine powder. Bottle the powder and use as required.
- Its best to store the ground powder in the freezer. The smell of the masalas stays fresh and it lasts for months in the freezer.
Researched Cinnamon. There are two kinds – one from Sri Lanka (Ceylon) (Cinnamomum verum or C. zeylanicum) and the other from China, Indonesia and Vietnam (cassia cinnamon). Cassia cinnamon is a different plant and it contains a lot of coumarin, a toxin which can damage kidney, liver and lungs if consumed in quantity. The former is lot more expensive and hence what you buy from stores is mostly the latter cheaper one. Ceylon cinnamon is lighter in color and the layers are thinner like paper and easily crumbles. Knowing potential problem with cassia, my preference is to use ceylon cinnamon even though it is more expensive. It is easily available in the USA, where I live. Hope this helps.
By the way, our family is eating BBB twice a day and have seen better blood sugar control and we are Type 2 diabetics. Would like to get feed back from other diabetics who tried Bisi Bele Bath. Thanks.
Hi Kannamma,
can we skip coconut here.? if we are using fresh coconut means will it get spoiled? please help. I wanted to try this rice
You are roasting the coconut rice. So its fine.
Is it necessary to add two different chillies? I don’t find the byadagi chilli here where I live. Can I skip?
yes. you can skip but byadagi gives that dark color that will be missing if you use only the regular chillies.
Byadagi is not spicy. If you are using regular chillies, use less.
I wonder what a BATH is. I take it the you don’t bathe with this. 😉
Is a BATH a kind of food name, I wonder?? Sorry to be uninformed.
Bath means rice.