- Heat a frying pan or a small kadai and first dry roast the coriander, cumin and fenugreek until they are crisp and fragrant. Roast on a slow flame and make sure you don't burn the spices. Remove and keep aside in a plate or tray. In the same pan, now dry roast the cinnamon, cloves, black pepper, cardamom, mace and marathi moggu till become aromatic. Remove and keep aside in the same plate and tray. Now add chana dal and urad dal. These take a longer to roast than the spices. Roast them till you get a nice lentil aroma and the lentils have become browned. Keep aside. Now dry roast the dry red chilies till they become crisp. Dry roast the curry leaves till they crisp. Now roast the poppy seeds till they become light golden. Dry roast the asafoetida if you plan to add it in the masala powder. Lastly roast the dessicated coconut till the flakes become golden. Now let the roasted spices cool. Mix all the spices very well. Break the red chilies in small pieces. Deseed them if you prefer. Add the ingredients in batches in a dry grinder or coffee grinder. Grind to a fine powder. Remove from the jar and store the masala powder in an air-tight jar or container. Keep the jar in the refrigerator. Use this masala as required.
Bisi bele bath powder
#myrecipe
By Chandana Guptha
Jan, 7th
551
Servings
10 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Coriander seeds
- Chana dal
- Urad dal
- Red chillies
- Black pepper
- Cumin seeds
- Cardamom
- Cinnamon
- Cloves
- Poppy seeds
- Kapok buds
- Desiccated coconut
- Mace
- Fenugreek seeds
- Curry leaves
- Hing
