Bisi Bela Bath, an authentic traditional dish from Karnataka is my favorite from May 2015. Its when we made possible a long planned family outing to Bangalore and Mysore. Stayed in a guest house for 4 days and visited all possible attractions there.
That was my favorite outing because, the climate was very pleasant and every meal from any of the restaurant. A foodie like me would experiment on different dishes which i never got a chance to taste before.
When all others preferred a variety of crisp dosas and kichdis, i ordered Bisi bela bath. Name was familiar for me but never got a chance to taste. That is when i googled for Bisi bela bath recipes.
There came the famous Bisi bela Bath Masala. I never rely on Masala brought from stores. When i make Masalas at home, it becomes like a sort of something close to heart. I preserve them in air tight bottles and use whenever necessary
From all those recipes, i got after googling, did a few experiments on those and this Bisi Bela Bath Masala tasted good when i prepared Bisi Bela Bath. Whole family liked it and the dish vanished as it was steaming hot when i served for breakfast
Will post my Bisi Bela Bath recipe soon. Keep checking my blog for the best Bisi Bela Bath
HOW TO MAKE BISI BELA BATH MASALA
- ½ Cup Coriander Seeds
- 15 Dry Red Chilli
- 1.5 inch Cinnamon
- 4 Cloves
- ¼ Cup Chana Dal
- 1 teaspoon Cumin Seeds
- 1 teaspoon Urad dal
- 1 tablespoon Poppy seeds / Khus Khus
- ½ teaspoon Black pepper
- 3 Cardamom
- ½ teaspoon Fenugreek seeds
- 15 Curry leaves
- 1 teaspoon Asafoetida powder or a small chunk of Asafoetida
- ½ cup Grated coconut / ½ cup Desiccated coconut
- Heat a large flat skillet. Turn to medium heat
- Add Coriander seeds, Dry Red chilli, Cinnamon, Cloves, Chana dal, Cumin seeds, Urad dal, Poppy seeds, Black pepper, Cardamom, Fenugreek seeds, curry leaves, Asafoetida chunk.
- Dry roast till all the spices are roasted well. Make sure none of the spices get burnt
- Remove this on a flat plate and let the mixture cool
- Add Grated coconut to the same pan and in medium heat saute till coconut turns light brown in color
- Add the roasted grated coconut to the roasted spices. Let the mixture cool down to room temperature
- Once the mixture cools to room temperature, grind to a smooth mixture
- Store in an Air tight container and Refrigerate the Masala once it cools down to room temperature
- If using Asafoetida powder, after grinding all the spices, mix asafoetida powder and combine well. Asafoetida powder need not be roasted