The best of the mixed vegetable rice variety is bisibelebath from the Karnataka cuisine. The blend of a few additions to the regular sambhar powder mix makes it form a brilliant variation.
I make bisibelebath one a week..and the recipe is one pot, loaded with veggies and can be cooked with rice, millets, rice flakes or grits. No matter what the other combinations are from my pantry, I always rely on homemade powder. The aroma is so different from the store-bought packaged ones and stays well for all long time if packed well.
I love to make and store my masala when the weather is a bit cooler or it’s is a few days of a dull drizzling weather. Today It looks perfect after a long time. Perfect for all the roasting so, put on your favourite songs and roast away…. So happy masala powder time.
This is the blend I learnt from my paternal aunt- my very first lessons in Bengaluru style cooking. I religiously noted down her ideas and suggestions till my practice zone was ready.
What more can we do with this masala?
This powder is so in unique it transforms not only my bisibelebath but also my roasted potatoes or Brussels sprouts into the flavourful side for a dinner party. The best bisibelebath for me is the one with Foxtail millet and loads of fried capsicum and cashew nuts on it. will share mine another day. I have even used the same as a grill rub for my corn and finished it off with a touch of lemon. Try out your combos… don’t hesitate
Enjoy the aroma of the powder… roasting.
On my agenda today is also some rasam powder roasted cabbage steaks and Masala achari peanuts
Maybe I could try some of the bisibelebath masala powder on to the cabbage as a rub.
Bisibelebath masala
a Karnataka style essential
Ingredients
- 1/4 cup Split bengal gram channa dal, kadala bele
- 3 tbsp split pigeon pea aarhar dal, turdal, togribele
- 1 tbsp Black gram dal urad dal, udinbele
- 3/4 cup coriander seeds dania, kothumbiri
- 1 tbsp poppy seeds gasa gase, khus khus
- 1 tbsp cumin seeds jeera, jeergi
- 1/2 tsp fenugreek seeds methi, mendiyum
- 2 cinnamon stick patte
- 6-8 cloves lavanga
- 2 handful chillies Byadigai, Kashmiri chilli
- 2 tbsp cooking oil
Instructions
- Set a wok on medium heat
- Add 1 tsp oil and fry the dals till golden crunchy and aromatic. remove and set aside.
- The pan will be well coated with oil, so add the coriander seeds and poppy seeds to roast. watch carefully as they burn easily. once roated and the corainder smells smoky and wonderful, remove add to the plate having the dals.
- Now add the feugreek , jeera cinnamon and cloves and roast the well. Remove on to the same platter
- Add a tsp more oil and roast the chillies on a very low heat.
- When the chillies can break with a snap, take them of the heat and allow them to rest.
- Allow them to cool to hand warmth and then powder in a spice mill to form a smooth powder.
- Cool further and store in airtight clean container.
- If keeping for longer time, use double zipper packs and leave in freezer.
Notes
I have seen a few of my friends add curry leaves also fried to it before powdering. this tastes great too
Tried this recipe?Let us know how it was!
One masala and lots of uses and variations. Adding fried curry leaves is a great idea as I love the flavour of curry leaves. Nice Recipe 🙂
Freashly ground spices always help create a great dish. This is a great spice mixture to blend and keep to use as needed.
You too from Karnataka? This is one of the best masala in our cuisine. Not made this masala in ages. Will try.
My mom makes bisibele bath powder very often, me — I’m too lazy and buy it. But I know fresh made spice powder is always the BEST. Love the idea of using this on veggies — will have to try it next time.
Bisi Bela Bhaath is a comfort meal and I too, like you, grind most of the masalas at home as they are so much more flavourful. Super share.
I love Bisibelebath ! Homemade powders are always the best and it enhance the taste for sure. Loved the idea of using this powder in grilled corn. Wow !
Mouth watering bisibele bath. And thanks to the powder recipe. My anytime favourite is this rice. Whenever I go to Bangalore I have it everyday till I am there. Will make the powder with your recipe. Thank you.
Wow! I always buy this masala from the shop! Thanks a lot for sharing the recipe for it! I never thought to make it
These type of masalas are passed from one person to another. I am sure with this post it will stay with you forever ????
I love bisibelabath. This masala will be quite useful. As South Indian food is a delicacy for us, not a regular meal so generally I do not prefer to buy/make these dry masalas. I add sambar powder only. But by providing the options of using this masala powder, you have increased its utility. Bookmarking
I can imagine the aroma of freshly grounded masala, and curry leaves, have never tried bisibelbath recipe, I guess now it’s time.
I love BBB when I tried it once few years back. A lovely share of a useful masala powder recipe.
I always want to make my own bisebelabath masala as I don’t get this here…now I found it… thank you for sharing ????
Homemade masala is the best always. 🙂 Love how colourful it has turned. 🙂
Being a north Indian I always love besebheli bhat . Liked this home made masala, bookmarking it. will surely try once.
This is a must to have in kitchen .. Homemade is always the best..
Bisibelebath looks yum, i had it first time at my south Indian friends place, she had prepared it for some pooja. I feel it is similar to masala khichdi
thank you for the recipe. bookmarking it to try soon. love bisibilebhat..
Will be so glad to know your feedback
Homemade fresh grounded spices , tastes awesome and uplift the whole dish. Lovely recipe
True, they smell so good.
A keeper recipe for sure !