Regional blends
Bisi bele bath powder
A Karnataka blend with coconut, sesame, cinnamon and marathi mogga for the rice and lentil dish.
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Bisi bele bath, meaning hot lentil rice in Kannada, is a one-pot dish of Karnataka cooked with rice, lentils, vegetables and a special powder. The powder is richly roasted, with a sweet-hot character.
What goes in
- Dried red chilli425%, Byadgi.
- Coriander seed425%, Base.
- Chana dal213%, Body.
- Dried coconut319%, Sweet richness.
- Cinnamon16%, Warm.
- Fenugreek16%, Bitter edge.
- Sesame16%, Nutty.
Parts by volume of the whole spice. The ring shows each part's share.
Made step by step
Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.
Step 1: Toast Roast the dals in a little oil until golden. Step 2: Toast Roast the chillies, coriander and fenugreek. Step 3: Toast Roast the coconut and sesame until brown. Step 4: Toast Add cinnamon and clove briefly. Step 5: Grind Cool, then grind to a fine powder. Step 6: Store Store in a dry jar. Finished Bisi bele bath powder, by share.
Ingredients
Dried red chilli, coriander, chana and urad dal, fenugreek, cinnamon, clove, dried coconut, poppy or sesame, and marathi mogga, a dried flower bud, are typical. Byadgi chilli is common for colour.
Serving
The dish is topped with ghee and boondi or mixture and served hot. It is common in homes, temples, weddings and restaurants of Karnataka.
Where it is used
The spices in it
CorianderBase.
CinnamonWarmth.
Chili pepperThe pungent berry of the Capsicum plant, used to add heat to dishes worldwide.
FenugreekThe cuboid seed of an annual legume, prized for its bitter warmth and maple aroma.
SesameThe drought-hardy seed of a flowering plant, prized for its oil and nutty taste.Also part of it, and being written: Coconut (Dried.).
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Sources and further reading
Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Chili pepper: Takeaway, CC BY-SA 4.0, source
- Cinnamon: Luc Viatour, CC BY-SA 3.0, source
- Fenugreek: Yak, CC BY-SA 3.0, source
- Coriander: Thamizhpparithi Maari, CC BY-SA 3.0, source
- Sesame: Anna Frodesiak, CC0, source