Bisi Bele Bath Powder

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The cuisine of Karnataka has a rich heritage and is as versatile as any other cuisine from a different part in South India or even any other region of India. One of the iconic dishes from this food culture is the Bisi Bele Bath, also known as Bisi Bele Huliyanna. It is a wholesome, one-pot spicy rice-lentil based dish with veggies and a special spice mix. This post is about that unique masala blend called the Bisi Bele Bath Powder without which the dish is incomplete. Follow the recipe to keep a batch ready at your homes.

bisi bele bath powder served in a small black bowl with whole spices in the background.

About This Bisi Bele Bath Powder

As mentioned above Bisi Bele Bath Powder is the classic and unique spice blend used to make the traditional and popular Bisi Bele Bath recipe (a spiced rice and lentil dish) – that is one of the gems from the Karnataka cuisine.

I have adapted this Bisi Bele Bath Powder recipe from Pratibha’s Blog (also has other classic recipes from Karnataka cuisine) and a cookbook from my personal collection. I reduced the proportions and did make a few changes though.

Like most homemade spice blends, here too the spices and lentils are roasted, cooled and then ground to a fine powder.

spices kept on a white plate for bisi bele bath powder.

Since the spices and lentils are ground finely, you need to use a high speed mixer-grinder or blender. You can even use a spice grinder of coffee-grinder.

Bisi Bele Bath Masala has a different composition of spices and lentils that truly makes it unique and so good. This recipe will give you one of the best blends that you can make.

Once your powder is ground, store it in an air-tight jar or container and store in a cool dry place. You could also store in the fridge.

This recipe will yield 150 grams of the Bisi Bele Bath Powder which stays good for a couple of months in the refrigerator.

Ingredients You Need


While the whole spices we often use in Indian cuisine, are a part of this special masala. There are some lesser known ingredients that are also added which makes this blend unique.

To make a traditional Bisi Bele Bath Powder, a particular spice called the Marathi moggu is used. These are the buds of the kapok tree and hence, referred to as kapok buds too in English. These are larger than cloves and have a musky aroma.

This one special spice gives the Bisi Bele Bath Powder mix its distinct flavor. You can easily get the Marathi Moggu in Bengaluru and other South Indian cities.

spices for bisi bele bath powder.

But in other parts of India, it is quite difficult to source this spice. So, the best option is to order online. If you live outside India, you can order from Amazon.

Since this specific recipe does not use asafoetida (hing), I usually add it to the main dish. However, you can add asafoetida while preparing this masala powder itself.

Dry Red Chillies

Next comes the dried red chilies that contribute in the heat level and also the color of the Bisi Bele Bath Powder.

2 types of dried red chilies are used in this masala – the less spicy Byadagi or Bedgi variety which gives it the deep red hue and the Guntur Chilli which gives it the desired spiciness.

Overall, this spice powder is spicy and hot. If you cannot tolerate extreme heat and want to reduce the spiciness, you can reduce the number of Guntur red chilies in the recipe of Bisi Bele Bath Powder.

Step-by-Step Guide

How to make Bisi Bele Bath Powder

Before you begin roasting the spices, collect them, measure and set aside. This will make the roasting work a breeze and easy.

Also ensure to use spices that are fresh and in their shelf-life. Refrain from using moldy, rancid and stale spices.

Tips to remember before you roast

  • First use a heavy frying pan or skillet. This ensures that you don’t burn these delicate spices and seeds.
  • Secondly always roast or toast them on a low heat. This makes them cook slowly releasing the fragrant oils beautifully and again you avoid the risk of burning them.
  • Thirdly, stir often so the spices roast evenly. More so when you roast tiny seeds like poppy seeds or an ingredient like desiccated coconut. If you do not stir often, a few portions of these can get too much browned or can get burnt.

Roast Ingredients

1. Heat a frying pan or a small kadai and first dry roast ½ cup coriander seeds, 1 teaspoon cumin seeds and ½ teaspoon fenugreek seeds until crisp and fragrant.

Roast on low heat, stirring often and make sure you don’t burn the spices. Remove and keep aside.

roasting coriander seeds, cumin seeds and fenugreek seeds in a pan.

2. In the same pan, dry roast the following spices:

  • 1 inch cinnamon
  • 3 to 4 cloves
  • ½ teaspoon black peppercorns
  • 3 green cardamoms
  • 1 small mace
  • 4 Marathi moggu till fragrant

Remove and set aside.

roasting whole spices in the pan.

3. Now, add ¼ cup chana dal and 1 tablespoon urad dal. These take longer to roast than the spices.

You can also roast the urad dal and chana dal separately.

chana dal and urad dal added to the pan.

4. On a low heat roast the lentils till fragrant and browned. Remove roasted lentils and set aside.

roasting lentils till browned.

5. Now, dry roast 10 to 12 dried Byadagi red chilies and 5 to 7 Guntur red chilies till crisp. Remove and keep aside.

You can remove the seeds from these chillies (wearing kitchen gloves) while prepping the spices or remove the seeds after roasting and once they cool down.

roasting dried red chilies in the same pan.

6. Next, dry roast 12 to 14 curry leaves till crisp. Remove and set aside.

roasting curry leaves in the same pan.

7. Now, roast 2 teaspoons poppy seeds till light golden. Remove and keep aside.

roasting poppy seeds in the same pan.

8. Lastly, roast 4 tablespoons unsweetened desiccated coconut till golden. Remove and keep aside. Stir often to get an even golden color in the coconut.

roasting unsweetened desiccated coconut in the same pan.

9. Now let the roasted spices cool completely at room temperature. Break the red chillies in small pieces. Deseed them, if you have not done that earlier.

With a spoon, mix all the spices very well. Add the ingredients in batches in a dry grinder or coffee grinder.

cooled roasted ingredients added to a grinder jar.

10. Grind to a fine powder. Remove from the jar, and store the Bisi Bele Bath Powder in an air-tight jar or container.

ingredients ground to a fine bisi bele bath powder.

11. Use the Bisi Bele Bath Powder as required. Keep the jar in the refrigerator.

bisi bele bath powder in a small black bowl and jar with whole spices in the background.

Why Homemade

I remember having this famous dish for the first time in Bangalore (present day Bengaluru) at one of the MTR restaurants, on the recommendation of my husband. It is one of his favorite rice-lentil dishes, which he would often have during his engineering days in the ‘city of gardens.’

Since the Bisi Bele Bath Powder is an integral ingredient in the dish, it is a must to have it handy at home whenever you plan to make this rice dish. And what better way to use a homemade version rather than using a store-bought one. As a lot of my readers had also requested for the recipe of the spice blend, I had to share this DIY version.

Also, because when you use a Bisi Bele Bath Powder made at home for your main dish, the authenticity is intact and what results is a beautifully flavored and hearty huliyanna. This is not really the case, even if you use the best readymade brand of this typical masala.

Along with the Bisi Bele Bath Powder, I normally make other spice mixtures too at home. For instance, the Maharashtrian Goda Masala and the pan-Indian Garam Masala Powder.

I even make other South Indian blends like Sambar Powder and Rasam Powder at home. I also prefer making my own individual spice powders like cumin powder and Coriander Powder.

As said earlier, these are much better than the ones brought from the market. Though, it takes effort to make authentic masala powders at home but it is worth all the time and effort.

Expert Tips

  1. To make this masala powder less spicy, reduce the quantity of the Guntur red chillies or opt to use chillies that are moderately spicy.
  2. Ensure that your spices are fresh, fragrant and of the best quality. Do not use stale or rancid spices. Also if you see some mold or insects or worms in any of the spices, then discard them. Preferably use organic spices.
  3. If you don’t get Marathi moggu or kapok buds in your local market, order online. Do not skip on this particular spice as if you do, you will miss on the authentic and traditional bisi bele bath masala.
  4. While dry roasting the spices, make sure that you roast them on low heat and not burn the spices. Stir often so that they spices get roasted evenly.
  5. The lentils will take a longer time to roast as compared to the spices. So, have patience. You can also roast the lentils separately.
  6. Before grinding, you can break the chilies into smaller pieces and deseed them too, if needed. Or else remove the seeds after roasting the chillies and once they cool. If you have sensitive skin wear gloves while deseeding them. The seeds are very hot, pungent and can cause irritation or rashes.

More Spice Blend Recipes To Try!

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bisi bele bath powder recipe, bisibelebath powder recipe

Bisi Bele Bath Powder

Bisi Bele Bath Powder is a special and unique spice blend that is added to the preparation of the classic lentil and rice dish from the Karnataka cuisine called Bisi Bele Bath. This homemade Bisi Bele Bath Masala is the best that you can make.
4.86 from 21 votes
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Karnataka, South Indian
Course Condiment
Diet Vegan
Difficulty Level Moderate
Servings 1 medium bottle


  • ½ cup coriander seeds
  • ¼ cup chana dal (husked and split bengal gram)
  • 1 tablespoon urad dal (husked and split black gram)
  • 10 to 12 byadagi chillies or bedgi red chilies – or swap with lesser hot dry red chilies
  • 5 to 7 guntur red chilies or swap with hot dry red chilies or medium-hot red chillies
  • 1 teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 3 green cardamoms
  • 1.5 inches cinnamon
  • 3 to 4 cloves
  • 4 marathi moggu (kapok buds)
  • 4 tablespoon desiccated coconut – unsweetened
  • 2 teaspoon poppy seeds (khus khus)
  • ½ of a whole mace or 1 small mace (javitri)
  • ½ teaspoon fenugreek seeds (methi dana)
  • 12 to 14 curry leaves
  • 1 teaspoon asafoetida (hing) – optional


  • 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 low heat 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 stirring often 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.
  • Roast the desiccated coconut stirring often till the flakes become golden.
  • Turn off heat and dry roast the asafoetida if you plan to add it in the masala powder.
  • 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 the Bisi Bele Bath Powder as needed.


  • If you want a less spicy masala powder reduce the quantity of the Guntur red chillies or opt to use chillies that are moderately spicy.
  • Make sure to use spices and other ingredients that are fresh, fragrant, of the best quality and within their shelf period.
  • Do not use stale or rancid spices. If you see some mold or insects or worms in any of the spices, then discard them. Preferably try to use organic spices.
  • Marathi Moggu is an essential spice if you want the traditional and authentic Bisi Bele Bath Masala Powder. If you don’t get Marathi moggu or kapok buds in your local market, order online.
  • While dry roasting the spices, ensure that you roast them on low heat and not burn the spices. Stir often so that the spices get roasted evenly. Also make sure to use a heavy pan or skillet.
  • Poppy seeds can be skipped if you are not able to source it.
  • Easily scale the recipe to make for less or more quantities of the masala.
  • The approximate nutrition info is for the entire batch of Bisi Bele Bath powder made from this recipe.

Nutrition Info (Approximate Values)

Nutrition Facts
Bisi Bele Bath Powder
Amount Per Serving
Calories 561 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 40mg2%
Potassium 975mg28%
Carbohydrates 81g27%
Fiber 42g175%
Sugar 6g7%
Protein 21g42%
Vitamin A 2494IU50%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.3mg18%
Vitamin B3 (Niacin) 140mg700%
Vitamin B6 0.2mg10%
Vitamin C 254mg308%
Vitamin E 1mg7%
Vitamin K 14µg13%
Calcium 606mg61%
Vitamin B9 (Folate) 1423µg356%
Iron 15mg83%
Magnesium 215mg54%
Phosphorus 307mg31%
Zinc 4mg27%
* Percent Daily Values are based on a 2000 calorie diet.

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This Bisi Bele Bath Powder recipe from the archives first published in April 2014 has been updated and republished on January 2023.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Hello, have been following all your recipes and have loved them. Need to try this out. Was wondering do you grind the masala with fresh coconut while making the BBB? My MIL does so while making hers.
    Please let me know.

    1. thank you. while making bisi bele bath, i do not grind coconut. i just use the masala directly dissolved in water so that lumps are not formed when cooking. but you can make a fresh coconut paste with the masala and add to the rice+lentils mixture. hope this helps.

  2. Hi! First things first.. I’ve been following your website for years and it’s my to go for authentic dishes from all states which I crave since I’ve moved to FL. You have been a big help and blessing.

    I am planning to make BBB for a large group and triple/quadruple your BBB recipe. I’m trying to estimate if one batch of this BBB powder will be enough. Will it possible for you to share the yield volume in cups or spoons measure?
    Thanks again!


    1. thank you noopur. in the recipe card, just increase the servings and you will see the ingredients increasing which you can refer to and make the bisi bele bath powder. hope this helps.

  3. You pictorial illustration is phenomenal. This should be set as an example to others.

    1. thank you. have removed the tamil words as then the comment gets marked as spam.

  4. My mom also adds stone flower in this spice powder and says it is one of the key ingredients.

    1. thanks for the suggestion and letting me know. it will help the readers as well.

  5. I was looking for BBB, since it has been a long time I tasted any good curry using BBB masala. I shall give a try to make my own as I have my own Signature Blends in US. Thank you for sharing yours..4 stars

    1. thanks and do let us know how the bisi bele bath masala powder goes for you.

  6. Thanks a lot.. Really it worked.. Though I’ve not added Marathi came out very well 🙂 🙂 🙂4 stars

  7. Can you give us the scaled down version for say one time use ?
    The same amount used in the bisi bele baath recipe.

    1. its difficult archana as i need to try and test the scaled down version. i always make a small jar of bisi bele bath masala and keep in the fridge. with spices, less or more can have not so good effects on the final dish. i know this from experience.

  8. Tried this yesterday and it was a big hit.. Thanks a lot. Tried few recipies from your blog always a hit for me. Especially the step by step photo makes lot more easier….

  9. You are awesome and your way of cooking impresses everyone. You are a real pleasure to be known.5 stars

  10. Thank you for sharing this recipe with everyone. I was impressed by the authenticity of your knowledge of ingredients and the care that you have taken to make this easy and attractive. The photography is also very good. Attention to detail is excellent.
    Thanks again!

  11. This is a great website , congratulations ! I have a question. Whenever i add dry coconut (fried) in the powder, i dont get the fine powder like the MTR one. Any idea why ? The more i try to powder, the more hot the masala gets5 stars

    1. no idea. does not happen with me though. could be due to the kind of grinder.

  12. hey dassana, marathi moggu isn’t available at my place. can i skip this? would there be any difference in taste?4 stars

    1. ananya, you can skip it if you don’t have. there will be a slight difference in taste. but does not matter much.

  13. Really very easy and tempting too, I was searching for the recipe from very long time I never knew its so simple, today I am gonna give surprise of all at Home, thank u so much for the lovely recipe5 stars

  14. Hi dasanna,
    Whenever I am in quest of trying some thing new or want to clear my doubt regarding the recipes I know, you come to my rescue. Your recipies are very clear,simple and interesting to are very clear and tempt me to try the dish at once.thank you.

    1. sheetal, both are different. nagkeshar is known as cobra saffron. the pic is there in the goda masala post.

  15. good evening akka,i m following u from last 1 yr. but this is my 1st msg in ur site.i like ur south indian dishes so my request is plz do post the recipe of MALAVANI MASALA…i am waiting for the recipe n 1 more thing akka i like the things which u write before writing the whole recipe…they r damn intresting…thank you

    1. welcome deepak. i have the hand written recipe of malavani masala shared by my mother. but didnt made the masala. i will share it soon. good you shared your feedback finally. its good to know what readers are liking in the blog. keep visiting the blog.

  16. This recipe is the best Karnataka food item.. Though available in shops like MTR nothing like home made. My M.I.L used to fry them all and I would grind it in mixie. Thank you.
    Can you please also give recipe for “VANGI BHATH. another Karnataka tasty food and easy to prepare if you have the Vangl Bhath powder.
    Have a nice time.5 stars

    1. thanks ramchander ji. i agree that bisi bele bath is one of the best recipe from karnataka cuisine. i will post vangi bhath recipe soon.

  17. Hi dassana
    Is the desiccated coconut also dry roasted or we should add some oil for roasting it?
    Also, can you plz tell me how long will this powder stay good? I’m asking because of the addition of desiccated coconut

    1. the desiccated coconut is also dry roasted. if you keep in the refrigerator it should stay good for more than a month. mine is still in the fridge and in good condition. its been more than half a month now.

  18. I too make spice mix at home ,some me and some from my mom .Loved ur version of bisibelabath masala powder.