Bisibele bhath pudi/powder
Wanted to end this year with a new post. I Have posted the recipe of Bisibele bhath and avalakki bisibele bhath in my blog and wanted to update the post with the masala used to make the dish.. So finally here is the post..
My Facebook page foodies palate has reached 700+ likes and quite a no of views for my posts... Thanks viewers for the likes... Your likes and support keeps me motivated. Thank you.
For 1 cup of bisibele bhath powder
Ingredients:
Urad dal- 1/2 tbsp
Chana dal - 1/2 tbsp
Coriander seeds- 2 tbsp
Jeera -1 tsp
Methi/fenugreek seeds- 1/4 th tsp
Pepper corns- 1/4 th tsp
Grated dry coconut /
dessicated coconut- 1/4 th cup
Dry red chillies byadige - 7 nos
Dry red chillies guntur - 3 nos
Stone flower / kallu hoovu - 1/4 th tsp
Clove - 1 no
Cinnamon - 1" piece
Oil - 1 tsp
Heat a wok. Dry roast chana and urad dal, once golden brown trasfer to a plate, roast coriander seeds, jeera, methi and pepper corns one after the other and set aside. Add a drop of oil and roast the stone flower, cinnamon and clove. Set aside. Now add 1/2 a tsp of oil and roast the chillies until crisp.
Lastly roast the grated coconut just until warm and set aside. Store in airtight container.
Grind all the ingredients except the coconut into fine powder. Now Add the coconut and grind into fine powder. Store in air tight container.
Note:
The powder is supposed to be very fine and not grainy.Do not add the coconut with other ingredients at first as it tends to leave oil and the powder may become coarse.
Wanted to end this year with a new post. I Have posted the recipe of Bisibele bhath and avalakki bisibele bhath in my blog and wanted to update the post with the masala used to make the dish.. So finally here is the post..
My Facebook page foodies palate has reached 700+ likes and quite a no of views for my posts... Thanks viewers for the likes... Your likes and support keeps me motivated. Thank you.
For 1 cup of bisibele bhath powder
Ingredients:
Urad dal- 1/2 tbsp
Chana dal - 1/2 tbsp
Coriander seeds- 2 tbsp
Jeera -1 tsp
Methi/fenugreek seeds- 1/4 th tsp
Pepper corns- 1/4 th tsp
Grated dry coconut /
dessicated coconut- 1/4 th cup
Dry red chillies byadige - 7 nos
Dry red chillies guntur - 3 nos
Stone flower / kallu hoovu - 1/4 th tsp
Clove - 1 no
Cinnamon - 1" piece
Oil - 1 tsp
Heat a wok. Dry roast chana and urad dal, once golden brown trasfer to a plate, roast coriander seeds, jeera, methi and pepper corns one after the other and set aside. Add a drop of oil and roast the stone flower, cinnamon and clove. Set aside. Now add 1/2 a tsp of oil and roast the chillies until crisp.
Lastly roast the grated coconut just until warm and set aside. Store in airtight container.
Grind all the ingredients except the coconut into fine powder. Now Add the coconut and grind into fine powder. Store in air tight container.
Note:
The powder is supposed to be very fine and not grainy.Do not add the coconut with other ingredients at first as it tends to leave oil and the powder may become coarse.
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