Bisi Bele Bath Podi is a fragrant spice blend from Karnataka, specially made to prepare the traditional dish Bisi Bele Bath – a wholesome combination of rice, toor dal (pigeon pea lentils), tamarind, and spices. The word Bisi Bele Bath literally means “hot lentil rice” in Kannada. The podi (powder) is the soul of this dish, giving it its signature flavour.
Key Ingredients
The podi is made by roasting and grinding a mix of:
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Red Chilies – add heat and color.
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Coriander Seeds – provide earthy aroma.
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Chana Dal & Urad Dal – lend body and a nutty taste.
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Cinnamon, Cloves & Marati moggu – give a subtle sweet and warm spice note.
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Dry Coconut – optional, adds richness and depth.
Each ingredient is roasted to perfection, releasing its natural aroma, before being ground into a fine powder.
Health Benefits
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Rich in Protein & Fiber – thanks to the lentils used in the blend.
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Aids Digestion – cumin and fenugreek seeds promote gut health.
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Immunity Boosting – the mix of spices helps keep the body warm and healthy.
How to Use Bisi Bele Bath Podi
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Add 2–3 tablespoons of the podi while cooking rice, dal, and tamarind mixture to prepare authentic Bisi Bele Bath.
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Can also be sprinkled into vegetable stir-fries or mixed with ghee and hot rice for a quick flavor-packed meal.
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Works as a multi-purpose spice mix to enhance curries, gravies, and sambar.
Storage Tips
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Store in an airtight container in a cool, dry place.
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Fresh podi stays good for 2–3 months.
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For longer shelf life, refrigerate in small batches.
Family Tradition
Every household in Karnataka has its own unique version of Bisi Bele Bath Podi. Some prefer it spicier, some slightly sweet, and others add dry coconut for richness. This recipe is often passed down from generation to generation, making it a true reflection of family tradition and Karnataka’s culinary heritage.
Bisi bele bath Podi
Equipment
- 1 Mixie
- 1 Pan
Ingredients
- 1 Cup Coriander seeds
- 1 Cup Channa dal
- 3/4 Cup Urad dal
- 1/4 tsp Pepper
- 1 piece Cinnamon
- 4 to 5 no Cloves
- 4 to 5 no Marati moggu
- 20 no Byadigi chilli
- 15 no Guntur chilli
- A bit Asafoetida
- 1/2 Cup Dry coconut optional
Instructions
- Measure all the ingredients and keep them ready.
- Sun-dry the red chilies for a few minutes to remove moisture.
- While roasting the red chilies, add a drop of oil to prevent sneezing.
- Heat a pan and dry roast each spice one by one until golden and aromatic.
- Roast Coriander seeds, Channa dal, Urad dal separately.
- Then roast Cinnamon, Cloves, marati moggu, pepper.
- Allow the roasted ingredients to cool completely.
- Grind everything into a fine powder in a mixie or spice grinder.
- Mix well and transfer the podi to an airtight container.
- Store in a cool, dry place for up to 2–3 months or refrigerate for longer freshness.
- Use the podi to prepare authentic Bisi Bele Bath.
INSTRUCTIONS
-
Measure all the ingredients and keep them ready.
-
Sun-dry the red chilies for a few minutes to remove moisture.
- While roasting the red chilies, add a drop of oil to prevent sneezing.
-
Heat a pan and dry roast each spice one by one until golden and aromatic.
- Roast Coriander seeds, Channa dal, Urad dal separately.
- Then roast Cinnamon, Cloves, marati moggu, pepper.
-
Allow the roasted ingredients to cool completely.
-
Grind everything into a fine powder in a mixie or spice grinder.
-
Mix well and transfer the podi to an airtight container.
-
Store in a cool, dry place for up to 2–3 months or refrigerate for longer freshness.
-
Use the podi to prepare authentic Bisi Bele Bath.
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