Bath / bisi bele bath / palya pudi ( powder) recipe

Ingredients 

Kadale belle ( channa dhal/split benga gram)—2 cups

Uddina belle ( urad dhal /split black gram)—1/2 cup

Coriander seeds ( dhania sabuth)—4 cups

Menthya seeds (methi Dana /fenugreek seeds)— 2 tablespoon 

Jeerige (jeera/cumin)—3 tablespoon 

Dalchini ( cinnamon)—6 to 8 pieces.

Lavanga ( clove)—4 

Cardamom pods ( ellaki)—1 or 2

Black pepper corns—10 

Jaikai ( nutmeg)—1/2 piece

Maratha moggu ( kapok buds. )—4

Ghasghase /poppyseeds/khuskhus—1 tablespoon 

Bydagi red chillies—1/2 kg

Ssp special hing( asafoetida)—2 tablespoon 

Karibevu ( curry leaves//kadi patta )—1 to 2 cups.

Method 

Roast the red chillies  in a thick bottomed kadai,adding a tablespoon of oil and 2 teaspoon of coriander seeds to avoid chilliness.

Roast till they become crisp and puffed up.

Do it on medium flame. And keep it aside to cool 

Dry roast curry leaves also,till they crisp.

Now  dry roast the channa dhal on medium heat,it will take long to roast dhals.

Roast till channa dhal becomes light brown.

 Dry roast urad dhal also until it turns light brown. And take out from flame .

Roast dhania seeds also till they become aromatic . Keep aside to cool.

Now  in the same kadai take jeera,methi,cinnamon,hing,black pepper,cloves,cardamom,Maratha moggu, poppyseeds

together and roast on medium flame till they become aromatic and methi turns to light brown .

Now cool all the spices.

Then grind everything to fine powder in a mixer grinder.

First grind chillies and grind all other ingredients in batches.

Mix the ground powder well and store in air tight container.

Now the authentic powder is ready to use .

Tips

Do not burn the spices.

Also you can use both byadgi red chilli and Guntur variety red chilli.

Byadgi gives nice red color and Guntur chilli is for spiciness.

You can also increase or decrease chilli according to your taste.