Dabeli Masala is a spice mix that is used for making the popular Gujarati snack Kutchi Dabeli. Made using basic ingredients, this masala mix takes the Dabeli to the next level. Here is how to make it at home (vegan, gluten-free).
About This Recipe
Dabeli Masala also known as Kutchi Masala is a sweet and spicy blend of aromatic spices that adds a lovely flavor to the Dabeli, a popular Gujarati street food.
It is made using simple pantry ingredients and comes together in under 10 minutes.
Why make this masala at home when it’s easily available in the stores?
- It is made using the best ingredients and hence the taste is much better than the store-bought one.
- Homemade is much more economical.
- There are no added preservatives, colors, or any other artificial ingredients added to it.
Apart from using it to make Dabeli, you can also use it in many other recipes like pulao, pav bhaji, vada pav, chat, mix vegetables, stir-fries, and more.
This kutchi dabeli masala powder recipe is vegan and gluten-free and can be easily doubled or tripled.
Whole Spices – To make this homemade dabeli masala recipe, you will need an array of whole spices that are roasted until aromatic and then ground to make a powder.
These spices include whole coriander seeds, cumin seeds, white sesame seeds (til), fennel seeds (saunf), cloves (laung), black peppercorns, cinnamon, star anise, dry red chilies, and bay leaves.
Dry Coconut – This is a must ingredient, which adds a coarse texture along with a coconutty taste.
Spice Powders – You will need some basic spice powders like black salt (kala namak), dry mango powder (amchoor), dry ginger powder (saunth), and Kashmiri red chilli powder.
Sugar – Powdered sugar balances the spice. Do not use confectioner’s sugar which is also sometimes called powdered sugar. It has cornstarch added to it which might alter the taste of this masala. Just grind the regular sugar in a grinder to powder it.
How To Make Dabeli Masala
Dry roast 3 tablespoon coriander seeds, 2 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 tablespoon white sesame seeds, 3-4 cloves, 4-5 whole black peppercorns, 1-inch piece of cinnamon stick, 1 whole star anise, and 2 bay leaves on medium heat until slightly browned (3-4 minutes). Stir frequently while roasting.
Add 2-3 whole dry red chilies (stalks removed) and ¼ cup grated dry coconut to the pan and roast for another minute.
Remove the pan from heat and let the mixture cool down completely.
Transfer the mixture to a grinder along with 2 teaspoon black salt, 2 teaspoon dry mango powder, ½ teaspoon dry ginger powder, and 2 tablespoon Kashmiri red chili powder.
Grind to make a fine powder.
Transfer the powder to a medium mixing bowl.
Add 1 tablespoon powdered sugar and 1 tablespoon vegetable oil to the bowl and mix well.
Store this masala in an airtight container. Refrigerate for up to a month.
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Homemade Dabeli Masala Recipe
- 3 tablespoons whole coriander seeds (dhaniya)
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 1 tablespoon white sesame seeds (til)
- 3-4 cloves
- 4-5 whole black peppercorns (kali mirch)
- 1 inch piece of cinnamon stick
- 1 star anise
- 2 bay leaves
- 2-3 whole dry red chilies (stalks removed)
- ¼ cup grated dry coconut
- 2 teaspoons black salt (kala namak)
- 2 teaspoons dry mango powder (amchoor)
- ½ teaspoon ground ginger (sonth)
- 2 tablespoons Kashmiri red chili powder
- 1 tablespoon powdered sugar
- 1 tablespoon vegetable oil
- Dry roast coriander seeds, cumin seeds, fennel seeds, white sesame seeds, cloves, black peppercorns, cinnamon, star anise, and bay leaves on medium heat until slightly browned (3-4 minutes). Stir frequently while roasting.
- Add dry red chilies and dry coconut to the pan and roast for another minute.
- Remove the pan from heat and let the mixture cool down completely.
- Transfer the mixture to a grinder along with black salt, dry mango powder, ground ginger, and Kashmiri red chili powder.
- Grind to make a fine powder.
- Transfer the powder to a medium mixing bowl.
- Add powdered sugar and vegetable oil to the bowl and mix well.
- Store this masala in an airtight container. Refrigerate for up to a month.