Dabeli Masala is an essential component of making Katchi Dabeli and the homemade version of this spice mix tastes delicious. Made using basic ingredients, this masala mix takes the Dabeli to a next level. Here is how to make Dabeli Masala Recipe at home.
Dabeli literally translates to pressed. It is also known as Kutchi Dabeli due to its origin in Kutch region of Gujarat.
Dabeli masala is the most important ingredient of the Dabeli, which is a popular street food originated in Gujarat, but also famous in Mumbai.
Dabeli is a pav (bun) stuffed with tangy, spicy potato mix topped with this super delicious Dabeli Masala, pomegranate arils, sev and spicy and sweet chutneys.
It is a super easy evening snack that you can make in a jiffy if your Dabeli masala is readily available.
Although you can Dabeli Masala in stores these days, making it at home elevated the taste of the Dabeli a lot and you can be sure of the ingredients going into making it.
Plus it’s much economical to make at home and you can make a big batch and refrigerate for later use.
Just like my homemade Chaat Masala, Achari Masala or Chai Masala, Dabeli Masala is a fav too and you must definitely try making it at home.
What is Dabeli Masala?
Dabeli masala is a special blend of aromatic spices that adds a balanced flavour to the Dabeli or any other snack that you use it in.
To make this masala, everything you need will be easily available in your kitchen.
Grated coconut is a must ingredient to get that grainy coarse texture.
You can use it in many other recipes such as pulao, chat, mix vegetable, stir-fries and more.
You can make a big batch and refrigerate it in an airtight container for up to a month.
Dabeli Masala Recipe
Heat a pan and add coriander seeds, cumin seeds, fennel seeds and sesame seeds, cloves, peppercorns, cinnamon, star anise, black cardamom and bay leaf.
Dry roast the spices until slightly brown.
Make sure to roast the spices on low to medium heat so that all their flavours are released and they do not get burned.
Now add dry red chillies and grated coconut in the pan and roast for another minute.
Remove the pan from heat and let the mixture rest for some time. Let it cool down.
Once cooled down, transfer the mixture in a grinder along with black salt, dry mango powder, dry ginger powder and Kashmiri red chilli powder.
You can increase or decrease the amount of dry mango powder, red chilli powder etc according to your taste preference.
Now grind the ingredients to make a coarse powder.
Transfer the powder in a bowl and add powdered sugar and oil and mix well using your fingers.
Store this masala in an airtight container and use as and when required. Refrigerate for up to a month.
You might also like
How to make Dabeli Masala Step by Step
Dry roast coriander seeds, cumin seeds, fennel seeds and sesame seeds, cloves, peppercorns, cinnamon, star anise, black cardamom and bay leaf until slightly browned.
Add dry red chillies and coconut in the pan and roast for another minute.
Remove the pan from heat and let the mixture cool down. Transfer the mixture in a blender along with black salt, dry mango powder, dry ginger powder and Kashmiri red chilli powder.
Blend to make a coarse powder.
Transfer the powder in a bowl.
Add powdered sugar and oil and mix well.
Store this masala in an airtight container. Refrigerate for upto a month.
Dabeli Masala Recipe
Dabeli Masala Recipe
Dabeli Masala is an essential component of making Katchi Dabeli and the homemade version of this spice mix tastes delicious. Made using basic ingredients, this masala mix takes the Dabeli to the next level. Here is how to make Dabeli Masala Recipe at home.
Ingredients
- 3 tbsp Coriander Seeds
- 2 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tbsp Sesame Seeds
- 3-4 Clove
- 4-5 Black Peppercorns
- 1 inch Cinnamon
- 1 Star Anise
- 2 Bay Leaves
- 2-3 Dry Red Chillies
- 1/4 cup Dry Coconut Grated
- 2 tsp Black salt
- 2 tsp Dry Mango Powder
- 1/2 tsp Dry Ginger Powder
- 2 tbsp Kashmiri Red Chilli Powder
- 1 tbsp Powdered Sugar
- 1 tbsp Vegetable Oil
Instructions
Dry roast coriander seeds, cumin seeds, fennel seeds and sesame seeds, cloves, peppercorns, cinnamon, star anise, black cardamom and bay leaf until slightly browned.
Add dry red chillies and coconut in the pan and roast for another minute.
Remove the pan from heat and let the mixture cool down.
Transfer the mixture in a blender along with black salt, dry mango powder, dry ginger powder and Kashmiri red chilli powder.
Blend to make a coarse powder.
Transfer the powder in a bowl.
Add powdered sugar and oil and mix well.
Store this masala in an airtight container.
Refrigerate for upto a month.
Recipe Notes
Adding Kashmiri Dry Red Chillies gives this masala a very nice red colour.
Dry roast the ingredients on slow heat for best result.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Leave a Reply