Dabeli Masala Powder 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 Dabeli Masala Powder
Dabeli Masala Powder also known as Kutchi Masala Powder 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 25 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, mixed vegetables, stir-fries, and more.
This kutchi dabeli masala powder recipe is vegan and gluten-free and can be easily doubled or tripled.
Want to try some more homemade masala recipes? Then give these a try
- Chaat Masala
- Sambar Powder
- Kerala Garam Masala Powder
- Thandai Masala Powder
- Bisi Bele Bath Powder
- Dry Mint Powder
- Chai Masala Powder
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 (dhaniya beej), cumin seeds (jeera), white sesame seeds (til), fennel seeds (saunf), cloves (laung), black peppercorns(kali mirch), cinnamon (dalchini), star anise (chakri phool), dry red chilies, and bay leaves (tejpatta).
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.
Oil – I used vegetable oil but you can use any neutral-flavored oil like canola oil, light olive oil, etc.
How To Make Dabeli Masala
- 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
- 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
- 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 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 Powder Recipe
- 3 tablespoons whole coriander seeds (dhaniya)
- 2 teaspoons cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- 1 tablespoon white sesame seeds (til)
- 3-4 cloves (laung)
- 4-5 whole black peppercorns (kali mirch)
- 1 inch piece of cinnamon stick (dalchini)
- 1 star anise (chakri phool)
- 2 bay leaves (tejpatta)
- 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 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 oil to the bowl and mix well.
- Store this masala in an airtight container. Refrigerate for up to a month.