Dabeli Masala Recipe (Kutchi Dabeli Masala)
Homemade Dabeli Masala is a flavorful Gujarati spice blend made with roasted whole spices, dry coconut, sesame seeds, and aromatic Indian spices. Use it to make delicious Kutchi Dabeli at home.
Equipment
Ingredients
- 1 teaspoon cumin seeds
- 3 tablespoons coriander seeds
- 1 teaspoon fennel seeds
- 1 tablespoon white sesame seeds
- 1 teaspoon black peppercorns , adjust to taste
- 1 inch cinnamon stick
- 1 black cardamom
- 5-6 cloves
- 1 star anise
- 1 bay leaf
- 5 whole dried Kashmiri red chilies
- 1 teaspoon red chili powder , adjust to taste
- 4 tablespoons dry grated coconut
- ½ teaspoon ground ginger
- 2 teaspoon dry mango powder amchur
- 2 teaspoon powdered sugar or to taste
- 1 teaspoon black salt
- 1 tablespoon oil
Instructions
- Heat a pan over medium-low heat. Add coriander seeds, cumin seeds, fennel seeds, sesame seeds, cloves, peppercorns, cinnamon, star anise, and bay leaf.
- Dry roast for 3-4 minutes, stirring frequently, until fragrant.
- Add dried Kashmiri red chilies and dry coconut. Roast for another minute, stirring continuously. Remove from the heat and let the mixture cool completely.
- Transfer the cooled spices to a spice grinder. Add red chili powder, dry mango powder, dry ginger powder, and black salt. Grind into a fine or slightly coarse powder.
- Transfer to a bowl. Add powdered sugar and oil, and mix well until evenly combined.
- Store in a clean, airtight container in the refrigerator.
Notes
- Roast the spices over low to medium-low heat to prevent burning.
- Allow the spices to cool completely before grinding.
- Adjust the red chili powder and dried Kashmiri chili to suit your preferred spice level.
- Start with 1-2 tablespoons of masala for about 2 cups of mashed boiled potatoes when preparing dabeli filling, adjusting to taste.
- For best flavor, use within 3-4 weeks and keep refrigerated.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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