Dabeli masala recipe | Kutchi dabeli masala recipe | How to make dabeli masala

Dabeli masala recipe is a gujrati masala recipe which originated from Kutch in Gujrat. So, it is also known as Kutchi dabeli masala recipe. It is a combination of spicy, sweet and tangy taste with inimitable flavour. It is the necessary component which gives balanced taste and flavour to the Gujrati snack recipe kutchi Dabeli which is equally popular in Maharashtra as well.

This dabeli masala recipe is prepared in different ways in different regions using different composition of spices. But the ingredients used for the masala are almost the same, hardly few spices differ.

Readymade dabeli masala powder is easily available in supermarket and shops, but homemade dabeli masala is completely different from the market bought ones. It is much more aromatic and chatpata in taste. Once you prepare the masala at home, I can bet you will never go back to stores to buy the readymade ones.

I can share my own experience on this. When I was in Maharashtra, I used to buy readymade dabeli masala to prepare the kutcha dabeli recipe. But one day, one of my gujrati neighbours asked me for afternoon tea and she served the tea with homemade dabeli. The taste of the dabeli was completely different and much better than the ones that I used to prepare. Then I asked her about it. She smiled and replied the complete taste of dabeli depends on the masala. She always prepares homemade dabeli masala to prepare the snack. Luckily, I got the traditional Kutchi dabeli masala recipe from her and never turned back.

In fact, this dabeli masala recipe is very useful for those people who are staying away from the country or lives in some different parts of India where readymade dabeli masala is not available. They can enjoy the lip-smacking snack recipe dabeli any time at home using this homemade dabeli masala.

Dabeli masala recipe is one of the most versatile and aromatic spice mixtures. Though it tastes best in dabeli preparation, but it can also be used in sabzi, bhaji, curries, chaat, rice recipe and many more. It can even be used to spice up popcorn, roasted makhana, peanuts etc.

So, whenever I plan to prepare dabeli at home, I always prepare the dabeli masala recipe in larger quantity and store it for multi-use.

Dabeli masala powder is a very quick and easy recipe which hardly takes 10-15 minutes to get prepared. All the ingredients required to prepare this aromatic masala are easily available in any Indian grocery stores.

DIY Recipe

Now a days, DIY recipe has become very trendy. There are many sound reasons behind it and COVID 19 is one of them which has changed our entire lifestyle now. Apart from that, another main reason is health awareness.

With the exchange of little effort, many things can be made better than the market selling goods. In today’s world, though many things are easily available globally but still in many cases DIY Recipe helps a lot to up bring the authenticity of many traditional food.

Dabeli masala recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the dabeli masala powder.

Tips to prepare perfect dabeli masala

Dabeli masala ingredient

Whole spices: Each of the whole spices – cumin seeds, fennel seeds, coriander seeds, sesame seeds, bay leaf, black cardamom, green cardamom, cinnamon stick, cloves, peppercorns, star anise play a vital role to flavour up the dabeli masala. Try not to skip any of the spices to get the perfect aroma for the spice mix.

Desiccated coconut: It is one of the most important ingredients of the masala mix which cannot be skiped or replaced by other ingredients. Desiccated coconut gives a nice grainy texture to the dabeli masala with a soothing flavour.

Kashmiri dry red chilli: It plays a vital role to prepare the dabeli masala. Kashmiri red chillies add flavour, heat and a vibrant colour to the masala.

Black salt: It gives a nice flavour and salty taste to the masala.

Sugar: It is one of the necessary components of the spice mix. Sugar balances the heat and tangy taste of the masala.

Amchur powder: It provides tangy taste and unique flavour to the masala.

Kashmiri red chilli powder: It gives a nice colour to the masala without spicing up the mixture too much.

How to make dabeli masala?

To prepare the dabeli masala recipe, I have used the whole spices cumin seeds, fennel seeds, coriander seeds, sesame seeds, bay leaf, black cardamom, green cardamom, cinnamon stick, cloves, peppercorns, star anise and dry Kashmiri red chillies. I have used four dry red chillies because I prefer lesser hot spice mix. If you like the heaty version, then you can add 2-3 more extra dry chillies into the recipe.

To prepare the dabeli masala powder, first put a heavy bottom pan on flame and make it completely dry. When the pan gets warm, add cumin seeds, fennel seeds, coriander seeds, bay leaf, black cardamom, green cardamom, cinnamon stick, cloves, peppercorns, star anise and roast them over medium flame for 2 minutes. Stir continuously.

Then add sesame seeds and dry Kashmiri red chillies into the pan and roast them over medium low flame for another 3-4 minutes until a nutty fragrance comes out of the spices. Stir continuously. The spices will change their colour slightly. To check whether the spices are done or not, break the bay leaf. If it gets crispy and breaks with a sound, then the spices are done. Switch off the flame.

Add desiccated coconut, Kashmiri red chilli powder, amchur powder into the pan and give a nice stir. It slightly gets toasted over hot pan and reduces the heat of the masala as well. Put the pan down and allow the masala to cool down completely before grinding.

Transfer the masala into the small jar of grinder and add sugar, black salt into it. Close the lid of the jar and pulse it to a fine dust.

Many people add some oil into the masala and mix it. I always prefer the dry version for storage.

Ingredients:

• 2½ tablespoons Coriander seeds (Dhaniya)
• 1 tablespoon Cumin seeds (Jeera)
• ½ tablespoon Fennel seeds (Saunf)
• 1½ tablespoons Sesame seeds (Til)
• 8-10 Pepper corns (Kali mirch)
• 3 Cloves (Laung)
• 1 green Cardamom (Hari elaichi)
• 1 black Cardamom (Bari elaichi)
• 1-inch Cinnamon stick (Dalchini)
• 1 Star Anise (Chakr phool)
• 1 Bay leaf (Tejpatta)
• 4 Kashmiri dry red Chillies (Sukhi lal mirch)
• ¼ cup desiccated Coconut (Naariyal bura)
• 1 & ½ tablespoons Kashmiri red chilli powder
• 2 teaspoons Amchur powder (Dry mango powder)
• 2 teaspoons black Salt (Kala namak)
• 1 tablespoon Sugar

1. Take a pan on flame and put the flame in medium low.
2. Let the pan become completely dry.
3. When the pan gets warm, add cumin seeds, fennel seeds, coriander seeds, bay leaf, black cardamom, green cardamom, cinnamon stick, cloves, peppercorns, star anise and roast them over medium flame for 2 minutes. Stir continuously.
4. Add sesame seeds and dry Kashmiri red chillies into the pan and roast them over medium low flame for another 3-4 minutes until a nutty fragrance comes out of the spices. Stir continuously. The spices will change their colour slightly.
   Note: Always roast the whole spices over medium low to medium flame. Don’t roast them over high flame or else the spices may burn or does not get roasted from inside.
   
5. To check whether the spices are done or not, break the bay leaf. If it gets crispy and breaks with a sound, then the spices are done. Switch off the flame.
6. Add desiccated coconut, Kashmiri red chilli powder, amchur powder into the pan and give a nice stir. The spices slightly get toasted over hot pan and reduces the heat of the masala mix too.
7. Put the pan down and allow the masala to cool down completely before grinding.
8. Transfer the masala into the small jar of grinder and add sugar, black salt into it. Close the lid of the jar and pulse it to a fine dust.
9. Store it to a dry and clean airtight container and refrigerate it for a month.

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