On medium heat, dry roast coriander seeds, cumin, fenugreek seeds, urad dal, chana dal and black peppercorn until fragrant.Transfer them to a plate and let them cool.
5 Teaspoons Coriander seeds, 3 Teaspoons Chana dal, 2 Teaspoons Urad dal, 1 Teaspoons Cumin, ¼ teaspoon Fenugreek seeds, ½ Teaspoon Black pepper
Now in the same pan roast sesame seeds, desiccated coconut and poppy seeds until fragrant and coconut turn light brown colour. Transfer them to a plate.
1 Teaspoon Sesame seeds, 2 Teaspoons Desiccated coconut, 2 Teaspoons Poppy seeds
In the same pan roast cardamom, marathi moggu, cassia, cloves until fragrant and transfer them into a plate.
4 Cloves, 1 inch Cassia (dalchini), 3 Green cardamom, 3 Marathi moggu
Dry roast red chillies until they are just warm and release pungent aroma. keep these chillies in a plate.
10-12 Byadgi red chillies
Finally dry roast curry leaves and keep them in a plate.
12-14 Curry leaves
Allow the spices to cool down, add asafoetida and roasted spices in a blender and blend them to a fine powder.
Store bisi bele bath powder in a clean and dry container.