Cookbook:Dabeli Masala
| Dabeli Masala | |
|---|---|
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Dabeli masala is a Gujarati blend of spices and other aromatics.
Characteristics
[edit | edit source]The blend has a laundry list of components to give it a flavor that is tangy, sweet, spiced, and hot at once.[1][2] Of course, every blend is a little different,[1] but common ingredients are coriander, fennel, cumin, cinnamon, clove, cardamom, white sesame seed, pepper, star anise, red chiles/chile powder, bay leaf, (black) salt, ginger, amchur, coconut, and sugar.[3][4][5][6][7][8] Mace and turmeric may also be included, and some blends contain a little oil.
Selection and storage
[edit | edit source]Like all spice blends, dabeli masala should be kept in an airtight container. If oil is included in the blend, it's a good idea to store it in the fridge to delay its going rancid.
Use
[edit | edit source]The primary function of dabeli masala is, as the name implies, to flavor the Gujarati dish called dabeli.[1][2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Spoon, Rumki's Golden (2021-02-10). "Dabeli masala recipe | Kutchi dabeli masala recipe | How to make dabeli masala - Rumki's Golden Spoon". Retrieved 2024-05-30.
- ↑ a b Mathur, Neha (2022-08-03). "Dabeli Masala Powder". Whisk Affair. Retrieved 2024-05-30.
- ↑ Kitchen, Hebbars (2020-06-19). "dabeli recipe | dhabeli recipe | how to make kacchi dabeli". Hebbar's Kitchen. Retrieved 2024-05-30.
- ↑ Kitchen, Binjal's VEG (2023-10-04). "Dabeli Masala Recipe (Kutchi Masala)". Binjal's VEG Kitchen. Retrieved 2024-05-30.
- ↑ Swati (2021-08-29). "Homemade Dabeli Masala". Food Trails. Retrieved 2024-05-30.
- ↑ "Instant/Traditional Kutchi Dabeli Masala". 2021-06-05. Retrieved 2024-05-30.
- ↑ Hayley (2024-04-09). "Dabeli Masala". J Cooking Odyssey. Retrieved 2024-05-30.
- ↑ Anand, Raks (2021-09-28). "Have you tasted Dabeli before?". Raks Kitchen. Retrieved 2024-05-30.