Bangalore Iyengar Masala bread, Indian spiced bread OR Dill and onion bread

Whole wheat masala bread

To replicate Banglore Iyengar Bakery’s “Masala Bread” has been a long time wish of mine. It is one of the best signature breads. I am sure those of you who have tasted will agree with me.  Others – I urge you to try this.

In Bangalore, Mysore or even Chennai, almost every lane has a “Bangalore Iyengar Bakery” outlet. Not all outlets are genuine – the test is the taste of the masala bread, the sponge cake and the congress kadale, made by them. The aroma of a good masala bread will strain on your senses and pull you like a leash. At least that is how the very popular Srinivas Iyengar Bakery in Bangalore pulls it customers. Unfortunately I stay in Thane and it is not possible for me to reach out to my favourite masala bread whenever I wish. The lack of means motivated me to create my own. I tried once before but the flavour wasn’t perfect though the texture was. This time I incorporated B’s advice.  B is my sister who out of love for Bangalore has settled there for good.

When my sister visited me this Summer I told her about the failed masala bread. B is indeed blessed with a very strong olfactory system, for though she does not bake breads she was able to point out the basic flaw in my attempt at baking the typical masala bread. She said, “I think they (Srinivas IB) add a lot of dill weed to their breads. Their masala breads carry a very strong flavour of dill.” I replied, “Isn’t that truly a case of sniffing out the bread?”

I am not very fond of this weed but the yearning for the ultimate masala bread made sure that the next bunch of fresh garlic chives and dill weeds found their way into my shopping bag.

The bread turned out perfect! I realized that it not dill that I do not like – it is just that I never knew how to use it. I did not have to brainstorm much to get to the recipe once I knew the flavouring ingredient. I used a basic wholewheat bread recipe and played with the amount, and the combination of herbs to come up with this version. A lot depends on the quality of flour used. Since I am not “pampered for choice” with just two versions – Whole wheat flour and maida – it was easy to make my choice.

In my first attempt I used all purpose flour combined with the whole wheat flour to ensure a light bread. The second time I used only whole wheat flour and fortified the bread with wheat bran. There was a difference in texture naturally – the second bread was much denser than the first. All the same it was as tasty as the earlier one.

Do not worry if your dough is sticky and pulls a lot before the first rise because it will turn out fine after the rise.

Healthy Masala Bread (with some amount of APF also):
Yield : 1 small loaf to serve 3 people


Water – 35ml
Soy milk (I used Silk) – 150ml divided
Fat (I used vegan butter and oil together) – 1tbsp. butter + 2tbsp. oil + 1tsp. oil
Sugar – 2tbsp.
Cleaned and roughly chopped dill weeds (shepu/sabja keerai) – 1/4 cup
Cleaned and roughly chopped coriander leaves (dhania) – 2 tbsp.
Cleaned and roughly chopped garlic chives – 3 tbsp.
Finely chopped green chilli – 1 small (more if preferred)
Finely chopped ginger – 1/4 tsp.
All spice powder – 1/2 tsp. (I use my own mix which has more of cardamom and white pepper)
Finely chopped onion – 1/2 cup
All Purpose Flour / maida – 1/2 cup
Fresh ground almond flour (with skin) – 1/4 cup
Whole wheat flour /ashirwaad atta – 1.5 cups
Active dry yeast – 2tsp.


Warm the water and add the yeast. Set aside to froth.
Heat 1 tbsp. oil and melt the butter in it. Add the green chillies and ginger, followed by onions and saute till the onion turns translucent. Leave to cool.

Heat half the milk (75ml), add the oil and sugar and dissolve. Cool to room temperature.

Combine the flours and spice powder roughly. Add the dill, coriander and chives and stir together. Make a well in the center and add the cooled onion mixture. Add the cooled milk-sugar-oil mixture. Stir the mixture adding the rest of the plain milk as and when required.

Turn the sticky dough onto a well floured work surface. Knead performing the quarter turns and stretching and folding method. The dough will become elastic but will retain some stickiness.
Put back inside a greased bowl and cover with an oiled clingflim. Leave it for about 40minutes for the first proofing.

Turn out again on a lightly floured work surface. This time the dough will be elastic and easy to handle. Deflate very gently with the heel pushing the dough to form a rectangle. Loosen the rectangle by quickly dimple the dough with oiled fingers. Drizzle 1/4tsp. oil and fold the dough over itself. Turn by a quarter and again dimple and fold. Do this three times turning a quarter in one direction. The fourth time dimple lightly and fold in thirds. It will look like a ciabatta loaf about 7 inches long and 3 inches wide. Place this in floured bread tin for the second proof. Cover the tin with an oiled cling film.

I start at 6:30 in the evening and place the tin inside the refrigerator. Remove the next morning and allow the dough to thaw. The dough will not have doubled in size but it will be quite plump and smooth.

Pre-heat oven to 160 degrees. Place the tin and bake for about 30minutes at 160deg. Celsius.

Check whether it has been done by tapping the tin. If the sound is hollow the bread is done.

We ate them just like that with chai. The herbs and onion do not need any thing to jazz the bread.

Whole wheat version (Fortified with wheat bran and no APF):

This version tastes very good when toasted. I made a double loaf this time. I noticed that though I had increased the quantity of flour, I needed less hydration this time. The dough would have turned sticky if I had doubled the quantity of water.

Whole wheat masala bread

I followed the same method and made changes only in the combination of ingredients. Listed below is the change.

Flour mix:
40g – almond meal
4 tbsp. – wheat bran
1tsp. – salt
425 – atta

Spice mix:
1 cup dill
2 medium sized onions
1tbsp. oil
2 green chillies
1/2 cup coriander
5-6 curry leaves
(Chopped fine and sauteed in oil)

75ml – water + 1tbsp. yeast + 1/2 tsp. sugar – to froth
Soy milk – 200ml
Oil – 2 tbsp.
Sugar – 3tbsp.
(heat milk oil and sugar as before)

For basting during rises and while baking:
Oil – 1tbsp.
Milk – 1tbsp.

The method is the same as the recipe above.


Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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  • Viola

    Which oven do u use? I want to purchase an electric oven,but here in India options are limited… 🙁

    • Harini

      I use an optima oven. It is really good and I recommend it to everyone.:)

  • Sunshinemom

    Hi Alka, the almond flour is optional. It adds softness and flavour. You can also add 2tbsps. of maize or corn flour instead and achieve the same texture but without the flavour. Please let me know whether you little one liked it.

  • alka

    Quick Q: My little one is allergic to nuts,eggs and it ok to omit the Almond flour in the APF recipe?

  • Ramya Kiran

    Wow, this is something new and delicious! A must try recipe.

  • Sunshinemom

    Thanks, Soma! I used to want a bread machine too. Sometimes I still do:).

    Welcome, Zita. I loved your photographs.

  • Zita

    Love spiced bread, yours looks so moist and well baked… yum! 🙂

  • Soma

    Long long back i used to want a bread machine, had no idea then that i could bake in the regular oven; only to make indian spiced breads:-) the thought would just fascinate me! Love the flavors here, But love the warm rustic photo the most. & beautiful writing as usual.

  • Sunshinemom

    A warm welcome to visitors coming here from yeastspotting page. Leah, you must visit once. I am sure you will love the food and the people:). I just saw your breads. Can't believe you are a novice baker!

    MC, thanks for the introduction to a new author. I will try out the book soon, as soon as my pile bought at the book sale finishes:). I read thrillers and humor a lot more but this genre is something I have stuck too for sometime now. Such a coincidence that the bread reached you at the same time as you are reading about India:). I am glad you liked it.

    Mimi, thanks!

  • Mimi

    Both versions of your bread sound so delicious!

  • MC

    Hi, Harini! I too love reading. I recently discovered Tarquin Hall, a British writer/journalist who lives in Delhi and writes about India. I just read his first novel, The Case of the Missing Servant, which provides the reader with a (to me) very unique glimpse of everyday life in India and I am finishing To The Elephant Graveyard, a non-fiction book about a lethal tusker. Excellent too. Of course not in the same vein as Gandhi, Mitch Albom or Randy Pausch but very well observed. Now a taste of India is coming my way through your breads. I have put them on my list of must-do! Thank you!

  • Leah


    I loved reading your post- It's so true what you write about posting, and how it connects people. I am constantly in awe of t he power of the internet…! Your bread looks lovely. I've never been to India, and I don't know much about its unique food, but everything you described sounds wonderful! I would love to give this recipe a try!


  • Sunshinemom

    Susan, thanks for the link. I meant to include that but just missed while posting:).

  • Susan/Wild Yeast

    Lovely bread and lovely post. Of the three you mention, I have only read Pausch's The Last Lecure (you can also watch him deliver it here: but Tuesdays With Morrie has been on my list for a while and of course Ghandi is ever inspirational.

  • Simran

    Lovely bread.

    Do pick your award from my blog.

  • Vaishali

    I just made an onion and rye bread, and loved the flavor of the onion in it. Dill in a bread is a great idea…it's one of my favorite herbs. Gotta try it sometime. The bread looks delicious.

  • Sunshinemom

    Wow, Jayasri! That is such an interesting piece of news:). You must make the trademark 'Milk Bread Recipe' then!!

  • jayasri

    hi, Harini The bread looks very good, I did try with onion & dil in my bread, as my brother told me to!!, But of course not your way just with ordinary bread, wondering, I come from the same family of Bangalore Iyengar Bakeries, Lot of my family & cousins have bakeries all around If you are talking of Srinivasa Iyengar Bakery in DVG Road, She is my relative too, I have posted a menthi Gojju in my blog I learnt it from her MIL, we all come from Hassan District, I could name a few of all my cousins bakeries in Bangalore, chennai, & some in karnataka…, Isn't it so wonderful to know….,
    About Gandhiji, so very true and your writing was so good….

  • Sunshinemom

    Thanks everyone:)

    Sweatha, APF contains gluten which is why the dough becomes stretchy and later the bread becomes soft. Wholewheat does not have it to the same extent, which is why gluten is added to get that texture. Since we do not get gluten in India I use APF in mild proportions.

  • Curry Leaf

    Wow,what you said is true,APF less version looks different and little inferior compared to the other, thgh it is more healthy.I did not know the use of APF as a replacement to Gluten.Thanks for the info.Have some recipe that have this gluten and have always postponed them

  • Priya Narasimhan

    looks too good.

  • jayasree

    Enjoyed reading the post. it was like reading a short story. Loved ur style of writing. Looking forward to the post on your other blog. Very true abt what u said on Gandhiji…

    I love spiced breads. Thanks for sharing a healthy version. Lovely clicks.

  • ?peachkins?

    This bread looks pretty and delicious!

  • Preeti Kashyap

    Looks so soft and delicious Harini! Just like the ones I used to have at Iyangar Bakery!

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