Name the dish and you find a powder/masala in the market to prepare. Its certainly great for those who have no time or inclination to prepare the powders from scratch. But one size does not fit all and hence there are those who prefer to make these powders at home to suit their taste and flavor. I normally prepare all the powders at home and keep the required quantity out in the kitchen with the rest of it shoved in the fridge.
Today I am putting up the recipe to prepare the Vangi Bhath powder. It is an easy recipe and can be ready in a span of around 30 minutes.
What you need to have
Split Black gram dal – 25 grams
Split Bengal gram Dal – 50 grams
Coriander seeds – 75 grams
Cinnamon stick – Two 2″ pieces
Cardamom – 25
Cloves – 7-8
Turmeric powder – 2 teaspoons
Red chilli powder - 75 Grams.
(Byadgi Chillie)
Ingredients of Vangi bhath powder
What you do with what you have:
1.Place a broad based bowl on the flame and dry roast Black gram dal till you get a pleasant aroma and keep it aside.
2. Repeat Step 1 with Bengal gram Dal.
3. Dry-roast Coriander seeds, pealed cardamom, Cinnamon sticks, Cloves together till you get a pleasant aroma of all of them. Switch off the gas and add Turmeric powder, chill powder and stir well until you get the scary picture below !
Ingredients dry roasted
4. Powder the roasted ingredients in the mixer to a medium coarse consistency.
Ready Vangi bhath powder
On cooling store it in air tight containers. It will remain afresh for more than 2-3 months, provided wet spoons is not used.
What to remember:
- Dry roast all the ingredients on medium flame – using Oil will reduce the shelf life and aroma of the powder.The powder may look scary but since the chillie is new, the colour is deep red. Always use Byadgi chillie since it is not too spicy. Keep the powder always ready if you are frequently preparing the dish. If one is using Semolina to prepare the dish, only the powder can be added , since we use fresh grated coconut to enhance the flavour. If one wants to prepare it with rice then, we have to mix dry grated coconut(Copra) to the powder instantly to the required quantity. I will put up the recipe shortly.
How long it takes: 30 minutes
April 7, 2008
prathibalrao
2 responses to “Vangi Bhath powder”
Himani
November 6th, 2008 at 15:09
Aunty, I prepared the vangi bhath powder by dry roasting all the ingredients together..and it turned out very bad, as in it was as if there was too much coriander in the vangi bhat(rice version)…in fact my husband said that i had mistakenly put double the quantity of the coriander powder the recipe called for..will try again by roasting the dal separately..
prathibalrao
November 7th, 2008 at 01:45
Hi Himani,
As stated please dry roast dals seperately. The other ingredients have to be roasted dry together but on a medium flame, so that it doesn’t get burnt. Dals don’t roast as fast the masala ingredients. One more thing is if you are adding corriander powder just add a minute before switching of the flame.
3 Trackbacks / Pingbacks
Vangi Bhath « The Indian Food Court April 7th, 2008 at 02:30
[...] Meanwhile please note that while you may use one of the commercially available powders, if you wish to give a shot at preparing your own version of Vangi Bhath powder, see my earlier post. [...]
Vangi Bhath (Rice based) « The Indian Food Court November 10th, 2008 at 05:01
[...] more common version of Vangi Bhath is made from Rice and that is what I am putting up today. The vangi bhath powder used in this recipe is the same as in the Suji [...]
Avrekayi Chithranna (Surthi Beans Bhath) « The Indian Food Court March 19th, 2010 at 23:19
[...] area. This recipe can be prepared like the simple Lemon rice but will taste better and unique with Vangi bhath masala powder. Here it [...]