Vangi Bhath powder

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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

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 !

Dry roasted ingredients of the powder

Ingredients dry roasted

4. Powder the roasted ingredients in the mixer to a medium coarse consistency.

Ready Vangi bhath powder

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


5 thoughts on “Vangi Bhath powder

    Vangi Bhath « The Indian Food Court said:
    April 7, 2008 at 2:30 am

    […] 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. […]

    Himani said:
    November 6, 2008 at 3:09 pm

    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 responded:
    November 7, 2008 at 1:45 am

    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.

    Vangi Bhath (Rice based) « The Indian Food Court said:
    November 10, 2008 at 5:01 am

    […] 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 […]

    […] area. This recipe can be prepared like the simple Lemon rice but will taste better and unique with Vangi bhath masala powder. Here it […]

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