Vangi Bhath Powder is very flavorful and easy to make at home. I always prefer freshly ground homemade masala than store bought ones. Vangi baath can be make in a jiffy, if you have this vangi baath masala podi at hand. This powder can also be added to curries and other rice dishes. Today we will learn how to make Karnataka style Vangi Baath Masala powder at home following this easy recipe.
Keep all the ingredients ready. If you cannot get byadgi chilli, you can use regular dry red chillies (byadgi chilli gives a nice color to the dish and is not very spicy).
Dry roast khus khus (kasa kasa) on low heat for a few seconds stirring continuously. Remove it from pan and keep it aside.
Dry roast the rest of the ingredients (except dry coconut powder) on medium heat stirring continuously until the dal changes to light golden and you get a nice aroma of roasted dal.
Remove from pan and let it cool.
Dry roast coconut powder slightly until warm and turn off the heat. Let it cool.
Dry grind all the ingredients together into a slightly coarse powder. Our homemade Vangi baath podi is ready.
This can be used for making vangi bath, any rice varieties like ivy gourd (dondekayi) rice, capsicum rice, Karnataka style cluster beans rice, masala bhath etc. Adding to curries gives a different taste to the curry.
Storage and Shelf life – Store it in an airtight container at room temperature for 15 days and for more than a month in the refrigerator.
I will be sharing how to make Karnataka style vangi baath in my next post. You can check my another variation of Brinjal Rice.
If you love one pot meals like me, do check my collection of One Pot Meals.
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