Sunday, December 3, 2017

Vangi Bhath Powder-Karnataka style Brinjal Bath Masala Podi Recipe

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.

Vangi Bhath Powder-Karnataka style Brinjal rice masala powder

Vangi Bhath Powder-Vangi Bath Masala Podi

Vangi Bhath Powder-Vangi Bath Masala Podi

 Prep Time : 5 mins
 Cook Time : 15 mins 
 Yields:1 cup
 Recipe CategoryHomemade Podi/Masala Powder
 Recipe CuisineIndian-Karnataka

   Ingredients needed

   Bengal Gram/chana dal - 1/4 cup
   Urad dal - 5 tsp
   Coriander seeds - 1/4 cup
   Dry red chillies (Byadgi chilli) - 10
   Peppercorns - 1/4 tsp
   Desiccated coconut powder - 1/4 cup
   Khus khus - 1 tsp
   Cinnamon - 1 inch piece
   Cardamom - 1
   Cloves - 4


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).

Vangi Bhath Powder ingredients


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.

Karnataka style vangi bath powder

Remove from pan and let it cool.

Dry roast coconut powder slightly until warm and turn off the heat. Let it cool.

brinjal rice masala powder

Dry grind all the ingredients together into a slightly coarse powder. Our homemade Vangi baath podi is ready.

Vangi Bath Masala Podi Recipe

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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1 comment:

  1. Very useful recipe. I love Vangi Bhath. Thanks for sharing such a delicious recipe.


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