Vangi Bhaat Masala | Bhaat Pudi | Homemade Bhaat Powder
Author: Vindhya Desai
Recipe type: Homemade
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 Cup
- 2 Tbsp dhania/coriander seeds
- 8-10 byadagi variety dry red chillies
- 2 Tbsp kadale bele/chana dal
- 2 Tbsp uddina bele/urad dal
- ¼ Cup dry coconut/desiccated coconut
- 2 1" cinnamon/dalchini
- 1 star anise
- 4 cloves/laung
- 1 small mace/javitri
- 1-2 elachi/cardamom
- 1 Tsp gasa gase/poppy seeds/khus khus
- In a pan, start toasting urad dal, chana dal, red chillies, gasa gase, dhania
- Let them turn aromatic and slightly change colour
- In the same pan, add other spices, star anise, cinnamon, mace and laung
- Let them turn aromatic as well
- Dals turn golden and chillies, dhania change colour
- Turn off the heat and add desiccated coconut
- Mix well and let it cool
- Grind this into a powder and vangi bhaat masala is ready to be used
Roast everything on low flame
You can also roast them separately on low flame as well if making large quantity
This recipe can be doubled or tripled
Add a bunch of curry leaves, roast them in little oil till crunchy and powder it along with the masala
Recipe by Food Of Interest at https://foodofinterest.com/vangi-bhaat-masala/
3.5.3226