Ingredients

Kadale belle (channa dhal//split Bengal gram)—3 tablespoon

Uddina belle (urad dhal//split black gram)—3 tablespoon

Kothambari bija (coriander seeds//dhania seeds)—6 tablespoon

Dalchini (cinnamon sticks)—4 sticks ( 2 inch pieces)

Cloves (lavanga)—10

Green cardamom pods (ellaki//elaichi)—2

Asafoetida (hing//ingu)—3 tablespoon

Dry red chillies ( bydagi)—20

Dry coconut grated (kobbari//copra)—3 tablespoon

Oil-1 tablespoon

Method

Dry roast kadale belle,uddina belle,dhania,ellaki,lavanga,dalchini,hing together in a pan or thick bottomed kadai on medium flame.

Roast till dhals turns light brown.

Take out of flame and transfer to a plate.

Now roast the red chillies adding oil and 2 teaspoon of coriander seeds (dhania ) to avoid chilliness.

Roast till they become crisp and puffed up.

Do it on medium heat.

Once done transfer to a plate.

Now in the same pan dry roast dry coconut grated till they are crisp and slightly changes to light brown colour on low flame .

Now cool all the spices.

Then grind everything together to fine powder in a mixer grinder jar.

Vanghi bhath powder is ready to use.