Vangi bath masala powder || Vangi bath powder || Karnataka style vangi bath powder

Vangi bath masala powder || Karnataka Style vangi bath masala powder with step by step pics and tips. Hai friends how are you all? hope everyone safe, healthy and staying at home. Today's recipe is vangi bath masala powder which is used to prepare tasty and flavorful rice item by adding brinjal called vangibath. It is Karnataka special rice item sured as breakfast, lunch or even for lunch box. Prepare this vangi bath masala powder once store it airtight container and use it to prepare vangi bath easily. Masala powders that are prepared at home are always have unique taste. You can also use this vangi bath masala powder in different palya / curry recipes too. I always have some powders like 
** karivepaku podi / curry leaf powder,
** kakarakaya podi / bittergourd chutney powder
**milaga podi for breakfast
**  andhra kobbari karam podi / spicy coconut powder
**peanuts powder / pallila podi

 handy, so  that i can prepare rice items like karivepaku podi annam using these powders/podi or can have it with breakfast. Almost in all South Indian house we will find their signature podi recipes and masala powders with unique taste. It is very easy to prepare vangibath if this masala powder is ready. If you are kids are staying in rooms? just pack this masala powders to them so that they prepare vangibath easily. It also helps to bachelors and working women who are always in hurry. Will share Vangi bath rice item very soon..

Foodie Monday Blog Hop 

Taking this recipe to Foodie Monday Blog Hop fb group's #242MasalaDabba theme. Today's theme was suggested Preethi ji, theme is to prepare masala powder yes homemade masala powder. So check out our bloggers friends different varieties of masala powders. Preethi ji  is very talented chef do like her space for very tasty recipes from different regions. I bookmarked many of her many recipes to try, in that pistachio coated dry fruits seeds ball is my favorite. Also liked her latest steamed eggplant chinese style recipe, which is very tempting, also check her today's kundapur masala powder.

                               

  

                             Vangi bath masala powder

Preparation time - 20 minutes

Serves : 1 cup

Category : Powder / Podi

Recipe Cuisine: Indian 

Main ingredients : dals 

Author : Aruna SarasChandra

   

Ingredients

Coriander seeds - 2 tsp

urad dal -2 tsp

chana dal -2 tsp

fenugreek seeds  - 1/8 tsp

red chilli - 10

poppy seeds - 1 tsp

dry coconut - 1/2 cup

cloves - 4

cinnamon stick - 1/2 inch
elachi -2 
oil - 1 tsp

Instructions

1) Take a wide pan add oil, add red chillies fry till they changes colors take it into plate.

2) Now add urad and chana dal in the same pan, fry on low to medium flames. When it starts changing color add coriander seeds fry everything well till you get nice aroma. Later add all remaining ingredients mentioned in list fry it well.

3) Let the above cool to room temperature, then take it mixer jar. 

4) Grind the above ingredients to fine powder , take it into plate and let it cool.

That's it our Karnataka special vangi bath masala powder is ready. Store it in clean and airtight container.

                         

Tips

** Fry all ingredients on low to medium flames, do not burn it and make sure that everything fried well.

** You can also add jaggery powder while grinding.

** Always store masala powders in clean, dry and airtight containers.

Also check other related homemade masala powder recipes by just clicking the link below pic..

                     
                 kakarakaya podi / bittergourd chutney powder

                         
                                    Milagai Podi / Idli Dosa podi

rasam powder

       Peanut / ground nut powder

              Curry leaf powder

                 
                     karivepaku podi annam

                   Andhra kobbari karam podi

Hope you like this Karnataka style vangi bath masala powder recipe. Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

Aruna Saraschandra :)

Adai , South Indian Adai Dosa, how to prepare no fermentation mixed lentils spicy dosa

Today's recipe is Adai  || South Indian Adai Dosa || Mixed lentils Dosa, it is very protein rich, tasty, popular  breakfast recipe from Tamil Nadu and other areas of South India. It is prepared by soaking different lentils and grinding with spicies. We add lentils like urad dal, toor dal, chana dal, rice .. spices like red chilli , ginger etc.. is not it protein rich dosa ??  We can have it as breakfast or evening snack or even for dinner. For me i can have it in lunch time too when i am alone at home. We can have this with Coconut Chutney, Pudina coconut chutney, Green chutney, onion tomato chutney.. i even love to have as it is without any chutney too, as it is spicy and tasty without chutney too, today i had it with roasted cdal + coconut  chutney(putnala kobari pachadi).

 My mom add fresh coconut while grinding adai batter as it gives good taste. We have to soak lentils for minimum 3 hrs, for morning breakfast i soak it overnight. No need to ferment the batter, we have to prepare dosa's on the same day, or store it in refrigerator for next day not more than that.  I prefer to dosa's for 1 day and with left over batter i prepare panniyaram's (appe, ponganallu).  

                                       Adai Dosa

Preparation Time : 15 minutes
Soak time : minimum 3 hrs
Cook Time : 15 minutes
Serves : 10 Adai
Recipe Category: Breakfast / Regional
Recipe Cuisine: Tamil Nadu
Main Ingredient : Mixed lentils
Author: Aruna SarasChandra

Ingredients

raw rice - 11/2 cup
toor dal - 1/4 cup
urad dal - 1/4 cup
chana dal - 1/4 cup
moong dal - 2 tsp
methi seeds - 1/4 tsp
red chilli - 6 (adjust)
cumin seeds - 1 tsp
ginger - 1 inch
fresh coconut pieces - 1/4 cup(optional)
hing - 1/4 tsp
curry leaves - 3 sprigs
coriander leaves - 1 tsp
oil - to roast dosa

Instructions

1) Take all the lentils mentioned into a bowl clean it under water for 2 to 3 times and soak it for minimum 3 hrs by adding red chillies.

2) After soaking remove water and take it into mixer jar, now add cumin seeds, ginger, fresh coconut pieces,salt. Grind it to coarse paste by adding required amount of water.

3) Now add finely chopped curry , coriander leaves and hing to the batter and mix it well. Check consistency if batter is too thick add some water, we need thick batter. 

4) Heat tawa and pour ladle full of dosa batter and spread it , give round dosa shape. Make small hole in the middle of adai(option) and pour a tsp of oil on adai. Flip the adai cook it both sides by pressing on low to medium flames.

Repeat the same process for remaining batter. That's it Adai dosa is ready to serve, Serve it hot to taste crispy adai.

Tips

** You can skip adding coconut .

** You can add finely chopped onion in batter or you can spread onion on the dosa too.

** Adai taste good when it is served hot.

** Add byadigi red chilli to get good color.

** You can also add turmeric powder to get color.

** Adding hing we gives good taste and adds flavor to adai.

Taking this Adai dosa to #204th theme   #FoodieMondayBloghop fb group. This week theme is #NashtaTime suggested by one of my favorite, talented chef Priya Iyer who blogs at thephotowali.wordpress.com, do check her place for fabulous recipes and amazing travel stories. As per suggested theme we have to prepare famous regional breakfast we we belong, so i selected Tamil Nadu's famous Adai recipe.  
                               

Also check other breakfast recipes by clicking link below pic. 

                                     Uggani bajji

                     
                                                  Radi Mungaaku rotte

        Sweet Coconut paratha

                                      Idli Upma

Hope you like these crispy, tasty and healthy Adai Dosa. Give it a try and drop your comments and pics in inbox.

Also follow me on
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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Ragi Puttu, Finger Millet puttu, how to prepare Kerala Ragi Puttu in idli stand

Today's recipe is Kerala Ragi Puttu in idli stand. Finger Millet is also called as ragulu in Telugu, kezhvaragu or  keppa in Tamil.  Generally puttu is prepared using puttu kudam called puttu vessel.  Ragi Puttu is popular breakfast recipe @ Kerela. It is prepared using finger millets/ Ragi powder, coconut, jaggery or sugar. This is very easy to prepare and very healthy as well as tasty too. Transferring different places will not only make you learn many things will also make you taste different food😍😋. I learned this Ragi Puttu recipe from my tenant Aswini, she use to prepare this puttu regularly. We can also prepare rice flour puttu too. We can also prepare ragi mudde or ragi sangati or ragi kali with Ragi flour which is very healthy.

                       Ragi puttu

Preparation Time : 20 minutes

Cook Time : 15 minutes

Serves : 2

Category : Sweets/ Desserts

Recipe Cuisine: Kerala

Main ingredients : Ragi Flour

Author : Aruna SarasChandra

Ingredients 

Ragi flour / Finger Millet - 1 cup

Jaggery - 1/2 cup

Sugar - 1 tsp(optional)

Salt - 1 pinch

Fresh coconut - 1/2 cup

Ghee - 1 tsp 

Instructions 

1) sieve Ragi flour in a bowl. 

2) Fry Ragi flour in low flames till it changes color and we get nice aroma. 

3) Take a flour in a bowl let it cool for few minutes. Mean while grate coconut and keep jaggery ready. 

4) Then add salt and mix it well with your hands. 

5) Sprinkle little amount of water on flour, mix it well again sprinkle water and mix it with your hands. 

6) When you hold flour in your palm it should hold together, but when pressed it should crumble easily. Do not add water all at once. 

7) Transfer the above flour into cotton cloth, add water in idli stand, keep idli plate or any bowl with holes and place this cloth in it. 

8) Close the lid and cook it for 10 to 12 minute on medium flames, we can see ragi flour color changed a bit. 

9) Transfer the above flour into bowl add ghee, elachi powder, jaggery, half part of grated coconut and sugar(optional). 

10) Mix the above well without any lumps. 

11) Puttu is ready, its time to garnish it it. Add remaining grated in a bowl then add puttu on it and press it gently. Keep 1 plate on the bowl, reverse it and tap once puttu will come out easily. 

That's it puttu is ready to serve. 

Note

* Adding sugar is optional. 

Tips

** We can use sugar instead of jaggery. 

** Instead of idli stand we can use puttu maker if available. 

** We can also add fried cashew nuts and raisins. 

** We can also use banana in puttu preparations. 

** Just sprinkle water while mixing Ragi flour, do not make it as paste. 

Taking this healthy recipe to #FoodieMondayBlogHop #199th theme. This week theme is Ragi Tales suggested by Poonam Bachhav, her blog inspired me alot. Do visit her place  for different varieties of traditional and authentic recipes.

Also check other sweet dishes by clicking the link below pic.. 

                   Besan Ladoo

                              Kesari Bath

              Poha Badam Ladoo

   

                       Ragi Peanut ladoo            

                 Atukula Payasam 

     

Dates & dry fruits burfi

                       Pineapple Sheera

        Sabudana Coconut Ladoo

          Almond Mango Sandesh

                  Sweet Pongal

Rava Ladoo

  Puffed Rice/Maramarala LAdoo

Hope you like this healthy and tasty Ragi Puttu. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄