Ingredients
Channa dhal
|
100 gms
|
Urid dhal
|
100 gms
|
Dhania/coriander seeds
|
25 gms
|
Red chillies
|
25 gms or 10-12
|
Cinnamon sticks
|
6-7 pieces
|
Cloves
|
2-3
|
Oil
|
1 tsp
|
Asafoetida/hing
|
2 pinches
|
Dry coconut( grated)
|
25 gms
|
Method
- Heat ½ tspn of oil in a pan on a medium flame. When it is hot, add cinnamon sticks, cloves, red chillies and hing and fry for 1 minute, taking care not to burn the cinnamon and keep it aside.
- In the same pan, add channa dhal and dry roast for 2 minutes and then add dhania and roast for another minute.
- Add urid dhal and dry roast for a further 2 minutes. Roast everything together until they are light brown colour, taking care not to burn them. Otherwise the aroma of the powder will change.
- Finally when it is cooled, powder it along with shredded coconut and store it in an air-tight container. This powder can be used to make not only vangi bath but also other vegetables like capsicum, cabbage, potato and beans.
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