Dry roast each ingredient separately in a kadai on medium flame until aromatic and lightly browned.
First, add coriander seeds to the kadai and roast them until they turn light brown and release a nice aroma.
Next, add chana dal and roast on medium flame until golden brown. Transfer it to a plate.
Add urad dal and roast until it becomes golden and aromatic.
Add the dried red chillies and roast them lightly.
Two varieties of chillies are used here — Guntur chillies for spiciness and Byadgi (Bedigi) chillies for rich color.
Roast cloves and cinnamon for a few seconds until fragrant.
Allow all the roasted ingredients to cool completely.
Transfer everything to a mixer grinder and grind into a fine or slightly coarse powder.
Your homemade Vangibath Powder is now ready to use. Store it in an airtight container and use it to prepare flavorful Vangibath rice.
