Vangibath | ವಾಂಗಿಬಾತ್

Vangibath is a popular and tasty breakfast rice recipe in Karnataka and Maharashtra. Vangi means brinjal, baingan, or eggplant. Bhath or Baath means rice.

Vangibath rice recipe is prepared mainly using brinjal, beans, tamarind pulp, Vangibath masala powder and some spices which are then used to mix with cooked rice.

Preparing tasty Vangibath is very easy if you already have Vangibath masala powder. Any rice can be used but it must be cooked well but not be mushy for this Vangibath recipe.

Region to region, the taste of this recipe and the ingredients and the spices used in this recipe differs.

I have explained the Vangibath powder recipe in my previous post   - https://myyummyrecipes1981.blogspot.com/2019/11/vangibath-powder.html. 

Ingredients

1. Long Green Brinjal - 2 (cut into lengthwise and soaked in water)
2. Cooked Rice - 1 cup
3. Mustard Seeds - 1/2 tsp
4. Bengal Gram - 1 tsp
5. Cashew Nuts - 2 tbsp
6. Curry Leaves - few
7. Bay Leaf - 1
8. Green chilies - 2 (half-slit)
9. Onion - 1 (sliced)
10. Green Peas - 2 tbsp (fresh)
11. Tamarind Pulp - 2 tbsp
12. Jaggery (powdered) - 1 tsp (optional)
13. Vangibath Powder - 2 tbsp
14. Turmeric Powder - 1/4 tsp
15. Salt - as per taste
16. Cooking Oil - 4 tbsp
17. Ghee - 1 tsp (optional)

Directions

1. Take a pan, and 4 tbsp of cooking oil and optionally add 1 tsp of ghee.
2. Let the cooking oil and ghee heat on a low flame.
3. Add 1/4 tsp of mustard seeds and crackle them.
4. Add 1 tsp of Bengal gram, 2 tbsp of cashew nuts, few curry leaves, a bay leaf and 2 tbsp of fresh green peas.
5. Sauté them until Bengal gram becomes brown in color.
6. Add sliced onion, 2 half-slit green chilies and sauté them for a minute.
7. Add 2 long green brinjal cut into length wised and soaked in water (don't add water), 1/4 tsp of turmeric powder and salt as per taste.
8. Mix and sauté them for 2 minutes.
9. Cover the lid and cook them for about 2 minutes on a low flame.
10. Add 2 tbsp of tamarind pulp and 1 tsp of powdered jaggery, which is optional.
11. Mix them well.
12. Add 2 tablespoon of vangibath powder and mix well.
13. Sauté them for a minute.
14. Add a cup of cooked rice and any rice can be used,
15. Mix the cooked rice well with vangibath mixture. 
16. That's it! Vangibath is ready to be served hot.

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Vangibath Powder | ವಾಂಗಿಬಾತ ಪುಡಿ

Vangibath powder also called palyadha pudi (curry powder) is a traditional spice mix powder used to prepare vangibath rice recipe which is a popular breakfast recipe in south Indian especially Karnataka. In terms of texture and aroma, it is very much similar to puliyogare recipe. 

However, both have a subtle difference in taste and proportions of spices. Furthermore, vangibath masala can be used for stir fry, curries, and kharabath as well. 

They add more flavors for any typical stir fry or curry recipes since the masala has a rich aroma and it is a little spicier than puliyogare masala.

You can buy a ready mix of vangibath powder from any supermarket or groceries. But I always prefer fresh homemade vangibath powder which you can prepare in large quantities and store in an airtight container.

Preparing homemade vangibath powder is very easy. 

Ingredients

1. Coriander Seeds, धनिया, ಕೊತ್ತಂಬರಿ ಬೀಜಗಳು - 4 tbsp
2. Bengal Gram, चना दाल, ಕಡಲೆ ಬೇಳೆ - 2 tbsp
3. Split Black Gram, उरद दाल, ಉದ್ದಿನ ಬೇಳೆ - 2 tbsp
4. Poppy Seeds, खसखस, ಗಸಗಸೆ - 1 tsp
5. Fenugreek Seeds, मेथी, ಮೆಂತ್ಯ - 1/2 tsp
6. Cloves, लौंग, ಲವಂಗ - 5 to 6
7. Cardamom Pod, इलायची, ಏಲಕ್ಕಿ - 1
8. Cinnamon Stick, दालचीनी, ಚಕ್ಕೆ - 3 inch
9. Dry Coconut, सूखे नारियल, ಕೊಬ್ಬರಿ - 2 tbsp (grated)
10. Kashmiri Red Chilies, कश्मीरी लाल मिर्च, ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ - 20
11. Dry red chilies, लाल मिर्च, ಮೆಣಸಿನಕಾಯಿ - 8
12. Asafoetida, हींग, ಇಂಗು - a pinch
13. Cooking Oil, खाना पकाने का तेल, ಅಡುಗೆ ಎಣ್ಣೆ - 1 tbsp

Directions

1. Add a tbsp of cooking oil into a pan and heat it on a medium flame.
2. When the cooking oil is hot enough, add 2 tbsp of Bengal gram, 2 tbsp of split black gram, 1/2 tsp of fenugreek seeds and a pinch of asafoetida.
3. Stir fry them for a minute.
4. Now add a cinnamon stick of 3 inches in size, 6 cloves, a cardamom pod, 1 tsp of poppy seeds, 4 tbsp of coriander seeds and stir fry them for a minute.
5. Adding cardamom and poppy seeds are optional.
6. Next, add 20 Kashmiri red chilies, 8 dry red chilies, 2 tbsp of grated dry coconut and stir fry them for few seconds.
7. One important thing to remember while preparing the vangibath powder is to roast all the ingredients on a medium flame, without burning them.
8. At this point, switch off the flame and allow it to cool down for some time.
9. When these ingredients are not hot enough, transfer them into a jar and blend them into a fine powder.
10. You can prepare this vangibath powder in large quantities and store it in an airtight container for 3 to 6 months.
11. That's it the vangibath powder is ready! You can simply mix this vangibath powder mixed with freshly cooked rice and few vegetables.

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Nippattu | Rice Crackers | ನಿಪ್ಪಟ್ಟು | தட்டை | చెక్కలు

Nippattu is a crispy deep-fried rice cracker that is addictive and delicious from Karnataka cuisine. Nippattu is similar to Thattai from Tamilnadu and Chekkalu from Andhra Pradesh since all 3 of them use similar ingredients, but they would differ in taste and texture from region to region.

Ingredients

1. Rice Flour - 1 cup
2. Gram Flour - 2 tbsp
3. All-purpose Flour (maida) - 2 tbsp
4. Fried Gram - 1/4 cup
5. Peanuts - 1/4 cup (roasted and cleaned)
6. Red Chili powder - 1 tbsp
7. Curry Leaves - some (chopped)
8. Cumin Seeds - 1 tbsp
9. Sesame Seeds - 1 tbsp
10. Ghee or (Butter) - 2 tbsp
11. Asafetida - little (powdered)
12. Cooking Oil - for deep frying
13. Salt to taste
14. Water as required

Directions

1. Take a mixing jar and add 1/4 cup of roasted and cleaned peanuts and 1/4 cup of fried gram.
2. Grind them to a coarse powder and keep them aside. Nippattu tastes great when you use coarsely powdered peanuts as the crunchy bites make it tastier.
3. Take a bowl and add 1 cup of rice flour, 1/4 cup of gram flour, 2 tbsp of all-purpose flour (maida), 1 tbsp of red chili powder, 1 tbsp of cumin seeds, 1 tbsp of sesame seeds, a little bit of powdered asafetida, some chopped curry leaves, salt as per taste.
4. Mix all the ingredients.
5. Add coarse powder of peanuts and fried gram into the mixture.
6. Mix well and keep the mixture aside.
7. Take a small pan and add 2 tbsp of ghee into it.
8. When the ghee is hot enough, add the hot ghee into the bowl that contains the Nippatu mixture. Adding little hot ghee over the flour will make it more crunchy.
9. To make Nippattu even crunchier, you can also add a tbsp of semolina (sooji / rava).
10. Mix the mixture with the help of a spoon.
11. When the ghee is not hot anymore, mix it with your hand.
12. Add little by little water and make a very thick dough.
13. Take a small portion of dough and make small balls of lemon size.
14. To flatten the dough and make it look like a Nippattu, use a plastic cover and grease it with cooking oil.
15. Place the dough on the plastic cover. Keep pressing and flatten it to look like a Nippattu shape.
16. Using a bowl, you can get a perfectly circular shape Nippattu.
17. Take another pan and add cooking oil for deep frying on a medium flame.
18. When the oil is hot enough, carefully remove the Nippattu dough from plastic cover and drop it into the cooking oil.
19. Fry and flip them till they become golden brown in color on both sides
20. That's it! Nippattus are ready to eat.

Nippattus are eaten as an evening snack along with tea and also made during festivals.

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