vangi bath powder.

Per 100g, vangi bath powder contains approximately 385 calories, 13.5g of protein, 48.2g of carbohydrates, and 16.8g of fat. Because it is used in small quantities (usually 1-2 tablespoons per dish), its caloric contribution to a single meal is relatively low.

While it contains 48.2g of carbs per 100g due to the inclusion of lentils like chana dal and urad dal, it is keto-friendly when used in moderation. Since a typical serving uses only a few grams of the powder, the net carb impact per serving is minimal.

It has a complex, deeply aromatic, and savory flavor profile. It features the earthiness of roasted lentils, the warmth of cinnamon and cloves, and a mild to moderate heat from dried red chilies, creating a distinct South Indian spice character.

It is primarily used to make Vangi Bath, a traditional Karnataka-style spiced eggplant rice. However, it is versatile and can be used to season other vegetable stir-fries (like ivy gourd or capsicum), added to lentil stews, or used as a dry rub for roasted vegetables.

You can use sambar powder in a pinch, but the flavor will be different. Vangi bath powder has a specific aroma derived from cloves and cinnamon which sambar powder typically lacks. If substituting, consider adding a pinch of garam masala to mimic the aromatic profile.

Store the powder in an airtight glass or stainless steel container in a cool, dark, and dry place. To preserve the volatile oils and aroma of the spices for a longer period, you can store the container in the refrigerator.

When stored in an airtight container, it stays fresh and aromatic for 3 to 6 months. While it doesn't 'spoil' in a way that makes it unsafe to eat, it will lose its potency and flavor over time as the ground spices oxidize.

Yes, many of the constituent spices like coriander seeds and the dietary fiber from the roasted lentils (chana dal and urad dal) are known to aid digestion. Additionally, spices like cloves and chilies can help boost metabolism through their thermogenic properties.