Heat oil in a pan adding chickpea lentils, blackgram lentils and red chillies. Stirring constantly roast them till the lentils change color. Eventually chillies puff up too.

Transfer it to a plate. Then add coriander seeds, poppy seeds, fenugreek seeds, cinnamon, cloves and nutmeg. Roast them together till done. Finally add desiccated coconut and stir a minute. Switch off the flame.

Let all the roasted ingredients cool down to room temperature. Put everything in a blender and whir to fine powder.

When the vangi bhath powder cools down, store in a air tight container.

It's always advisable to roast the ingredients in medium flame with constant stirring.

Do not burn any of the spices that can ruin the taste of powder.

It can last for 15 days and it may lose flavor thereafter.