INGREDIENTS:
Black Urad dhal - 1 Cup
Channa dhal /
Kadalai parupu - 1/4 Cup
Red chillies - 10 to 15
Seasame seeds - 3 Tsp
Rice - 3 Tsp
Curry leaves - 2 strings dried
Asafoetida - 1 tsp
Salt - to taste
Gingelly oil - 1 Tsp
HOW TO MAKE:
Heat a pan and add 1/2 tsp of gingelly oil. Add urad dhal and roast till nice aroma comes. Fry all the ingredients separately and keep aside. When you roast red chillies add the rest of the 1/2 tsp oil and fry it till they turn golden brown.
Allow it to cool down. Add all the roasted items in a mixie with asafoetida and needed salt. Make it a fine coarse powder not a fine powder. Check salt taste if needed then add and give a quick stroke again. Store it in a airtight container and serve with Idly & Dosa.
When serve mix with gingelly oil to get an awesome taste.... :-)
TIPS:
Use white broken or whole urad dhal instead of black urad dal. Black urad dhal will give a nice flavour than white ones.
Add 1 tsp of jaggery powder and mix well with the idly podi. My MIL make in this way and I tried too.
Roasted garlic cloves also can be added.
Do not add more than 1 tsp of oil for roasting. More oil will get stick with the mixie when you grind.
Comments
Post a Comment