Spicy Powder For Dosas/Idlis
(from Nandini’s recipe box)
Prep time: 15 minutes
Cook time: 10 minutes
Serves 8 people
Categories: Spicy powder/ Masala Powder
Ingredients
- 1 cup urad dal.
- 3/4 cup channa dal (i.e. bengal gram dal.)
- 1/2 cup white yellow (gingelly seeds) (if not available black yellu (til) can be put)
- 2 cups red chillies
- 3 or 4 small pieces of asafoetida or 1/2 teaspoon asafoetida powder.
- salt according to the amount and taste.
- any cooking oil 1 tablespoon.
Directions
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In a plain kadai, add a drop of oil, and fry urad dal, channa dal, separately till golden
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colour and emanates good smell. Keep separately.
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Pour some more drops of oil and fry asafoetida pieces and keep aside.
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Pour few drops of oil and fry red chillies in low flame till crisp.
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Dry roast in the kadai, the gingelly seeds or yellu (til) till you can hear the continuous
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spluttering sound.
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Add either rock salt or powdered salt and little by little all the ingredients and dry powder it
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in a mixie/blender, not too fine but slightly coarse for a crunchy taste.
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Store in a clean and dry container.
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Before serving, add a few drops of oil to powder and spread it lavishly over the dosas or
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idlis.
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Bet you’ll love this delicacy.