Dosai/Idly Podi

This powder is specially used in tamilnadu as a side dish for idly,dosai etc... This podi/powder when mixed with sesame oil gives an excellent taste and flavor.

Yields: Approx 1/4 kg of podi.
Preparation Time - 5 minutes
Cooking Time - 20 minutes

INGREDIENTS:
Urad dal - 1 cup(120 gm)
Bengal gram(Kadalai paruppu) - 1/4 cup
Roasted gram(Pottu kadalai) - 1/2 cup
Dry red chilli - 1/4 cup(Cut into pieces. If you want it to be more spicy, you can add 1/3 cup)
Asafoetida powder - as required
Salt - as required.

METHOD:

1. First in a  pan, dry roast urad dal and channa dal till they change colour. Keep stirring continuously, so that they doesn't get burnt,  Then roast pottu kadalai for 1 minutes, till they are hot to touch. Also dry roast red chili till they are hot to touch. 

2.  Allow the items to cool completely. In a mixer, first grind dry red chilli. Then add all the dals and grind to a fine powder. Also add salt and asafoetida powder and grind once. 

3. Dosai/Idly podi is ready !. This podi can be mixed with gingely oil or olive oil, and be taken as a side dish for dosai, idly or even chappathi too . 

NOTES:

1. When making powder items, make sure all the vessels you use, should be dry including the mixer, tawa and ladle. If there is any water droplet in any of the vessel, the powder will get spoiled and will not stay good for longer time. 

2. Also store the powder in a dry air tight container.