Recipe based on the original one from 'How to Cook' by Smt Vedavalli Venkatachary. We have used this book very extensively for all our powders (podis). Original is in Tamil; there is a new English version available as well titled 'Simply Veg'.
You can use this powder (podi) as an accompaniment to idly or Dosa. You can also sprinkle this on the inside of your dosa to make Podi Dosa. You can find variants of this which include garlic as well.
In a dry pan add 1.5 TBsps of sesame (white, black or brown) and roast in slow flame till they start popping. Transfer to a plate for cooling.
Then use a 1/3rd cup measure. scoop with that cup, 1 cup Urad dal (gota), 1/2 cup Chana dal, 1 cup red chilies (like to use round ones from Ramnad, regular long ones are fine too). 1/4 tsp hing. Add 1 teaspoon oil (prefer coconut, but peanut, sesame, avocado oil anything works). Fry in medium flame till the dals are golden brown. Add all these along with a 1/3rd teaspoon salt and ground to a coarse powder. Adjust the salt if needed. Enjoy your dosa/idly with sesame oil and the ground masala powder.
Variant: Add a few curry leaves with the dals and ensure they are fully dry roasted as well. Adds a little flavor to the powder.
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