INGREDIENTS:
- Urad dal – 1/2 cup
- Channa dal – 1/2 cup
- Moong dal –1/2 cup
- Red chilly powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Black pepper powder – 1/2 tsp
- Garlic pods – 4 nos
- Asafoetida(kayam/hing) – 1/4 tsp
- Curry leaves – 1 spring
- Salt – to taste
- Oil – 1 tsp
METHOD:
- Dry roast all the powders in a medium pan and keep it aside.
- In the same pan add 1 tsp of oil and roast channa dal, urad dal and moong dal along with asafoetida, garlic pods and curry leaves till the dal become light brown color.
- Keep stirring continuously , taking care to see that the Urad and Channa dals don't burn.(If you roast each dal separately that is good. Urad dal turn slightly pink it took about 5 minutes. Chana dal and moong dal turns slightly brown it took about 8 minutes. Now, add the salt and asafoetida powder and mix thoroughly).
- Keep it aside until they become cool enough to touch.
- Grind all the ingredients together in a dry mixer by adding enough salt to get a fine or little coarse powder.
- Store it in a clean dry jar.
- To serve this Dosa podi/Dosa powder with dosa or idli, take about 1-2 teaspoons of the powder and add little coconut oil in it to make a paste.
- Enjoy this easy Dosa/Idli podi with Dosa or Idli.
- You can use sesame (Til) oil or ghee for an extra rich taste for the Podi.
