I had this powder the very first time in Bangalore, in a small tiny Biryani Chain near my then home, and almost instantly fell in love with the nutty, spicy and flavourful taste!
Ingredients:
1/2 cup of channa dal
1/2 cup of urad dal
20-25 dried red chillies
1 tbsp of sesame seeds (Optional)
1 tsp of mustard seed
A pinch of Hing (Asafoetida)
Salt to taste
1/2 tsp sugar
1 tbsp oil
Other:
a little bit of Ghee for serving
1. In a heavy bottom pan (Or wok/kadai), add 1 tbsp oil and fry all ingredients (but salt) at medium-low heat till fragrant. This will take about 8-10 minutes.
2. Let cold, add salt and sugar，grind it into powder using coffee grinder or spice grinder.
3. Store in airtight container and use it for idli, dosa or uttapam, I also use this to make my coconut chutney.
Note: Add a few drops of ghee into the podi for serving, it taste much better!
中文 -- 辣椒豆粉
Love to have milagai podi with thosai. But too lazy to make my own. Liked your version and yeah I guess it's the chilli here makes that red colour. Btw, I used red hot dried chilli ;)
ReplyDeleteYeah... me too love to have milagai podi with tosai... I too used red hot dried chilli.. just not as reddish as yours...my mum was shocked when hers turned out much more "colourful" than my pictures... LOL
ReplyDeleteThe Podi on a bed of red chillies. lovely presentation. Following you.
ReplyDeleteThanks Radhika....
ReplyDelete