Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 dry red chiles

  3. 1/4 cup Bengal gram -- (senaga pappu)

  4. 1/4 cup black gram

  5. 4 tablespoons sesame seeds

  6. 1 small piec asafetida

  7. 2 teaspoons oil

  8. 2 tablespoons split gram dal -- (arhar dal)

  9. salt -- to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a skillet on medium and when oil is hot add red chile and asafetida. Fry for two minutes or until the color of red chile changes to maroonish black. Remove from heat.

  2. Remove red chile and asafetida from the above skillet and keep in a separate dish. Now to the remaining oil in the skillet add all the rest of the ingredients except sesame seeds and fry on medium heat until the color of Bengal gram changes to reddish shade. Now add sesame seeds and when they begin to pop, remove skillet from heat and let cool.

  3. Powder the contents of the above skillet along with red chile and asafetida. The powder should have the consistency of coarse semolina.

  4. Goes well with Idli and dosa.

  5. The above powder is mixed with sesame seed oil and hot idlis are coated on both sides with this mixture.

  6. Stays up to two months if kept away from water.


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