Tuesday, January 16, 2007
This is a simple version of dosa podi. Goes great with dosas and idlis.
Urad Dal - 1 cup (rinse and pat dry)
Channa Dal - 1 cup (rinse and pat dry)
white Sesame seeds -3 tbsp
Tamarind - 1 small marble sized, you can also add more if you think it is not tangy enough.
Dried Red Chilli - 9 to 10
Jaggary - 1 tbsp grated.
Oil - 1 tbsp
Salt to taste
Dry roast the urad dal, channa dal and sesame seeds for 10 minutes, until you start getting the aroma. take care not to burn / blacken. Remove from heat and set aside. Heat oil in the same pan and add the red chilli and saute for 2-3 minutes and then add it to a blender along with the roasted dals. Add the tamarind ball, jaggary and salt and make a coarse powder. You can also do this little at a time if you think it is not grinding properly.
You can store this in a air tight container for a month.
The more tamarind is added the darker you will find the color of the podi