|
Ingredients
|
Quantity
|
|
Urad dal
|
½ cup
|
|
Chana dal
|
½ cup
|
|
Asafoetida
|
1 pinch
|
|
Tamarind (dry or fry it also) – do not use
paste
|
|
|
Coriander seeds
|
¼ cup or to taste
|
|
Jaggery (brown sugar)
|
1 tsp
|
|
Salt
|
to taste
|
|
Red chillies
|
to taste
|
|
Sesame seeds
|
¼ cup
|
Dosai Molaga Podi is a South Indian dish, usually served as an
accompaniment to Dosai.
Fry sesame seeds in a dry pan. Fry the other spices in a little
oil separately, until red (don't wait until it gets too dark). Powder all
ingredients finely and the two dals slightly coarsely and mix all together.
Notes:
On the amount of red chillies to use: You may fry and grind red
chillies separately (this needs to be done with sufficient ventilation in the
kitchen). Then keep adding this to the mixture of the other ingredients until
desired level of heat tolerance.
How to eat
the dosai: Add a little oil to a
little podi and mix. Then dip the dosai into this oil podi mixture, smear it
with this mixture and pop into the mouth. Using the fingers is the preferred
way here.
This makes a batch that you can keep around for a few months.
Store in normal air-tight glass bottle or plastic container.
