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Ingredients
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Quantity
|
|
Dry red chillies
|
4
|
|
Bengal gram
|
¼ cup
|
|
Black gram
|
¼ cup
|
|
Sesame seeds
|
4 tbsp
|
|
Asafoetida
|
1small pinch
|
|
Oil
|
2 tsp
|
|
Split gram dal
|
2 tbsp
|
|
Salt
|
to taste
|
Heat oil in a skillet on medium and when oil is hot add red chilli
and asafetida. Fry for two minutes or until the color of red chilli changes to
maroonish black. Remove from heat.
Remove red chilli 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.
Powder the contents of the above skillet along with red chilli and
asafetida. The powder should have the consistency of coarse semolina.
Goes well with Idli and dosa.
The above powder is mixed with sesame seed oil and hot idlis are
coated on both sides with this mixture.
