Pottukadalai - Roasted Bengal Gram - Podi

Pottukadalai/Roasted Bengal Gram - 2 cup
Peeper Corn - 1 ts
Cumin Seeds/Jeera - 1/2 ts
Red Chilli - 3 nos
Garlic pod small size - 1onos
Salt for taste
Asfoetida/Hing - 1 ts

Method

1. Grind Cumin,Red chilli,Pepper and garlic to a powder then add the remaining items and grind to a fine powder.

3. Transfer to a airtight container and refrigerate for longer use.

Mix a ts of this podi with rice and Gingeley oil/ghee tastes awesome

Idli/Dosa Podi - Version 3

Ingredients

Urad Dhal - 1 Cup
Chana Dhal - 1/4 cup
Asfoetida/Hing - 3 pinch
Red Chilli - 5 nos
Curry Leaves - 1 twig
Garlic Pod - 1 no
Salt for taste

Method

1. Dry Roast all the ingredients (except salt) in the above order in a low heat without burning and keep aside.

2. Once it is cooled coarsely grind by adding salt.

3. Transfer to a airtight container and refrigerate for longer use.

Paruppu Podi

Thoor Dhal - 1/4 cup
Peeper Corn - 1 ts
Cumin Seeds/Jeera - 1 1/2 ts
Red Chilli - 1 to 2 nos
Curry leaves - 2 twig
Pottukadalai/Roasted Bengal Gram - 2 ts
Salt - 1 ts
Asfoetida/Hing - 1 ts

Method

1. Dry Roast all the ingredients (except salt) in the above order in a low heat without burning and keep aside.

2. Once it is cooled grind to a fine powder by adding salt.

3. Transfer to a airtight container and refrigerate for longer use.

Mix a ts of this podi with rice and ghee tastes awesome

Idli/Dosa Podi - Version 2

Ingredients

Raw /Parboiled Rice - 1/4 cup
Urad Dhal - 1/4 Cup
Asfoetida/Hing - 3 pinch
Red Chilli - 8 to 10 nos
Pottukadalai/Roasted Bengal Gram - 2 ts
Thattai payaru/White karamani/White Eyed Bean - 2 ts
Horse Gram/Kollu paruppu - 2 ts
Curry Leaves - 1 twig
Pepper corns - 10 nos
Cumin - 1/4 ts
Salt for taste

Method

1. Dry Roast all the ingredients (except salt) in the above order in a low heat without burning and keep aside. Rice should be deeply roasted, can checked by ensuring it is crispy after roasting.

2. Once it is cooled grind to a fine powder by adding salt.

3. Transfer to a airtight container and refrigerate for longer use.

Idli/Dosa Podi - Version 1

Ingredients

Urad Dhal - 1/4 Cup
Chana Dhal - 1/8 Cup
Curry Leaves - 1 twig
Pepper corns - 10 to 15 nos
Red Chilli - 2 to 3 nos
White Sesame Seeds - 1 ts (Optional)
Garlic Pod - 2nos
Salt for taste

Method

1. Dry Roast all the ingredients (except salt) in the above order in a low heat without burning and keep aside.

2. Once it is cooled, coarsely grind all the ingredients by adding salt.

3. Transfer to a airtight container and refrigerate for longer use.