Idli Podi - South Indian Gun PowderVeg

1

In a pan or wok, roast Yellow Split Chickpeas (chana dal) until fragrant but not browned. Add Split & Dehusked Black Gram (urad dal) and continue roasting. Finally, mix in Sesame Seeds and roast until all ingredients are aromatic.

2

Transfer the roasted lentils and sesame seeds to a bowl and let them cool down to room temperature.

3

In the same pan, add a little oil and roast dried red chillies (Kashmiri chillies recommended) until crisp.

4

Once the chilies have cooled, add them to the bowl with the lentils. Mix in Asafoetida (hing), Black Jaggery Powder, and Salt.

5

Grind the entire mixture in a blender until it reaches a coarse powder consistency.

6

Mix the powder with gingelly oil or ghee to form a thick chutney and serve alongside idli or dosa.