Homemade Idli/Dosa Podi (Chutney Powder)Recipe

INGREDIENTS

1. Urad dal/Uluttam paruppu/White lentil – 1 1/2 cups
2. Bengal gram/Kadalai paruppu/Channa Dal – 3/4 cup
3. Red chili/Lal mirchi/Kaintha milagai – (40-45)
4. Hing/Asafoetida/Perungayam – (1 1/2-2)tsp
5. Rock salt/Mota namak/Kal Uppu – As per the taste
6. Dried Curry leaves/Kaintha karuvepillai/Dried kadi Patta – 1/2 cup (Loosely packed)
7. Garlic/Poondu/Lahsun – 1

PROCEDURE

1. Dry roast the Urad dal in a kadai. Roast it in low flame. Keep stirring the urad dal to get roasted uniformly. Roast it till nice aroma of Urad dal comes and it turns it color to light golden color.
2. Transfer it in a large plate.
3. Dry roast the Channa Dal in the kadai. Roast it in low flame. Keep stirring the channa dal to get roasted uniformly. Roast it till nice aroma of channa dal comes.
4. Transfer it to the plate.
5. Dry roast the red chili in the kadai.
6. Transfer it to the plate.
7. Dry roast the dried curry leaves  in the kadai.
8. Transfer it to the plate.
9. Dry roast the garlic pods in the kadai.
10. Transfer it to the plate.
11. Now, turn off the flame and add salt to the kadai. Dry roast it for few seconds.
12. Transfer it to the plate.
13. Finally,dry roast the hing in the heat left from the kadai.
14. Transfer it to the plate.
15. Allow the ingredients to cool.
16. First, add urad dal, channa dal, dried curry leaves, salt and hing in a clean & dry mixer grinder.
17. Half grind it. Next, add the red chili and garlic pods.
18. Grind it into a slightly coarse powder.
19. Transfer it in a air tight container or serve along with sesame oil to idli/dosa.

NOTE

1. Garlic is purely optional. You can avoid it if not preferred.
2. This idli/dosa powder can be prepared with whole urad dal alone.
3. 1/4 cup of buna channa can also be added along the urad dal and channa dal.
4. The amount of dried curry leaves used is also of your choice. If added more, dried curry leaves gives a nice flavor to the powder. Also, curry leaves are good for health.
5. Do not add more hing, as it will change the entire taste of the powder. It can be added little by little to get perfect idli/dosa powder.
6. The quantity of red chili can be increased or decreased as per the hotness required. If you have doubt regarding the hotness of the red chili. Add 3/4 th of the red chili initially. Depending on the requirement, red chili can be added later and grind it along the powder.

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