Idli Milaga Podi / Tiffen Podi
A dry, spicy dal powder mixed with oil gives a perfect condiment for all South-Indian breakfast recipes.
Ingredients
- 1 cup urad dal
- ½ cup bengal gram
- ¼ cup tur gal
- 15 dry chillies
- ½ cup sesame seed ( black )
- 1 teaspoon asafoetida
- 1 teaspoon salt ( to taste )
Instructions
- Get ready with all the ingredients.
- In a kadhai dry roast urad dal separately on a low medium flame until it changes light brown in colour and keep it aside.
- Same way dry roast Channa dal until raw smell disappear and turns light brown and keep it aside.
- Dry roast Tur Dal for a minute and keep it aside.
- Now dry roast dry chillies lightly before it completely changes it colour and keep it aside.
- Now switch of the gas flame and add Sesame seeds and toss well until it starts to splutter and keep it aside
- Finally add Asafoetida and roast for few seconds and keep it aside.
- Let all the roasted ingredients cool completely
- In a clean dry Electric mixer jar grind Dry chillies to coarse powder.
- To it add roasted Dal and grind to coarse powder. Add salt to taste and pulse for few seconds until salt is evenly mixed in the mixture
- Now transfer on to a plate and let it cool for few minutes. Store it in an airtight glass jar or steel jar and it stays fresh for a month or two. Mix Idili Podi/Idli Milaga Podi/Tiffin Podi with oil or Melted ghee and relish it with any South Indian Breakfast.
Notes
Use good quality ingredients.
Dry roast each ingredient separately .
Let the roast Dal cool completely before grinding.
Store it in an airtight container or steel jar and use dry spoon for serving.
Nutrition
Serving: 1servingCalories: 27.2kcalCarbohydrates: 3.5gProtein: 1.5gFat: 0.9gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 47.6mgPotassium: 21.5mgFiber: 1.1gSugar: 0.01gVitamin A: 6IUVitamin C: 0.2mgCalcium: 20.9mgIron: 0.6mg
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