13 dried chillies
3 sprigs curry leaves (use leaves only)
100gm gram dal
150gm urad dal
1/2 tbsp peppercorns
50gm sesame seeds
1 tsp cumin seeds
1 tsp Hing powder
salt to taste
In a flat pan, dry roast dried chillies and curry leaves. Once chillies turn slightly crisp and curry leaves become crispy, close the fire. Leave to cool. Dry roast gram dal for about 2 mins, then add in urad dal and fry further. Mix in peppercorns, sesame seeds, and cumin seeds. Dry roast until fragrant and brownish. Leave to cool.
Grind, dried chillies, curry leaves and all the dal ingredients with hing powder and salt. The mixture should not be too fine but slightly coarse. This podi will last for1 month if stored in an air-tight container. Serve when eating dosa or idli by adding some melted ghee, butter or oil.
The powder can also be used to have a flavourful uttapam. Uttapam is done with dosa batter. Serve uttapam with some mint chutney! Yummy.
For Uttapam:
some chopped onions
chopped green chillies
chopped curry leaves or coriander leaves
molugu podi
melted ghee
Steps look at the image below:
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