This is the staple side dish in our house for Dosai, Idli or any pan/tava item. We go one step ahead and have it along with Chapathis too.
Most of the Tam-Brahm household have this as the main side along with curd and sugar. In my house most of the times Chutney or Sambar is made as a side for Dosai or Idli only when we run out of this yummy powder :)
Amma's magic recipe has very few ingredients, but the end product is heaven. She would grind and keep and it will get vanished in a week itself. Post marriage I get to see the same happening in my house too.
Grinding this has been a regular ritual in our house. Have seen Amma roasting all the ingredients one by one patiently and allowing them to cool.
Ingredients
For around 200-250 grams of powder
Ulutham Paruppu / Ulundu / Urad dal : 1/2 cup (120ml)
Kadalai Paruppu / Chana dal : 1/2 cup (120 ml)
Kadalai Paruppu / Chana dal : 1/2 cup (120 ml)
Ellu / Til / Sesame Seeds(black/white) : 1/4 cup (60 ml)
Red chillies long (hot) : 2 to 3 nos.
(chillies can be increased if you need the powder to be spicier)
Salt (as per taste)
Grated Jaggery (Optional) : 1 Tea Spoon
Gingelly oil / cooking oil : 1 Tea Spoon
Asafoetida : 1/8 Tea spoon (A pinch or more)
Curry leaves : 3 to 4 sprigs
Procedure
> Take a pan and add the oil. Gingelly oil also known as sesame oil is the best option as it enhances the flavour. If it isn't available then you can use any cooking oil.
> When the pan is hot enough, roast the dal one after the other. Once it is roasted remove it from the pan and keep it aside in a plate for cooling.
> Now roast the sesame seeds till it starts crackling. Do not over roast, as it will give a burnt flavour. The colour of the sesame seeds will impact the colour of your powder. Here I have used black sesame seeds here. Once roasted, remove it from the pan and keep it aside in a plate for cooling.
> Add the curry leaves and chillies to the pan and roast it. Once roasted remove it from the pan and keep it aside for cooling.
> Once all the ingredients have cooled down, put them into the mixie along with salt, asafoetida and grind it for few seconds. (I usually add 2 chillies, keep one aside and add it later on)
> Open the mixie lid, mix the ingredients, add the grated jaggery if you need, check the salt by tasting little bit. Add chillies if you need more spice. Stir the ingredients. Close the mixie.
> Now grind the powder coarsely by checking the texture and giving the ingredients a nice stir while grinding.
> Enjoy it with Idli, Dosai.
Usage
> This powder tastes the best when you wet it with gingelly/sesame oil and use it as a spread/dip/side for Idli, Dosai, Adai.
> If you do not have gingelly oil, then normal refined oil or ghee(clarified butter) should also work fine.
Tips
> If you want a healthy option of the powder, you can dry roast the ingredients(without oil).
> However if you roast it without oil, the shelf life of the powder will be lesser.
> Do not roast the dals together as it will make urad get burnt.
Red chillies long (hot) : 2 to 3 nos.
(chillies can be increased if you need the powder to be spicier)
Salt (as per taste)
Grated Jaggery (Optional) : 1 Tea Spoon
Gingelly oil / cooking oil : 1 Tea Spoon
Asafoetida : 1/8 Tea spoon (A pinch or more)
Curry leaves : 3 to 4 sprigs
Procedure
> Take a pan and add the oil. Gingelly oil also known as sesame oil is the best option as it enhances the flavour. If it isn't available then you can use any cooking oil.
> When the pan is hot enough, roast the dal one after the other. Once it is roasted remove it from the pan and keep it aside in a plate for cooling.
> Now roast the sesame seeds till it starts crackling. Do not over roast, as it will give a burnt flavour. The colour of the sesame seeds will impact the colour of your powder. Here I have used black sesame seeds here. Once roasted, remove it from the pan and keep it aside in a plate for cooling.
> Add the curry leaves and chillies to the pan and roast it. Once roasted remove it from the pan and keep it aside for cooling.
> Once all the ingredients have cooled down, put them into the mixie along with salt, asafoetida and grind it for few seconds. (I usually add 2 chillies, keep one aside and add it later on)
> Open the mixie lid, mix the ingredients, add the grated jaggery if you need, check the salt by tasting little bit. Add chillies if you need more spice. Stir the ingredients. Close the mixie.
> Now grind the powder coarsely by checking the texture and giving the ingredients a nice stir while grinding.
> Enjoy it with Idli, Dosai.
Usage
> This powder tastes the best when you wet it with gingelly/sesame oil and use it as a spread/dip/side for Idli, Dosai, Adai.
> If you do not have gingelly oil, then normal refined oil or ghee(clarified butter) should also work fine.
Tips
> If you want a healthy option of the powder, you can dry roast the ingredients(without oil).
> However if you roast it without oil, the shelf life of the powder will be lesser.
> Do not roast the dals together as it will make urad get burnt.
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| Dosa Mulagai Podi with Rava Dosa |
Have always got it from my mother but will try this recipe now. Anandhi keep posting.
ReplyDeleteThank you.. do let me know as how it comes out !!
DeleteThis comment has been removed by the author.
ReplyDeleteThank you Darsh..
Deletehey! Tried it again and this time it came out to be perfect!
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