Categories: Spicy powder/ Masala Powder

Ingredients

• 1 cup urad dal.
• 3/4 cup channa dal (i.e. bengal gram dal.)
• 1/2 cup white yellow (gingelly seeds) (if not available black yellu (til) can be put)
• 2 cups red chillies
• 3 or 4 small pieces of asafoetida or 1/2 teaspoon asafoetida powder.
• salt according to the amount and taste.
• any cooking oil 1 tablespoon.

Directions

1. In a plain kadai, add a drop of oil, and fry urad dal, channa dal, separately till golden

2. colour and emanates good smell. Keep separately.

3. Pour some more drops of oil and fry asafoetida pieces and keep aside.

4. Pour few drops of oil and fry red chillies in low flame till crisp.

5. Dry roast in the kadai, the gingelly seeds or yellu (til) till you can hear the continuous

6. spluttering sound.

7. Add either rock salt or powdered salt and little by little all the ingredients and dry powder it

8. in a mixie/blender, not too fine but slightly coarse for a crunchy taste.

9. Store in a clean and dry container.

10. Before serving, add a few drops of oil to powder and spread it lavishly over the dosas or

11. idlis.

12. Bet you’ll love this delicacy.

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