Serves 1
Directions
- 1Dry roast all the ingredients one by one, starting with dried red chilies.
- 2Add peanuts to the pan.
- 3Add chana dal to the pan.
- 4Add sesame to the pan.
- 5Add jeera to the pan.
- 6Add urad dal to the pan.
- 7Add curry leaves to the pan and mix all ingredients.
- 8Once roasted, cool the ingredients down and grind them into a fine powder.
- 9Put the podi powder into a jar.
- 10Close the jar with the lid for storage. The shelf life is easily 2-3 months.
- 11Sprinkle the podi generously with ghee on idli whenever you're craving an authentic tiffin.
Ingredients
- 2 tablespoons peanuts
- 4 dried bydagi red chillies
- 1.5 tablespoons chana dal
- 1 tablespoon urad dal
- 1 teaspoon jeera/cumin seeds
- 1 teaspoon sesame seeds
- 0.5 tablespoon desiccated dry coconut
- 10 curry leaves
- Ghee
Equipment
PanJarSpoonGrinder
Tips
- Dry roast all the ingredients one by one.
- Start with peanuts and red chillies, then add both pulses, then jeera, sesame, and coconut. Finally, add dried curry leaves.
- Wash and dry curry leaves properly in the sun or with a paper towel before adding.
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