IDLY PODI

Idli podi also called as dosa podi in Kerala is eaten as a dipping condiment: The diner takes a teaspoon of powder on his plate, makes a well in the centre, adds coconut oil to this crater, and mixes in the powder to form a moist paste. Pieces of idli or dosa are then broken off and dipped into this tasty oil-powder mix, and eaten. It may also be simply added dry to food. It is a convenient substitute for chutneys.

INGREDIENTS:

Urad dal - 1/2 cup
Channa dal - 1/4 cup
Raw rice - 1 tbsp
Sesame seeds - 1 tsp
Red Chili - 15
Asafoetida - small piece
Pepper - 5 to 8 
Salt to taste
Curry leaves

METHOD:

1. Dry roast urad dal, channa dal, rice, pepper and sesame seeds until the color of urad and channa turns light brown. Keep it aside.

2. Dry roast red chilies, asafoetida and curry leaves. 

3. Transfer the roasted ingredients to a wide bowl and let it cool down.

4. Add required salt and grind the roasted ingredients to a coarse mixture. 

5. Cool down then transfer to an airtight container.

6. Smear coconut oil with podi and serve it with Idly and Dosa.