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Wednesday, July 30, 2014

Idli Dosa Chutney powder/ mirch powder.

 chana dal 2 cups
urad dal    1 cup
 red chillies stemless 25 nos
 black til/ sesame 1 fist
jaggery  - 2 gooseberry size
groundnut  1 fist
 rock salt, not table salt 2 teaspoon 

Dry roast black til . Roast chana and urad dal with a little bit of oil in a kadhai till it becomes brown remove and keep separately,  roast  groundnut then chillies  . Remove .Just flip salt for a few seconds in the heat.  Allow all  to cool.
 Grind in the mixie putting all the ingredients including jaggery.  Grind coarsely. Allow it to cool and store in an airight container. 
Serve with Idly, Dosa, besaratttu, and adai.

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