A very tasty breakfast podi has the flavor of peanuts crackle in mouth when tasted with soft idli or dosa...
It is similar to the normal idli podi ( Please take a look at the PODI RECIPE .) but with some proportional adjustment. I have reduced the amount of black gram ( Ulundu ) and chickpeas ( kadalai paruppu) and added some slow roasted peanuts without skin.
For 1 cup of the podi, add 2 quarters of whole black gram and chickpeas with 1/2 cup of peanuts.
Recipe:
It is similar to the normal idli podi ( Please take a look at the PODI RECIPE .) but with some proportional adjustment. I have reduced the amount of black gram ( Ulundu ) and chickpeas ( kadalai paruppu) and added some slow roasted peanuts without skin.
For 1 cup of the podi, add 2 quarters of whole black gram and chickpeas with 1/2 cup of peanuts.
Recipe:
- Prep time - 20 mins
- Cooking time - 20 mins ( roasting time)
Ingredients:
- Split chickpeas - 1/4 cup ( 85 gms)
- Black gram - 1/4 cup ( 85 gms)
- Peanuts - 1/2 cup ( 170 gms), slowroasted and skin removed
- Asafetida - 1 teaspoon
- Dry Red chillies - 20 to 26 numbers ( depending upon the heat level)
- Salt to taste
- Oil few drops
- Dry roast by adding 2 to 3 drops of oil each ingredient over low/medium flame.
- Cool it down completely.
- Grind all the ingredients dry in a blender.
- Serve with or without oil along with the dosa, idli.
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