Idli Milagai Podi 2 - I've already posted a gun powder recipe with black urad dal and sesame seeds. This recipe makes use of chana dal and fried gram dal with some curry leaves as well. This tasted even more than the other recipe since chana dal and fried gram dal are being used. I had some dried curry leaves in the refrigerator so I made use of them in this recipe.
What you need:
Lentils: White urad dal, chana dal, black sesame seeds, fried gram dal are being used.
Spices - Red chillies, Solid hing, white crystal salt are used.
Souring agents: Tamarind is used.
Herbs - Dried curry leaves are used.
Oils and fats - Sesame oil is used. Any neutrally flavoured oil can be used.
Method:
Heat oil.
Roast lentils till golden brown.
Saute Spices till colour changes.
Dry roast seeds and fried gram dal.
Grind along with herbs.
Store in an air-tight container.
Accompaniments: Idli, dosa, tastes heavenly with gun powder. Coating idlis and dosas with the gun powder after mixing with sesame oil helps them to stay moist without drying during travel and is best for the tiffin box.
Substitutions:
White sesame seeds instead of black can be used.
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Equipment used: Kadai and a blender.
Recipe:
 |
| Gun powder |
Total Time taken - 30 minutes excluding grinding time
1 cup = 200ml
Ingredients with measurements:
Chana dal - 1/2 cup
Urad dal - 1/2 cup
Sesame seeds - 1/2 cup
Fried gram dal - 1/4 cup
Red chillies - 3 cups
Curry leaves - 1 handful
Tamarind - a marble size
Solid hing - a generous pinch
White crystal salt - 1/2 handful
Directions:
1. Heat oil in a large wok or Kadai.
2. Saute lentils till golden brown.
3. Transfer to a plate and cool down.
4. Heat oil in the same Kadai, add hing, tamarind, red chillies, when they change colour, Switch off the flame and transfer to the plate.
5. Pop sesame seeds and roast curry leaves in the Kadai without oil.
7. Transfer everything to the blender, add salt and grind to a powder.
8. Allow to cool down and transfer to an air-tight container.
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