Ingredients
Chana Dal - 1 cup
Urad dal - 3/4 cup
Dry red chilly - 5-10(as per your spice level)
Corriander seeds - 1tblsp
Oil - 1 tblsp (optional)
Asafoetida - a pinch
Mustard seeds - 1/2 tsp
Curry leaves - 1-2 strands
Fenugreek seeds - 5-8 seeds
Salt - as needed
Optional Ingredients
Tamarind - marble size
Garlic Cloves - 2 cloves
Sesame seeds - 1 tsp
Peppercorns - 1/2 tsp
Method
1.Toast the ingredients in 1 tblsp of oil in a very low flame for 10-15 minutes until each ingredient is nicely rosted. Keep stirring constantly to prevent it from getting burnt.
Note :- Add the ingredients in the floowing order while roasting - Chana Dal, Urad dal, corriander seeds, all the other ingredients. This will prevent the lighter ingredients from getting burnt before the chana dall gets roasted.
2. Roasting on stove top needs a little patience. Alternatively, you can spread out the ingredients on a cookie sheet and roast it in the oven preheated to 150 degrees for 20 minutes.
3. After every ingredient becomes golden brown and is completely cooked, remove it and let it cool for some time.
4. After it cools, add required salt and powder it nicely using a blender.
5. Serve idli powder by mixing with a spoon of sugar or mixing with coconut/sesame oil. It can be had with idlis, rice and used to make podi dosai too.
