Tired of making chutney along with dosa or idli? Check out this recipe of a dry spiced powder that goes very well with idli, dosa, adai or other related dishes. It has quite a long shelf life, and this reduces your efforts manyfolds. There are several styles of making this condiment. I have described the recipe that I follow at home. It involves the use of just 6 dry ingredients.
Recipe:
Take a thick-base pan or kadai to separately dry-roast 20g of white sesame seed and 100g each of skinless black gram (urad dal), split chickpeas (chana dal) and dried red chillies.
Roast the sesame seeds till till it becomes golden-brown while stirring occasionally. It should take about 3 to 5 minutes. Set it aside and allow it to cool.
Roast the urad dal till it becomes golden while stirring occasionally. Set it aside and allow it to cool.
Roast the channa dal till it becomes golden-brown. It takes longer to get roasted and requires frequent stirring. Set it aside and allow it to cool.
There should be approximately 20-25 pieces. Split the dried chillies and roast them until they get aromatic. Set it aside and allow it to cool.
Add the chillies to a blender and pulse it to get a coarse powder.
Next add the dal and follow suit.
Finally add the sesame seeds, 2 spoons of salt and half a spoon of asafoetida (hing),and pulse it one last time.
Serve it mixed with oil or ghee.
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