1/4cup White sesame seeds(or 2-3 tbsp if you like less)
2tbspcrushed dark brown jaggery (Bella)
salt to taste
Heat 1 tsp oil in a heavy bottomed skillet or kadai. when the oil is hot, add byadagi red chillies and sauté on low heat until they change color, are hot to the touch and not smoking. Remove to a plate.
Now add 1/2 tsp oil and Urad dal (Uddhina bele) and sauté until golden brown and fragrant. Add hing, stir and remove on to one side of the plate.
Now add the remaining 1/2 tsp oil and Chana dal (kadale bele) and sauté until golden brown and fragrant. Remove on to the plate.
Now, dry roast white sesame seeds until they just begin to splutter. Remove on to lentils side of the plate.
Let all the roasted ingredients cool. Once cooled, grind red chillies first in a spice grinder or small jar of the mixer. When powdered, add all the remaining roasted ingredients, salt and jaggery and grind until powdered, consistency in between not too fine and not too coarse.
Enjoy served alongside hot Dosa or Idli with a spoon of sesame oil or peanut oil mixed in.
Try not to let the lentils burn while roasting.
Grind roasted chillies first to a powder, then add everything else and grind. This way, chillies are not left as flakes.
Printed from www.justhomemade.net https://www.justhomemade.net/idli-dosa-podi/