We use Idly podi which is a combination of some spices. We usually mix idly podi with gingelly oil and have with idlies or dosa. In this recipe we make a simple variation by adding kopparai or desiccated coconut and make the idly podi. The aroma of dry coconut makes this dish yummy. As we make this powder with desiccated coconut, the shelf life will be longer.
|Bengal Gram Dhal / Channa Dhal||–||1 cup|
|Ured Dhal||–||1 cup|
|Kopparai Thengai / Desiccated Coconut||–||1 cup|
|Red Chillies||–||30 to 33|
|Salt||–||1 tsp. or as needed|
- Take kopparai thengai and chop them finely and grind to a fine powder in a mixer. If you have desiccated coconut powder also you can use it.
- In a pan, tale the desiccated coconut and dry roast till you get a nice aroma. Do not over roast and turn them to brown. Roast till it is golden brown in low flame and keep in as eparate plate.
- In the same pan, you can now roast the channa dhal, ured dhal, red chillies and asaafoetida to golden brown colour in low flame.
- Transfer this also in the same plate and let them cool down.
- When completely cooled, take a dry mixer and grind the roasted ingredients little by little and finally add salt and mix well.
- Now let the powder cool down and store them in airtight container.
- You can take small amount of this powder and mix with oil and have with idly or dosa.
- Adjust red chillies according to your spice level.
- Do not over roast the ingredients. Always roast them till golden brown.