Dry red chillies - 1 cup
Whole Urad dhal - ½ cup
Chenna dhal - ¼ cup
Mustard seeds - 1 teaspoon
Hing - 1/4 tsp.
Oil - 1 tsp.
Salt - to taste
METHOD:
In a kadai, heat oil and fry the chillies. Keep aside. In the same kadai, fry dhals till golden brown. Allow it to cool.
Powder in a mixie alongwith salt. Store in an air-tight container.
Mix with gingelly oil and use as an accompaniment for idli and dosa.
Whole Urad dhal - ½ cup
Chenna dhal - ¼ cup
Mustard seeds - 1 teaspoon
Hing - 1/4 tsp.
Oil - 1 tsp.
Salt - to taste
METHOD:
In a kadai, heat oil and fry the chillies. Keep aside. In the same kadai, fry dhals till golden brown. Allow it to cool.
Powder in a mixie alongwith salt. Store in an air-tight container.
Mix with gingelly oil and use as an accompaniment for idli and dosa.