IDLI PODI :-
NEEDED:- RED CHILLIES - 100 GMS. ORID DHAL - 1 CUP, THUVAR DHAL - 1/4 CUP, CHANNA DHAL - 1/4 CUP, ASAFOETIDA - 2 INCH PIECE, CURRY LEAVES - A HANDFULL, SALT - 1 TBLSPN. OIL- 4 TSP.
METHOD :- HEAT TAWA AND FRY ORID DHAL, THEN, THUVAR DHAL, THEN CHANNA DHAL SEPERATELY WITH EACH ONE TSP OF OIL. WHEN THEY BECOME BROWN PLACE THEM IN A PLACE . SAUTE CURRY LEAVES WITHOUT OIL TILL IT BECOMES CRISPY. SAUTE SALT ALSO. THEN ADD 1 TSP OIL AND FRY THE ASAFOETIDA PIECES. WHEN THEY ENLARGES TAKE OUT FROM THE PAN AND ADD THE RED CHILLIES . FRY THEM TILL THE AROMA COMES. OFF THE GAS AND ALLOW THEM TO COOL.
IN A MIXIE FIRST PUT THE DHALS AND COARSLY GROUND THEM. THEN ADD THE SALT , CURRY LEAVES, ASAFOETIDA ALONG WITH CHILLIES. GROUND THEM INTO FINE POWDER BY ADDING LITTLE DHAL MIXER INTO IT. MIX THEM WELL WITH THE DHAL MIXTURE AND KEEP IT IN A AIR TIGHT CONTAINER. WHEN NEEDED TAKE A TSP FULL OF PODI MIXED WITH HALF TSP FULL OF TIL OIL OR MELTED GHEE. ITS DELICIOUS WITH HOT IDLIES.
NEEDED:- RED CHILLIES - 100 GMS. ORID DHAL - 1 CUP, THUVAR DHAL - 1/4 CUP, CHANNA DHAL - 1/4 CUP, ASAFOETIDA - 2 INCH PIECE, CURRY LEAVES - A HANDFULL, SALT - 1 TBLSPN. OIL- 4 TSP.
METHOD :- HEAT TAWA AND FRY ORID DHAL, THEN, THUVAR DHAL, THEN CHANNA DHAL SEPERATELY WITH EACH ONE TSP OF OIL. WHEN THEY BECOME BROWN PLACE THEM IN A PLACE . SAUTE CURRY LEAVES WITHOUT OIL TILL IT BECOMES CRISPY. SAUTE SALT ALSO. THEN ADD 1 TSP OIL AND FRY THE ASAFOETIDA PIECES. WHEN THEY ENLARGES TAKE OUT FROM THE PAN AND ADD THE RED CHILLIES . FRY THEM TILL THE AROMA COMES. OFF THE GAS AND ALLOW THEM TO COOL.
IN A MIXIE FIRST PUT THE DHALS AND COARSLY GROUND THEM. THEN ADD THE SALT , CURRY LEAVES, ASAFOETIDA ALONG WITH CHILLIES. GROUND THEM INTO FINE POWDER BY ADDING LITTLE DHAL MIXER INTO IT. MIX THEM WELL WITH THE DHAL MIXTURE AND KEEP IT IN A AIR TIGHT CONTAINER. WHEN NEEDED TAKE A TSP FULL OF PODI MIXED WITH HALF TSP FULL OF TIL OIL OR MELTED GHEE. ITS DELICIOUS WITH HOT IDLIES.
