30 Minute Recipes
8 days ago
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(1 cup - 250ml)
Black pepper - 1 tbsp
(White) urad dal - 1 tbsp
Chana dal - 1 tbsp
Red chilli - 1 no
Hing/ Asafetida - 2 pinches (or garlic cloves - 2 nos)
Salt - as needed
Cooking oil ( or sesame oil ) 2 tsp
Instructions (Preparation Steps):
Heat 1 tsp oil in a kadai and roast urad dal till golden. Remove in a plate. In the same oil, roast chana dal till golden. Add to the plate.
Add 1 tsp of oil to the kadai and add pepper corns & red chilli. Saute till pepper starts to crackle. Keep the flame medium and saute till most of the pepper corns crackle.Lastly add the hing, mix well and switch off the flame. Crackling helps to reduce the spiciness of pepper. But do it patiently without burning.
Add this to the dal plate.Let everything cool down.Add the required salt and grind to a fine powder. If adding garlic, chop it finely and add it while grinding.
Transfer the powder to an air tight box. Stays good for 2 weeks. After that the flavor of pepper gets reduced.
I have shared the recipe for small quantity. Try this one if you are making for first time. If you like the taste, increase the quantity proportionately.
Do not add more red chilli. The flavor of pepper should be dominant in this recipe.
This podi tastes great when mixed with ghee. But we have it with sesame oil to reduce the calories.
This podi is suitable for idli, dosa, wheat flour dosa and ragi dosa. It doesn’t taste good with rice.
Add a few drops of salt water to banana chips while frying them as this will make the chips crisper.
Sprinkle some salt in a frying pan to prevent oil from splashing.
Working with jalapeno or other hot peppers can burn your hands. Soaking your hands in milk for a few minutes afterward will take away the burn.
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4/29/2017 1:21:47 PM ms