For roasting
Chanadal 1 cup
Udaddal 1/2 cup
Khobra 1/2 cup
Dhania akhaa 1/4th cup
Jeera 1/8 th cup ( 2 tablespoon)
Red dried Mirchi whole 1/4 th cup
Tamarind 1/4 th cup
Gud 1/4 th cup
Salt to taste
For tempering
Oil 1 tablespoon
Mirchi powder 3 tsps
Hing 1/2 tsp
Method
1.Roast each ingredient separately on slow fire.
2. In a mixer grinder grind the ingredients with 1 and 1/4th tspn salt to a nice coarse powder
3. For tempering take a oil and add hing. Turn it off and then add lal mirchi powder.
4. Add the roasted powder and mix well.
5. Store in a air tight container and relish with idli
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