Dosai Molagai podi
Bengal gram dal 1cup
Urad dal 1 cup
sesame seeds 2 tbsps.
hing a small piece(size of a pea)
Whole red chillies 15 nos.
curry leaves 1 sprig(optional)
salt to taste.
oil ½ tsp.
Heat oil in a thick bottomed fry pan and add the hing. When the hing is fried, add the bengal gram dal and fry till it is light brown in color. Remove and cool. In the same fry pan, fry the urad dal, until it turn light brown in color, add the sesame seeds and fry for 3 more mnts. Add the red chillies and curry leaves and fry until the curry leaves are crisp.Cool all the ingredients and mix well. Add salt.Powder to a coarse consistency.Store in a airtight jar. Will keep for 6 months.
This powder can be served with Dosa or Idli, mixed with little oil or ghee.
This powder can be used in many curries to enhance the taste as well as to add crispiness to the curry.