Karpodi
Equipment
- Tawa / Heavy-based Frying Pan / Skillet
- Mortar and Pestle
- Spice Grinder
- Bowl
Ingredients
- 2 teaspoons Chana dal rinsed and drained
- 1/2 teaspoons Urad dal rinsed and drained
- 2 teaspoons Red Chili powder
- Mustard seeds Pinch, Ground
- Asafoetida Dash
- 2 teaspoons Coconut Desiccated (Dried flaked)
Instructions
- Heat a tawa or heavy - based frying pan (skillet).
- Add the dals and dry-roast for about 1-2 minutes, or until lightly brown.
- Roast each of the spices, except the salt, separately, including the coconut.
- Put the dals into a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a coarse powder
- Add the coconut and process together.
- Transfer to a bowl.
- Add the rest of the ingredients, season with salt, and mix together to make a dry reddish powder.
- This is sprinkled over idlis together with melted ghee and sambar.
Nutrition
Serving: 125gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 9IUSugar: 1gFiber: 1gPotassium: 1mgCalories: 1kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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