Dosai Molaga Podi (Dosai Chile Powder)

Recipe Ingredients

1/2 cup	118ml	Urad dal
1/2 cup	118ml	Chana dal
1		Asafetida
		Tamarind - (dry or fry it also) do not use paste
1/4 cup	27g / 1oz	Coriander seeds or - to taste
1 teaspoon	5ml	Jaggery - (brown sugar)
		Salt - to taste
		Red chiles - to taste
1/4 cup	27g / 1oz	Sesame seeds

Recipe Instructions

Dosai Molaga Podi is a South Indian dish, usually served as an accompaniment to Dosai.

Fry sesame seeds in a dry pan. Fry the other spices in a little oil separately, until red (don't wait until it gets too dark). Powder all ingredients finely and the two dals slightly coarsely and mix all together.

Notes:

On the amount of red chiles to use: You may fry and grind red chiles separately (this needs to be done with sufficient ventilation in the kitchen). Then keep adding this to the mixture of the other ingredients until desired level of heat tolerance.

How to eat the dosai: Add a little oil to a little podi and mix. Then dip the dosai into this oil-podi mixture, smear it with this mixture and pop into the mouth. Using the fingers is the preferred way here.

This makes a batch that you can keep around for a few months. Store in normal air-tight glass bottle or plastic container.

Source:
http://fb1.math.nat.tu-

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