Dosai Podi
Topic started by Maya Varma (@ 213.42.0.247) on Sat Feb 2 01:43:08 .
All times in EST +10:30 for IST.
Whole red peppers - 15
Urud dal - 50 g
Gram dal - 50 g
sesame seeds - 2 teaspoons
asafoetida - a pinch
salt to taste
Slightly heat in little oil until the ingredients turn golden red in a fry pan and grind the above ingredients.
Tastes good with Dosa and Idly.
Responses:
- From: Archana (@ 54.7.171.66.subscriber.vzavenue.net)
on: Wed Mar 20 20:46:03
OK, you should try this one.. age old mother's recipe
Channa Dal/Gram Dal - 1 cup
Udal Dal - 1 cup
Til/Sesame seeds - 1/4 cup
Dry Red Chillies [whole] - 1/2 cup
Asofoedita /Hing - 4 marbled-sized pieces or 1.5 Tablespoon of the powder
Salt - to taste [add more salt, as the whole mixture seasons , the chilli will eat up the salt]
Method:
If you are using merble sized Asofoedits, then break them into peices and fry and powder them. Else fry the Powder a little bit and keep aside
Roast the rest of the ingridients separately, except the salt. Turn all of them to a golden brown color.
Take each ingridient and powder them. Finally add the salt and mix all the powdered. The podi is ready.
Great with dosa's, idli's, dohkla's and lots of other stuff too.
Blender suggestions. In the US, i use the coffee grinder for grinding dry stuff. Its the best. The brand i use is krups. It grinds powders really well. But make sure, if u own one or plan to buy one, dont ever wash it with water..
- From: malcolm w. war (@ 61.0.152.97)
on: Sun Apr 14 06:32:35
793004
- From: malcolm w. war (@ 61.0.152.97)
on: Sun Apr 14 06:35:01
793004
I would like to know how to make dosa?
- From: francis (@ du-20-189.ppp.telenordia.se)
on: Tue Apr 13 17:38:02
Could you please inform what are the ingredients in asafoetida.
- From: Andal Balu (@ user-1120kqg.dsl.mindspring.com)
on: Thu Apr 22 18:50:35 EDT 2004
Asafoetida is a gum taken from the bark of a tree. It relieves the gas problems.
- From: Bama (@ ptil-131-165-chn.primus-india.net)
on: Wed Aug 18 05:23:20
i want to know the benefits and risks (if any) of any using asofoedita
- From: THattai (@ ppp-219.65.16.20.mum1.vsnl.net.in)
on: Wed Aug 18 07:04:04 EDT 2004
Does anyone have recipe for dosai podi using rai and curry leaves? I think that it comes from KArnataka. Thanks in advance.
- From: Andal Balu (@ adsl-214-51-177.asm.bellsouth.net)
on: Mon Aug 23 20:43:45 EDT 2004
In India, we use hing (asafotida) for relieving gastric problems. So when you cook yams, lentils and other gas generating foods, you use hing liberally. As far as I know there are no risks in using the hing. Even for toddlers, if there is stomach problem, my grandmother used to give a tiny piece of hing buried in a piece of banana.
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