Dosa Milagai Podi

Dosa Milagai podi is a dry powder of dhals and red chilli and serves as a side dish for Idli/Dosa.It is mixed with gingelly oil and served.

Ingredients:

channa dhal(Kadala Paruppu)	½ cup
Urad dhal whole(Ulutham Paruppu)	½ cup
Red chilli(see note below)	1 cup
White sesame seeds	1 tblsp
Asafoetida	1 tsp
Jaggery	1 small piece
Salt	1 tsp

Method:

• Heat a Kadai and fry both the dhals,sesame seeds till golden in colour.Transfer to a plate to cool.
• Fry the asafoetida powder slightly in the same kadai and add to the dhal.
• Now add 1 tsp oil,add red chilli and fry them.Allow to cool. 
• First grind the red chilli in a mixie to a fine powder.Now add the fried dhal,jaggery and grind till you get a slightly coarse powder. 
• Finally add salt and pulse for a minute.Store in an airtight container.

Note:

• I usually measure red chilli(comes to around 20 chillies approximately),take around 8 chillies and replace them with kashmiri chilli to get a nice colour.
• Adding little jaggery won't give any sweet taste to the powder,skip if you don't prefer.
• I have given the approximate quantity of salt,increase/decrease a little depending on the hotness of the chilli used.

Poondu Podi (Garlic spice mix for rice)

Podi Varieties comes handy when you are in no mood to cook or if you want to have a change from the usual sambar/rasam varieties.This podi can be made in minutes if you have all the ingredients. It tastes great when mixed with hot steaming rice + ghee/gingelly oil accompanied by papad/vadam/chips. 

Ingredients:

Roasted gram dhal(pottukadalai)	1 cup
Garlic cloves	4-5
Red chilli	3-4
Salt	as needed

Method:

• Peel the garlic cloves.
• Take all the ingredients in a mixer and grind to a powder.
• Cool and store in an air-tight container.

Note:

• If the pottukadalai is not crisp ,heat a pan,add pottukadalai and fry in low flame for 1 or 2 mins.Don't roast it or allow to change colour. Cool and proceed grinding. 
• If using fresh Pottukadalai, no need for the above step.
• Adjust the spice level to your taste.
• I prefer to make this in small quantities and not in bulk as it tastes best fresh.