This is an accompaniment to idli and thosai dishes.
Dry chillies 100 Gms
Gingelly seeds white 100 Gms
Urid dhal split and clean 2 tablespoon
Gram dhal 2 tablespoon
Asafoetida ¼ teaspoons
Salt to taste
Oil 2 tablespoons
Dry roast the gingelly seeds until they turn golden.
Fry gram dhal, urid dhal and dry chillies separately in oil and when cool grind them all together in a grinder to a gritty powder.
Add asafoetida and gingelly seeds and finish grinding.
The end product is neither fine nor coarse, somewhat in between.
This will keep for few days.