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Parappu Podi – Method 1.

Pearl Subramanian – Yemen.

Ingredients:
1 Cup Tur Dhal,
1 Tbspn each of Channa & Urud Dhal
Salt to taste,
Asafotedia a big pinch,
Dry Chillies 12-15.

Methods:

1. Broil the above Dhal's, Chillies & Asafotedia nicely till the Dhals are golden brown & crisp.

2. Dry grind this mixture to a fine Rava texture & keep aside add salt to taste.

 3. This can be used for Rice along with oil.

 

   
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                                              Last modified: October 17, 2003