Recipes Breads      seafood   vegetarian      Meat & Poultry
            New Features Delicacies Of KASHMIR       Facts About LowFatfoods Week's spice Curry leaf  
Recipes appetizers Beverages   Sandwiches   RiceDishes IndianBreads   Raitas   Meats&poultry   Seafood  Brunches Vegetarian   Spicepowders   Sambar&Rasam   Chutneys     IndoChinese   Desserts       Chat corner

Parappu Podi Method 1.

Pearl Subramanian Yemen.


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


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.


*** Read The Review Given By Times Of India

Link To us    Advertise   kitchen Appliances    Terms And Conditions     Add to your Favorites 


Press ctrl + d for adding this page to your favorites

Please use the navigation buttons at the top and side of the page for browsing this site.

This site is optimized for internet explorer
                                              Send mail to with questions or comments about this web site.
                                              Copyright 2001 IndianDelicacies
                                              Last modified: October 17, 2003