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Parappu Podi Method 2

Pearl Subramanian – Yemen.


2 Cups Tur Dhal; a hand of Channa Dhal; 10-15 Dry Chillies; 1 tbspn Urud Dhal, Salt to taste; Asofatedia a big pinch.


Broil all the above to a golden brown – Grind to a fine Rava texture & let it cool – When the powder has cool’d down empty into an airtight container & store.

This mixture can be used with hot Rice & ghee – mix well & eat with fried Vadams or Pappads & Pickle.

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                                              Last modified: October 17, 2003