Ingredients :
1/2 cup urad dal
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
1/2 cup urad dal
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
1 cup Chana dal
1 Cup urda dal
1 cup Tuwar dal( Arhar dal)
1 tsp Black pepper powder
1 sprig of curry leaves
2 tsp Red kashmiri chilly powder
A generous pinch of hing ( asafoetida)
Salt to taste
Method :
- Heat a pan put all the ingredients mentioned above and dry roast them till aroma comes.
- Let it cool for some time. Now grind them into a fine powder.
- Keep it in an air tight jar.
- Serve with Idlis or dosa.
Note :- It can be make in bulk and keep it in air tight jar and stored for a month. While serving chutney put little coconut oil in it to make a thick paste.
Dry roast chana dal on low heat till light brown. Remove from heat and cool
2. Roast urad dal on medium-low heat till it just starts browning.
3. At this stage, add chillies, curry leaves and hing and roast for a couple of minutes.
4. Now add coconut oil to the urad dal and mix well.
5. Continue roasting till urad dal has nicely browned (not burnt). The dal should be crunchy to bite without any raw taste.
6. Cool the mix and grind all ingredients with salt to a coarse powder. - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
2. Roast urad dal on medium-low heat till it just starts browning.
3. At this stage, add chillies, curry leaves and hing and roast for a couple of minutes.
4. Now add coconut oil to the urad dal and mix well.
5. Continue roasting till urad dal has nicely browned (not burnt). The dal should be crunchy to bite without any raw taste.
6. Cool the mix and grind all ingredients with salt to a coarse powder. - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
1/2 cup urad dal
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
1/2 cup urad dal
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf
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