Dosa Podi with Garlic

1
SUSMITA 147

"This is a variation of the classic Milagai podi. My brother and I have always loved garlic, so my mother used to make this version of milagai podi for us."

Ingredients

30 m {{adjustedServings}} servings 56 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a shallow skillet over medium heat; fry the chana dal in the hot oil for about 5 minutes. Stir the red chile peppers, garlic, curry leaves, coriander seeds, and cumin seeds into the dal and continue cooking until the spices are roasted and fragrant, about 3 minutes more. Spread the mixture onto some newspaper to cool to room temperature; grind into a find powder. Season with salt. The powder will keep in an airtight container on the shelf for a few months.
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I dry roast my version, then grind the spices. When serving, I add oil to the podi to make a spread for idly or dosa. Try sprinkling this podi onto roasted potatoes - very tasty!