There are different versions of Paruppu Podi and I have seen many variations within my own family and friends circle but this is my favorite. It has to be, since this is my mother’s recipe! Every time I have visited India in the past, my mom or one of my aunts would prepare this and pack it for me to carry back home. But recently, I decided to try it out myself and was delighted by the result. I now regularly make this and have it ready in my pantry. That way, on busy weekends, breakfast becomes easy by making some idlis or dosas and serving it with this paruppu podi mixed with some oil.
Urad dal – 1/2 cup
Roasted chana dal / Fried gram – 1 cup
Dry coconut slices (Copra) – 1/4 cup
Dry red chillies – 5
Hing/ Asafoetida – 1/4 tsp
Sesame seeds – 1/4 cup
Channa dal – 1/4 cup
Salt – to taste
- Dry roast each of the above ingredients (except salt) separately until golden brown
- Let the ingredients cool down completely
- Add salt and grind all ingredients together into a fine powder
- Serve with hot rice and ghee or mix couple of teaspoons of the powder with a teaspoon of olive oil and serve with idli or dosa
Tip: When making Mysore masala dosa, make a paste by mixing this powder with oil and apply it on the dosa before adding the potato filling. Tastes yum!