Black Gram – 1/2 cup
Bengal Gram – 1/2 cup
Red Chillies – 6
Asafoetida – a pinch
Salt – 1/2 tsp
Curry Leaves – for flavour, optional
Oil – few drops for frying
1. Fry all the ingredients separately till golden in colour.
2. In a mixie add the red chillies, asafoetida, salt first and grind for a few seconds.
3. Then add the other ingredients and grind to a coarse powder.
4. If you are using curry leaves, add it at the last.
5. Store in an air-tight container.
6. Serve with idli and dosai.