How to Make Pudina Chutney For Dosa Hebbars Kitchen

Dosa Podi With Garlic

Without the seasoning, it can be used as a spread for sandwich.

Recipe Summary Dosa Podi With Garlic

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 | Pudina Chutney For Dosa Hebbars Kitchen

1 tablespoon cooking oil

¼ cup split Bengal gram (chana dal)

8 dried red chile peppers

5 cloves garlic

½ cup fresh curry leaves

¼ cup coriander seeds

2 tablespoons cumin seeds

salt to taste

Directions

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.

Info | Pudina Chutney For Dosa Hebbars Kitchen

prep: 5 mins cook: 10 mins additional: 15 mins total: 30 mins Servings: 8 Yield: 1 cup

TAG : Dosa Podi With Garlic

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