Even into my earlier post I mentioned that Chana dhal in Milgai Podi can be replaced with whole Soya bean with same quantity and following the same recipe. Now put another healthy twist to it. In place of white Urad add split black Urad. As it is in the black Urad skin lies the most nutrition factor which strengthens your bones.
Tip: Now we can also go one step further and add quarter cup of roasted horse gram to the recipe before grinding it to powder. But I will reserve it for version 3 as I have not tried it yet.
Ingredients:
Soya Bean whole - 1 Cup
Split black Urad - 1 Cup
White Til / Ellu seeds - 1/2 Cup
Red Chillies whole - 1 Cup ( or more if you want it
Salt
Asafoetida powder (Hing / Perungayam)
Mustard - 1 tsp
Way to go:
- Dry roast Soya bean slightly pale brown, Also roast Urad Dal for two minutes and white Til till it pops in heat separately in a kadai.
- Heat Oil in a pan and add mustard to crackle, and quickly add Hing and red chillies, and roast them well. Do not overheat and burn them. Roast them in low medium flame.
- Combine all ingredients in a mixie jar. Add Salt to taste and grind to a fine powder.
- During the course of grinding, you can adjust the taste by adding salt or Hing or roasted red chillies as required.
- Once done, cool them.
- Store it in a air tight container.
This goes well with Idli and dosas. While serving, take a spoonful of milgali podi and mix it with gingelly oil/til oil to make a paste. Now eat it with your hot idli or dosas. This is really handy side dish that saves you from grinding chutneys otherwise. Yummy Yummy. No southie will hate this podi. I bet.
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