Dosa Milaga Podi

Ingredients

White Til (Sesame Seeds) - 100gms, dry roast and grind to fine powder
Dry Red Chillies - 30 - 40 chillies (depending on your spice factor)
Urad Dal - 1 Cup
Channa Dal - 1 Cup
Asafoetida - 1/2 tsp (or a small piece if using asafoetida block)
Jaggery - 1 tbsp
Salt to taste
Oil to fry - 1 tbsp

Method

1. Heat oil in a pan and fry the red chillies until it becomes Red. 
2. Remove Chillies and let it cool. 
3. If using asafoetida block, then fry it in oil and keep separately. 
4. In the same oil fry the Urad dal and channa dal till it becomes golden brown. Remove and allow it to cool.
5. Grind the red chillies first, then add the dal, asafoetida with jaggery and salt and grind together to a coarse powder.
6. In a big pan, mix the White til with the dal mixture and mix well until the entire powder blends well. 
7.Store in a dry container.

Kara Adai & Sweet Adai

Kara Adai

Ingredients: Rice flour - 1 cup, Black-eyed pea-1/4 cup (karamani), Coconut (grated), Curry leaves.

1.  Heat oil in kadai. Add mustard seeds, broken urad dhal, curry leaves, black eyed peas.
2. When it splutters, add water (add 2 cups of water for 1 cup of rice flour) and salt.
3. Add rice flour. Mix them all together.
4. Close the lid and allow it to cook.
5. Switch off the flame and allow it to cool.
6. Make adais and keep it in steam.


Sweet Adai

Ingredients: Rice flour - 1 cup, Black-eyed pea-1/4 cup (karamani), Coconut (chopped), Jaggery - 1 cup

1. Take jaggery, karamani, chopped coconuts with 2.5 cups of water in a vessel. Add ghee and pinch of salt to taste.
2. Allow it to boil and then add the rice flour.
3. Keep the flame low and wait for the rice flour to get cooked by stirring continuously. Continuous stirring is required to avoid lumps.
4. Once cooked, allow it to cool and make adais.
5. Keep the adais in steam for 5-10 mins