Dosai Molaga Podi (Dosai Chile Powder)

Course : Curry
Serves: 1
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1/2 cup urad dal
1/2 cup chana dal
1 dash asafetida
1 piece tamarind -- (dry or fry it also)
1/4 cup coriander seeds or -- to taste
1 teaspoon jaggery -- (brown sugar)
1 teaspoon salt -- to taste
1 medium red chiles -- to taste
1/4 cup sesame seeds

Preparation / Directions:

Dosai Molaga Podi is a South Indian dish, usually served as an accompaniment to Dosai. Fry sesame seeds in a dry pan. Fry the other spices in a little oil separately, until red (don't wait until it gets too dark). Powder all ingredients finely and the two dals slightly coarsely and mix all together. Notes: On the amount of red chiles to use: You may fry and grind red chiles separately (this needs to be done with sufficient ventilation in the kitchen). Then keep adding this to the mixture of the other ingredients until desired level of heat tolerance. How to eat the dosai: Add a little oil to a little podi and mix. Then dip the dosai into this oil-podi mixture, smear it with this mixture and pop into the mouth. Using the fingers is the preferred way here. This makes a batch that you can keep around for a few months. Store in normal air-tight glass bottle or plastic container

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