Ingredients:

• Oil – 2 tsp
• Bengal Gram Dal – 1/2 cup
• Black Gram dal – 1/2 cup
• Coconut, grated – 1/2 cup
• Red Chillies – 12
• Asafoetida – 1/2 tsp
• Salt to taste

Method:

1. Roast dry the Bengal gram dal, black gram dal, and the grated coconut. Fry the red chillies and the asafoetida powder in 2 tsp of oil.
2. Mix all the ingredients together and powder fine. Add salt.
3. Store in an airtight jar.
4. Serve with hot rice and dosai with ghee.

Recipe courtesy of Sify Bawarchi