Split black gram with skin (chilkewali urad dal) 1 cup
Rice raw 1/2 cup
Coriander seeds 2 teaspoon
Cumin seeds 5 teaspoons
Black peppercorns 4 teaspoons
Whole dry red chilli 8
Asafoetida 6 teaspoons
Salt to taste
Curry leaves 3 sprigs
Oil 2 tablespoons
Heat oil in a non stick pan, roast urad dal, rice, coriander seeds, cumin seeds, black peppercorns, red chillies and curry leaves till golden and fragrant. Remove from heat and allow the mixture to cool.
In a blender; blend the above mixture with asafoetida and salt to a fine powder. Store in a air tight container and serve with dosa.
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