Ingredients
• Tamarind (lemon size) – 1 tablespoon.
• Coriander seeds (optional) – 1 tablespoon.
• Urad dal – 1/2 cup.
• Pepper corns – 1/2 tea spoon.
• Hing – pinch.
• Methi seeds – pinch.
• Mustard seeds – 1/2 tea spoon.
• Red chillies (whole) – 10 number.
• Chana dal – 1/2 cup.
• Garic (optional) – 5 cloves.
• Oil – as required.
• Salt – to taste.
• Curry leaves – 3 spring.
Method:
In a pan put oil, red chillies, chana dal, mustard seeds, and methi seeds. Mix well. Add peppercorn when the chana dal
gets golden, and add urad dal and coriander seeds. Cook slowly well to ensure every ingredient is cooked well. Now,
add tamarind, garlic pieces,hing powder, salt, and curry leaves to the mixture. Mix well and cook it on a low flame. As
the entire mixture becomes golden in colour, switch off the flame. Keep mixing till it has cooled down. Blend the
mixture in a blender, add salt if required. Idli powder is ready.