- Red Chillies – 1 cup
- Bengal gram dhal – ½ cup
- Urad dhal – ½ cup
- Asafotida – gooseberry size (or half teaspoon powder)
- Oil – 1 tablespoon
- Salt – 2 teaspoon
- Fry asafetida, dhals and red chillies separately in a teaspoon of oil. When it is lukewarm add salt and grind to a coarse powder. Store it in an airtight container.
- This powder goes well with idli/dosa.
- Tips: You can also add a tablespoon of til seeds along with dhal.