- Cooked Rice – 2 cups
- White Til seeds – 3 teaspoons
- Black Til seeds – 2 teaspoons
- Red chilly – 4 to 5
- Bengal gram dhal – 2 teaspoons
- Asafotida – ¼ teaspoon
- Gingelly Oil – 4 or 5 teaspoon
- Salt – 1 teaspoon or as per taste
- Heat up a kadai and dry roast the til seeds (also known as sesame seeds or Ellu in Tamil) without adding oil. Remove it. In the same kadai put a teaspoon of oil and roast Bengal gram dhal, red chillies and asafetida. Cool it and powder it along with fried til seeds and salt.
- Put the cooked rice in a broad vessel and add required til powder along with few drops of oil. Mix thoroughly and serve.
- You can make the til seeds powder (Ellu Podi) as above and store it. You can use it whenever you want.
- Some people season this rice with mustard, red chilli and curry leaves. But without seasoning also, it tastes good.
- Instead of bengal gram dhal, urad or thuvar dhal can also be used. Little coconut gratings and ground nut also be fried and added while grinding this powder.
- But preparing this podi only with til and little dhal will have more til flavour.