Written by KamalaUpdated on February 13, 2013in Rice
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.