Dry Idli Masala Chutney (Gun Powder Chutney)

Preparation and Cooking Time: 25 min.

Ingredients:

⅓ cup Chana Dal (Split Bengal Gram)

⅓ cup Urad Dal (Split Black Lentil)

1 tsp Fenugreek Seeds (Methi)

¾ tsp Red Chilli Powder

½ tsp Turmeric Powder

¼ tsp Asafoetida (Hing)

Salt to taste

Method:

1. Roast the chana dal, urad dal on a low flame for 3-5 minutes, and roast the fenugreek seeds for 2-3 minutes, then allow it to cool.

2. Grind all the spices together to a coarse consistency.

   • Enjoy with Dosa or idli!

   • Store in a dry airtight jar and use as required, your masala is ready!

NB: This powder should last for 12-18 months.

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Dry Idil Masala Chutney | The Rasoi Recipes