·         ¼ cup sesame seeds / til

·         15-20 kashmiri red chilli / lalmirch

·         Handful of curry leaves / kadipatta

·         ¼ cup chana dal

·         ½ cup urad dal

·         ½ tsp turmeric powder / haldi

·         ½ tsp asafoetida / hing

·         Salt to taste

·         3 tsp AAC sesame oil


Dry roast white or black sesame seeds in a pan until they turn crisp. Add 2 teaspoon of AAC sesame oil, few red chillies (according to the need of spice) and sauté till they are puffed well. Add a few curry leaves and sauté till they are crisp. With one teaspoon of AAC sesame oil, add channa dal and urad dal. Fry them well and switch off the flame before it turns black. Let it cool and blend it in a blender with turmeric powder, asafoetida, and salt. Blend it to either a coarse or fine powder based on your preferences.

Take 2 tsps of ground idly powder, add 1 tsp of AAC Gingelly oil to it and mix well. Serve with hot idlies or dosas and enjoy.