Dalia / Roasted gram is ground into somewhat coarse powder using fried spices and herbs. The daliya chilli powder can be used to layer dosa’s or can be served with idly, or with steamed rice and dollop of ghee.
Makes: around 1 1/2 Cups of Daliya Chilli Powder
Dalia / Roasted Gram 1 Cup
Green Chillies 4 Long
Garlic 2 Cloves
Ginger 1/2 inch Piece
Salt to Taste
Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 8
Oil 1 Tbsp + 1 tsp
Method of preparation:
Remove stems, wash and chop the green chiles into thick circles.
Peel and slice the garlic cloves.
Wash and tear curry leaves into small pieces.
Heat oil in a pan, add chopped green chillies and fry till they change color and turn crisp.
Remove the chillies onto a mixing bowl.
In the same pan with remaining oil, add ginger.
Fry for a minute and remove the ginger onto a plate.
Now add a tsp of oil if necessary and add all talimpu ingredients.
When cumin seeds change color, add sliced garlic cloves and fry briefly.
Remove the pan from heat and add to the above mixing bowl.
Grind dalia into somewhat coarse powder along with few fried chillies, fried ginger and salt.
Remove the ground dalia powder into the mixing bowl containing the spices.
Mix everything well and store tight in a jar and the powder stays fresh for few months.
The daliya chilli powder can be used to layer dosa’s or can be served with idly, or with steamed rice and dollop of ghee.
Notes: Make sure not to over grind the dalia coconut powder.
Suggestions: Refrigerate the daliya powder for extended shelf life.
Variations: You can adjust the amount of green chillies according to preference.
Other Names: Daliya Chilli Powder, Putnala Mirapakaya Podem.