Dosa podi / Gun Powder

In every South Indian (esp.Brahmin) household , this powder is a staple.
We have it with dosa, idly and it can be used in different 'poriyals' too.

The oil we mix in with this powder is based on personal taste. My dad loves to mix it with the left over oil in which Pappadom had been fried, I love plain coconut oil , but my mom loves gingelly / til oil!

Notes:
1. It is better to use Asafoetida gum instead of Asafoetida powder in this recipe , as the smell of the former is more than the latter.
If you cannot lay your hands on this gum , then do not fret. Add the asafoetida powder at the very end into the container and mix well.
2. I prefer to use white Til seeds as the black ones do not give a good color to the end powder. But the choice is completely yours. You can even mix both the color til seeds together in the recipe.
3. If you want more volume of Dosa powder, then add 1 part of 'puzhukkal' or par boiled rice for every 4 parts of urad dal. If you do this , do not forget to increase the quantity of red chilly and asafoetida. Personally, I do not add the rice. So my recipe and photographs will not have it.
4. The powder can be ground either in a very fine way or can be kept a little crunchy. I prefer it a little crunchy, but my husband likes it like talcum powder!

The ratio of the main ingredients is as follows:
Urad dal : Channa dal : Til seeds is 4 : 1: 1+.
So if you use 4 cups urad dal , then use only 1 cup of channa dal and 1 cup and 1 tbsp of til seeds.
The amount of Red chillies to be used is dependent on your spice level.

Ingredients:
Urad dal / Uzhundu - 4
Channa dal / kadala parippu - 1
Til seeds - 1 +
Asafoetida gum
Salt
Red chilly - to taste

Method:
Fry the Asafoetida in a bit of oil. Press down to fry the insides also. Keep aside.

Dry fry  the other ingredient separately till it either pops or turns golden brown.
Mix and cool.

Powder and store in an airtight container.

Enjoy with Idly or Dosa.
Do try the chammandi podi too!