Tuesday, May 24, 2016

Pappula podi Recipe / Spice Powder Recipe / Spicy Roasted Chana dal powder Recipe

Today I am going to share you Andhra famous pappula podi. This is a basic spice powder made with roasted chana dal and dry coconut. This spice powder is wonderful combination with hot steamed white rice along with dollop of ghee and also can be served with idli, dosa, upma, pesarattu almost for any south indian breakfast. we can mix the powder with yogurt and prepare chutney and have with chapati or pulka. This spice powder can be stored for 2 to 3 months and also can be used for any stir fry vegetarian recipes.

Each family has their own version of making it. Today I am going to share my mom’s recipe which is in simple process even beginners or bachelors can make this recipe very easily without any expertise.

The main important component is split roasted chana dal, dry coconut, garlic, red chilies. Here roasted chana dal is the base to this recipe and also used to prevent the oil oozing out from dry coconut while grinding it.

Author: Nagaharisha
Recipe Type: Main
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 1 Cup
Preparation & Cooking Time: 15 mins

  • Split Roasted chana dal – 1 cup
  • Dry Coconut pieces – ½ Cup or Dry coconut powder or Shredded coconut can be used
  • Cumin Seeds – ½ Tbsp
  • 6 - Red Chilies or Adjust according to your taste
  • 6 - Garlic cloves (small)
  • Salt – 1 tsp or adjust according to your taste
Procedure to make Pappula Podi:
  • Heat a heavy bottom pan on a on low flame to medium heat and dry roast cumin seeds for few minutes or until you get nice aroma from it. Make sure you do not burn them. Once this is done, Transfer to other plate allow them to cool down completely.
  • Into the same pan, dry roast broken red chilies on a low to medium heat for few minutes or until they turn nice and crisp. Once this is done,Transfer to other plate and allow them to cool down completely.
  • In the meanwhile, grind dry coconut in a mixie jar and make it in fine powder. Here oil oozes out from dry coconut and to prevent from this and also to form a base to this powder, split roasted chana dal is used. Transfer to other plate and grind roasted chana dal, garlic, salt, dry roasted red chilies, cumin seeds and make it into fine powder.
  • Now add grinded coconut powder and just once whip in the mixie jar, make sure everything is mixed well.
  • Here our tasty pappula podi is ready now. store this in an airtight container and will be fresh for about 2 to 3 months. 
  • Serve this pappula podi with hot steamed white rice along with dollop of ghee or for any south indian breakfast recipes. This spice powder can also be used for any stir fry vegetarian recipes.
  • Instead of red chilies, red chili powder can also be used but we get a nice taste when we roast red chilies and grind it.
  • Instead of dry coconut pieces, shredded dry coconut or coconut powder can be used.
  • Instead of dry coconut, fresh coconut can be used but it reduces shelf life.

Thank you for watching this video and if you find this post is useful for you. Please comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes  :)

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