Paruppu podi

Ingredients:

Toor dal 1 cup
Moong dal 1 tbsp
Black pepper handful
red chilli 4-5
Oil
salt to taste

Method:
Take 1tsp of oil and roast the dals together till light brown in colour.
Roast the black pepper and red chilli.
Let it cool down.
In a mixer grind all the ingredients together with salt and grind to a powder.
Store in an airtight container.
For using, take steaming rice, add ghee and a teaspoon of this powder. Mix well. Goes well with papadams, curry s or vethal kuzambhu.

Chutney Powder

Ingredients:
Chana dal 1 cup
Urad dal 1 cup
Tamarind marble sized
Red Chilli 1 cup
Sesame seeds 2 tbsp
Jaggery a small piece
Oil
Salt to taste

Method:
Take 1 tsp oil. Add chana dal and roast it till light brown.
Similarly  roast the Urad dal and chilli separately.
At the end dry roast the sesame seeds and add to the dals.
Let it cool down.
In a mixer first grind the chilli, tamarind, salt.
Then add the dals, jaggery, sesame seeds  to it and grind coarsely.
Store in a airtight container.
For use, take a teaspoon of this chutney powder and mix it with sesame oil and serve it with steaming Idli s or Dosas.
Note: Donot use lot of oil for roasting the dals and chilli. Use of nonstick pan will reduce the consumption of oil and thus will increase the shelf-life of the powder.
For roasting the sesame no oil is required as the seeds contain oil.

Puran Poli

For 12 pieces

Ingredients:
Maida 1 cup
Salt a pinch
Ghee 1 1/2 tsp
Oil 1/4 cup
Turmeric powder a pinch
water to make dough

For filling
Bengal gram dal 1 cup
Grated jaggery 1 1/4 cup
Cardamom powder 1 tsp

Oil or ghee for frying the poli

Method
Mix salt, turmeric, ghee to the flour.
Pour oil on top and mix well till the oil is absorbed completly. Gradually add water to make to a soft dough.
Half cook the dal and drain the rest of the water.
Grind to a smooth paste with jaggery and cardamom.
If the filling has still some water, then fry till dry.
Divide the dough into small balls. Make a small roti and keep a ball of the filling and seal it carefully. Press it uniformly and make into big, thin polis by dusting some flour on the polis.
Heat a  frying pan, put this poli. Change the sides and brush some ghee on both the sides.
serve hot.

Note: Donot use the dough immediately. Wait for an hour or two before using it.
Rest of the dough and the filling can be refriegerated and used when it is required.
Always serve hot with a little topping of ghee on top. It tastes better.