Spicy Roasted Chickpeas powder, a Andhra speciality. (Pappulu Podi / Putnala Podi / Spicy Dalia Powder / Chitlam Podi ) These dry spice mixes or powders are eaten as an accompaniment to South Indian tiffins items like idli/ dosai. Can also be served with piping hot steamed rice with a dash of ghee or sesame oil.
|1 cup||Split roasted gram / roasted channa dal|
|7 nos||Dry red chilli|
|1 tsp||Cumin seeds|
|10 nos||Dry coconut pieces|
|½ tsp||Salt (or to taste)|
Heat a drop of oil in a pan and roast dry red chillies for few seconds, remove them and keep aside. In the same pan dry roast copra for few seconds and keep them aside. Cool them completely and dry grind all the ingredients ( Putnala pappu + dry red chillies + cumin seeds + garlic + dry coconut + salt ) to a fine powder. Cool for at least 30 minutes and store in an air-tight container or bottle for up to 2 months.
Split roasted gram —– Dalia / Pottukadalai / Uddacha kadalai / Roasted channa dal / Roasted chickpeas
Dry Coconut —- Copra / Coparai Thengai (If you find thin slices of copra in Indian stores use 10 of them for this recipe or use 2 large pieces.
If preferred, the powder can be pounded little crumbly too.