Gunpowder / Podi (South India & Sri Lanka)

Gunpowder / Podi — South India’s condiment powder for dosa and idli. Exact quantities.

• 25g chana dal and 25g split urad dal, dry-roasted separately until coloured
• 25g fresh or desiccated coconut, toasted
• 1 tbsp black sesame seeds, 2 tbsp curry leaves, 6–8 red chillies — cooked until the chillies darken
• 1 tbsp tamarind pulp, ¼ tsp asafoetida — toasted a minute
• 2 tsp jaggery, stirred in off the heat

Combine everything with the lentils, cool, and grind to a coarse powder. Semi-moist — shorter shelf life than a pure dry spice.