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Jain Podi Masala

Great to use during Paryushan with dhokla, idli, dosa, uttappam or khakra.
Course: Side Dish
Cuisine: Indian
Keyword: Gluten-Free, vegan, Vegetarian, Jain Friendly

Ingredients

  • 2 tbsp peanuts
  • 15-20 curry leaves dried
  • 2 Kashmiri chili dried
  • 1 tbsp chana dalia
  • 1 tbsp urad dal
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 tsp asafetida
  • 1 tsp salt

Instructions

  • In a pan, roast peanuts, curry leaves, dried chili, dalia, urad dal, cumin and sesame seeds until golden brown on low to medium heat.
  • Once toasted, let it cool.
  • Everything must be cool before grinding.
  • In a grinder, add everything along with salt and hing.
  • Pulse a few times until it is a powder.
  • Store in airtight container.

Notes

I usually like to add ghee or oil to my podi when I am ready to use.