Putnala Podi is one of the most popular condiments from Andhra Cuisine. There are so many ways to make this humble spice blend or powder featuring the fried gram dal or roasted chana dal.
I have shared two other ways of making this podi, that can be sprinkled over dosas, smeared over Idlis, mixed with steamed rice and enjoyed. Whichever way you consume, this podi is pure magic and tastes awesome. When I already have two versions, I was thinking if I should go ahead record this third version, then decided it will surely come handy to have as many as one can!
This time Amma made this podi as a spread for the Set Dosa she made some weeks back. I have repeated both the dishes twice since making it the first time. Though I find it hard that I haven’t shared it yet over here. This simple podi is made with Split chana dal that’s roasted, which is also called as the Fried Gram. This is not Besan, where chana dal is ground to a fine powder.
Fried Gram is sattu where the whole lentil is roasted and then split into dals. We use it for making chutneys, flavoring spice podis for curries, for thicking gravies, etc. Today’s recipe is very simple and uses just 4 ingredients to make this gun powder.
We are doing BM#101, Week 2, where I am sharing some condiments. This condiment is an easy no cook spice blend that has a good shelf life and is made with just 4 ingredients. You can store this in the fridge for a couple of months.
If you are interested to read the other ways to make this gun powder, check out
Pappula Podi | Putnala Pappu Podi with Garam Masala
1 cup Fried Gram / Roasted Chana Dal
Salt to taste
1 tsp Red Chili Flakes / Red Chili Powder
1 tsp Garam Masala (used MTR)
How to make the Putnala Podi
Take all the ingredients and blend to a smooth powder.
Store in an airtight container.
Sprinkle on Dosas, Idlis or mix with hot Rice and ghee.