Name: Thosai Podi
Yield: Makes 280 g (10 oz/2⅓ cups)
Cuisine: Sri Lanka
Ingredients: 1 tablespoon fennel seeds; 3 teaspoons black peppercorns; 55 g (2 oz/¼ cup) whole black gram* (ulundu); 15 dried long red chillies*, stalks removed and roughly chopped; 320 g (11¼ oz/2⅔ cups) freshly scraped coconut*; 50 g (1¾ oz/¼ cup) red rice*; 1½ teaspoons salt

Preparation info

Makes
280 g

Difficulty
Easy

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

This dry-roasted ground spice mix is sprinkled on top of thosai and sometimes idli. This recipe was given to Bamini by her amma. It is one of the best things I have ever tasted and Bamini’s thosai would not be complete without it. Although it’s not traditional, I also like to sprinkle it on top of curries.