This dry-roasted ground spice mix is sprinkled on top of thosai and sometimes idli. This recipe was given to
Heat a wok or large heavy-based frying pan over medium heat and dry-roast the coconut for 7-8 minutes, stirring continuously, until the coconut is a dark golden brown. Set aside to cool. Dry-roast the red rice and black gram separately for 4 minutes each, and set aside to cool.
Using a mortar and pestle (or spice grinder), pound the red rice into a powder, then transfer to a large bowl. Pound the black gram into a coarse flour, then place in the bowl with the rice powder. Pound the dried chillies, fennel seeds, peppercorns and salt into a rough powder, similar in texture to chilli flakes, then place in the bowl. Add the roasted coconut and stir to combine. Store in an airtight container for 2-4 weeks.
© 2013 All rights reserved. Published by Murdoch Books.