Preparation Time : 10 minutes
Cooling + grinding Time : 15 minutes
Shelf life – a week Time
Kopprai coconut – 1 cup shredded (dried coconut)
urad dal – 1/4 cup
Channa dal – 1/4 cup
Solid hing – 1 tbsp
salt – as required
Coconut oil – 1 tsp
Red chilly – 10 to 12 (do adjust family spicy taste)
I have used the kopparai coconut so i shredded the coconut and could measure 1 cup. Take a kadai add a tsp of oil once hot saute a red chilly along with solid hing once the color turns then take it from the kadai in the same pan add the channa dal and urad dal saute till the color changes. Then off the flame , take the dals in the same pan after the flame off add the coconut just give a mix. No need to saute it in the flame .
|Sauteing the Dal and Dry coconut|
Allow all the mixtures to cool down ,. Then grind the channa dal, urad dal ,red chilly , hing along with solid , just coarsely powder then add the coconut and grind it , the texture should be like sooji /rava. Then allow it cool completely
|Grinding the mixture|
Store it in the air tight box and serve it along with hot steaming Rice, Drizzle ghee or coconut oil , along with serve some pappad , or kootu . Its divine and light .
- You can also use fresh coconut , In that case just saute for a minute in the kadai !
- you can also use powder hing. But solid is highly recommended
- I heard the shelf life is week Time but i disturbed half and rest finished two days.
- adding coconut oil surely enhance the flavor while sauteing the dals.