Gunpowder Thatte Idli is a delightful South Indian dish that combines the soft, fluffy texture of a big round idli with the spicy and aromatic flavors of gunpowder. Drizzled generously with desi ghee and served hot with creamy coconut chutney, this dish is a treat for the senses. Perfect for a comforting meal or snack, it brings the authentic taste of South Indian street food to your table.
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Dry roast the chana dal and moong dal until they turn golden brown and aromatic.
Dry roast the Kashmiri red chilies, curry leaves, and garlic cloves separately until they are crisp and fragrant.
Dry roast the white sesame seeds until they start to pop.
Combine all the roasted ingredients in a blender. Add salt and hing, then grind into a coarse powder.
Take a big round idli and generously drizzle desi ghee over it.
Sprinkle the flavorful gunpowder on top of the idli.
Drizzle another layer of desi ghee over the gunpowder.
Serve hot with creamy coconut chutney for a mouthwatering experience.
Ensure all ingredients are roasted properly to enhance the flavor of the gunpowder.
Use fresh curry leaves and garlic for a more aromatic gunpowder.
Adjust the quantity of Kashmiri red chilies based on your spice tolerance.
Serve the idli hot for the best taste and texture.
Can I use store-bought gunpowder for this recipe?
Yes, you can use store-bought gunpowder, but making it fresh at home enhances the flavor and aroma.
What type of idli is best for this recipe?
Big, round Thatte Idli is ideal for this recipe as it holds the ghee and gunpowder well.
Can I substitute desi ghee with another oil?
Desi ghee adds a rich flavor, but you can use coconut oil as a substitute for a different taste.
How long can I store homemade gunpowder?
Homemade gunpowder can be stored in an airtight container for up to 2 weeks.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any gluten-based ingredients.
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