Jigujje Podi

To prepare Jigujje Podi, start by soaking 1 cup of black rice in water for about four hours. After soaking, mix the rice with 2 tablespoons of coriander seeds, 1 tablespoon of cumin seeds, 6 dry chilies, and 1 piece of tamarind. Grind this mixture and then add 1 cup of dosa flour and 1 teaspoon of salt. Dip the resulting mixture into thinly raised Jigujje flour and cook it in hot oil over medium flame until it's golden brown. Serve hot for the best flavor.

Yes, Jigujje Podi can be made gluten-free by substituting the dosa flour with a gluten-free alternative, such as chickpea flour or rice flour. Just ensure that the Jigujje flour you use is also gluten-free. This way, you can enjoy this traditional dish without gluten.

To store leftover Jigujje Podi, let it cool completely and then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. When you're ready to eat it again, reheat it in a pan over low heat or in the microwave until warmed through.

Jigujje Podi pairs wonderfully with a variety of side dishes. Consider serving it with coconut chutney, a tangy tamarind sauce, or a fresh salad to balance the spices. You can also enjoy it alongside a bowl of yogurt or raita for a cooling effect.

Absolutely! If you don't have coriander or cumin seeds, you can use ground spices instead—about 1 teaspoon of each. For a milder flavor, reduce the number of dry chilies or replace them with paprika. Feel free to adjust the spices according to your taste preferences.