Cooked Rice – 2 cups White Til seeds – 3 teaspoons Black Til seeds – 2 teaspoons Red chilly – 4 to 5 Bengal gram dhal – 2 teaspoons Asafotida – ¼ teaspoon Gingelly Oil – 4 or 5 teaspoon Salt – 1 teaspoon or as per taste Heat up a kadai and dry roast the til seeds (also known as sesame seeds or Ellu in Tamil) without adding oil. Remove it. In the same kadai put a teaspoon of oil and roast Bengal gram dhal, red chillies and asafetida. Cool it and powder it along with fried til
