- Poppy seeds( Gasagase)- 1/2 Cup
- Dry grated Coconut- 1/2 Cup
- Channa Dal- 1/8 Cup
- Urad Dal- 1/8 Cup
- Tamarind powder- 1 Tsp
- Byadgi Chilies- 8 to 10
- Salt- 1 Tsp
- Asafetida- 1/8 Tsp
- A few drops of ghee or oil for roasting the ingredients
First roast the poppy seeds till fragrant. The color of the poppy seeds does not change much, so rely on the fragrance to tell you if the seeds are well roasted. Cool and powder coarsely. Do not try to powder with the rest of the ingredients as it will not be possible later.
Roast the rest of the ingredients till light golden adding a couple of drops of ghee. Cool and powder with the poppy seed powder.
Store in an airtight container in a cool place. Poppy seeds have delicate oils that become rancid very fast, so it’s good to store in the refrigerator.
Serve with hot rice and a dollop of ghee.