Kara Paniyaram, Idli Podi and Sesame Oil

Ingredients

• 0.5 cup Urad Dal (Skinned and split black gram lentils)
• 0.5 cup Chana Dal (Split and skinned Bengal gram)
• 12 pieces Dried Red Chilies (Use a mix of Byadgi for color and Guntur for heat)
• 2 tbsp White Sesame Seeds
• 0.25 cup Curry Leaves (Fresh leaves, loosely packed)
• 0.5 tsp Hing (Asafoetida powder)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery Powder (Optional, to balance flavors)
• 1 tsp Sesame Oil (Also known as gingelly oil)

Instructions

1. 1

   Roast the Lentils

   • Heat a heavy-bottomed pan or kadai over a low to medium flame.
   • Add the urad dal and chana dal. Dry roast them, stirring continuously for 8-10 minutes.
   • Continue until they turn an even light golden brown and you get a nutty, toasted aroma.
   • Immediately transfer the roasted lentils to a large plate or tray to cool down completely.
2. 2

   Roast Spices and Aromatics

   • In the same hot pan, add the sesame oil.
   • Add the dried red chilies and roast for 1-2 minutes until they puff up slightly and become fragrant. Be careful not to burn them.
   • Add the white sesame seeds and roast for another 30-60 seconds until they start to pop and turn a light golden color.
   • Finally, add the fresh curry leaves and roast for 2-3 minutes until they become crisp and brittle.
   • Transfer all these roasted spices to the same plate with the lentils.
3. 3

   Cool the Mixture Completely

Ingredients

• 2 cup sesame seeds (white or black)

Instructions

1. 1

   Rinse the sesame seeds under cool water in a fine-mesh sieve. Spread them on a clean kitchen towel and let them air dry completely. This may take 30-60 minutes.

2. 2

   Heat a heavy-bottomed pan or skillet over low-medium heat. Add the dried sesame seeds to the pan in a single layer. Toast, stirring constantly, for 10-15 minutes until they turn a light golden brown and release a nutty aroma. Do not let them burn.

3. 3

   Remove the seeds from the pan and let them cool for about 5 minutes. Transfer the warm seeds to a powerful blender or food processor. Blend on high speed until the seeds break down and form a thick, smooth paste. This process can take 3-5 minutes. Scrape down the sides as needed.

4. 4

   Transfer the sesame paste back into the pan and heat it over very low heat. Cook gently, stirring occasionally, for 5-7 minutes. You will see the oil begin to separate from the solids. The paste will darken slightly. Be careful not to cook it for too long or the oil will taste burnt.

5. 5

   Set up a fine-mesh sieve lined with a few layers of cheesecloth or a nut milk bag over a clean bowl. Carefully pour the warm paste and oil mixture into the sieve. Allow the oil to drip through. Once it stops dripping, gather the ends of the cheesecloth and squeeze firmly to extract all the remaining oil.

6. 6

   Let the extracted oil cool completely to room temperature. Pour it into a clean, dry, airtight glass bottle or jar. Store in a cool, dark place like a pantry for up to 2 months, or in the refrigerator for longer shelf life.