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Senaga Pappu Podi Recipe - Traditional Roasted Chana Dal Coconut Powder

This authentic Senaga Pappu Podi recipe combines roasted chana dal with aromatic coconut and spices to create a flavorful Andhra-style powder. Perfect to sprinkle over hot rice with ghee, or serve alongside idli and dosa, this traditional podi is a protein-rich condiment that brings authentic South Indian flavors to your meals.
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Prep Time 5 minutes
Cook Time 3 minutes
Cooling Time 10 minutes
Total Time 13 minutes
Servings 12 tbsp (11 g each)
Calories 42 kcal
Protein2 g
Fiber2 g
Fat2 g
Carbohydrates5 g

Equipment

  • Heavy-bottomed pan for roasting
  • Spice grinder or mixi
  • Airtight container for storage

Ingredients
 

For the Roasted Chana Dal Base:

  • ½ cup (66 g) roasted split chana dal - Dalia split, Senaga pappu
  • ½ cup (44 g) dried coconut slices

For the Spice Mix:

  • 1 teaspoon (3 g) cumin seeds
  • 1 teaspoon (3 g) red chili powder - adjust to taste
  • 1 tablespoon (9 g) sesame seeds - use roasted sesame seeds or raw

For Seasoning:

  • 1 teaspoon (6 g) salt - adjust to taste

Instructions
 

Roast Sesame Seeds (if needed):

  • If using raw sesame seeds: Heat a heavy-bottomed pan over medium heat. Add 1 tablespoon sesame seeds and roast for 2-3 minutes until they start popping and turn golden. Transfer to a plate and let cool completely. If using already roasted sesame seeds, skip this step.
    Sesame seeds roasting in a heavy-bottomed pan with visible steam rising

Grind and Finish:

  • Add all ingredients to a spice grinder or mixi: ½ cup roasted split chana dal, ½ cup dried coconut slices, 1 teaspoon cumin seeds, sesame seeds (roasted or pre-roasted), 1 teaspoon red chili powder, and 1 teaspoon salt. Pulse to grind into a coarse powder, avoiding over-grinding which can make it oily.
    Raw Bengal gram, coconut slices, and spices loaded in a stainless steel mixi jar ready for grinding
  • Transfer the Senaga Pappu Podi to an airtight container. Store at room temperature for up to 1 month or refrigerate for up to 3 months.
    Freshly ground Senaga Pappu Podi showing coarse, aromatic powder texture with visible spice flecks

Video

Notes

Quality & Servings: This recipe yields approximately 128g of high-quality Senaga Pappu Podi, providing 16 servings of 8g each. Each serving contains 66g Bengal gram, 44g dried coconut, 9g sesame seeds, 6g salt, and 3g cumin seeds for optimal flavor balance.
Serving Suggestions: Mix 1-2 tablespoons of this podi with hot rice and a drizzle of ghee or sesame oil. Also excellent sprinkled over idli, dosa, or upma for authentic Andhra flavors.
Storage Tip: Always use a dry spoon when taking out the powder to prevent moisture from spoiling it. The powder stays fresh longer when stored in the refrigerator.
Roasting Tips: Only roast sesame seeds if you don't have pre-roasted ones available. Raw cumin seeds can be used directly without roasting for this recipe.
Variations: You can adjust the red chili powder according to your spice preference. Some families add a pinch of hing (asafoetida) for extra flavor.

NUTRITION

Nutrition Facts
Senaga Pappu Podi Recipe - Traditional Roasted Chana Dal Coconut Powder
Serving Size
 
1 tablespoon (11 g)
Amount per Serving
Calories
42
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
0.2
g
0
%
Fat
 
2
g
3
%
Potassium
 
63
mg
2
%
Sodium
 
197
mg
9
%
Vitamin D
 
0
µg
0
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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