Healthy Rice Podi in Stahl Hybrid Frypan


This is a full meal by itself. All you need is podi, rice, and ghee. If you haven’t tried it yet, trust us and try it today! It’s so easy to make and you can store the podi for up to 4-6 months.

Blogger Sneha Singhi Upadhaya made this delish recipe in her Stahl Hybrid Frypan!



  • 1/3 cup Moong Dal
  • 1/3 cup Arhar/ Toor Dal
  • 1/3 cup Urad Dal
  • 2 dried Red Chillies - use a spicy kind
  • 3 Kashmiri Red Chillies
  • 2-3 drops Oil
  • 5-6 Curry Patta
  • 3-4 Peppercorns
  • Small pinch of Jeera
  • Pinch of Hing
  • 1 tsp Salt



  1. Dry roast all the dals individually. Add the peppercorns in one of the dals while roasting, and the spicy chilli in another while roasting. Roast for about 3 mins on medium heat till the colour starts to change. Once done, let it cool.
  2. Heat some oil in a pan, add curry patta, jeera, hing and Kashmiri chilli. Roast it a bit and transfer it to a mixer with the dals and salt.
  3. Blitz to a fine powder.
  4. Serve with steamed rice and ghee. 😍

Store in a jar for up to 6 months.


Bon Appétit!

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