Idli Podi

In every household, idli podi differs according to its family taste. They add tamarind, garlic, lots of/less chillies, roasted chana dal (pottukadalai), curry leaves, sesame seeds, etc. This podi is just a simple variation which I usually prepare at home before blogging.

Add urad dal/ulutham paruppu to the kadai. Start to dry roast without burning.

The urad dal should be roasted like this. Remove from kadai and keep it on a plate for cooling.

Dry roast the chana dal/kadalai paruppu.

Dry roast till golden brown and cool.

Dry roast methi/fenugreek seeds/vendhayam and peppercorn/milagu for a few seconds.

Add oil and heat it.

Add whole dry red chillies. I added only a small amount so that my kids can tolerate the spice. You can add 12-15 chillies according to taste.

Add a pinch of salt and sauté in low flame. Salt is added to avoid excessive sneezing.

Saute till crisp and let them cool.

First add the chillies and grind them.

Then add the roasted chana dal, peppercorn and fenugreek seeds.

You can grind them coarsely or finely as desired.

Then add the roasted urad dal and grind.

Add garlic with skin, salt and pinch of asafoetida. Grind for a few seconds.

Idli podi is ready.

Ingredients:

Urad dal - 3/4 cup

Channa dal- 1/4 cup

Peppercorns - 8

Fenugreek seeds - a pinch

Whole dry red chilli - 8 (or according to taste)

Garlic (with skin) - 7

Asafoetida - a pinch

Salt (to taste)

Oil - 1/2 tsp.

Method:

1. Dry roast the urad dal and channa dal separately till it changes to golden brown color without burning. Cool them.

2. Dry roast the pepper and fenugreek seeds till you get a nice aroma. Cool it.

3. Heat 1/2 tsp. of oil, add whole red chillies and salt. Sauté till the chillies turn crispy. Cool.

4. First add the chillies and grind them. Add urad dal, channa dal, fenugreek seeds and pepper one by one in dry mixer jar and grind them.

5. Add garlic, salt (to taste), asafoetida and grind for a few seconds.

6. Remove and cool them. Store them in an air-tight container which can be kept in room temperature for one month. After one month  refrigerate them.

7. Add sesame oil with this powder or podi and enjoy with idlies or dosais.

Posted in: podis, Step-by-Step Recipes