Our South Indian Idli podi has many names like Idli Milagai podi, Idli Dosa podi, Chutney powder or Gunpowder. This podi when combined with gingelly oil is one of the best accompaniments for hot, steaming idlies. Though it can be taken with all South Indian breakfast recipes like dosa, oothappam, rava dosa or chapati, it is best-suited with hot idlies and thus, gets the name “Idli Podi”. This is a mixture of fried dhals with red chillies and is basically a spiced dhal/ lentil powder. Many famous Masala Brands have their idli podi available in the stores but home made idli podi is always better since we can adjust spice level and taste as per our family’s choice.
I am always grateful to this podi because it comes in handy, many times, when I run short of time. Moreover, it is my family's favourite and my hub and son like to have it along with chutney & sambar for idlies like it is served at restaurants. This podi tastes really great the very first day when it is made. So, I used to prepare this in small batches which last for a week so that the freshness of the podi can be retained. Whenever, I have no stock of this podi, immediately I refill my idli podi container during the weekends. I feel that there is nothing harm in spending time preparing this podi since it helps to meet out emergencies.
This idli podi can be prepared tastefully by taking care while frying the ingredients.
- Urad dhal – ½ cup
- Channa dhal – ¼ cup
- Red chillies – 15 Nos.
- Til seeds/ Sesame seeds (optional) – 2 tbsp
- Asafoetida – 1 tbsp
- Curry leaves – 5 sprigs
- Garlic – 2 pods
- Gingelly oil – 1 tsp
- Salt to taste.
- Take a heavy bottomed pan, dry fry urad dhal in simmer till it reaches golden brown colour and transfer this to a dry plate.
- Similarly, do for channa dhal and take out along with the urad dhal.
- Dry fry til/sesame seeds till all seeds splutter and transfer to the same plate.
- Now, in the same kadai, add gingelly oil, add red chillies and fry until the chillies become crispy and take it out.
- In the same oil, add garlic and asafoetida, sauté for a while and take it out.
- Finally add curry leaves and fry till it becomes crispy.
- Allow the fried ingredients to cool.
- Transfer all the above fried ingredients to a mixie jar, add required salt and grind it to a coarse powder.
- Store it in an air tight container.
Your spicy, aromatic idli podi is ready to be served with hot steaming idlies! When this idli podi, combined with gingelly oil, makes a heavenly side dish for idlies.
- Care should be taken while frying the ingredients. Dhals & chillies should be fired in simmer.
- I used white til seeds and hence the colour does not change too much. You can also use black til seeds and the colour of the podi will be in dark brown colour.
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