How to make idli podi
Podi in in South India means powder, and podi means spice powder literally, it is a blend of roasted lentils and red chillies until aromatic, cooled and powdered and stored in an Air tight Jar. It is commonly called idly podi because it is commonly mixed with sesame oil and served with idli a steamed rice cake from South India.
This is a simple breakfast condiment of south India and is popularly eaten with dosa or idli.
- It can be made ahead and stored in the refrigerator for about a month.
- Roast the ingredients well one after the other and cool it and then grind it for better shelf life.
- adding Kashmiri Red chillies will add a nice red color to the idli podi without adding much heat.
- serve it with sesame oil or ghee as done traditionally for best taste.
Check other popular vegetarian recipes below
Idli Milagai Podi
- 1/4 cup Black urad dal
- 1/4 cup white urad dal
- 1/4 cup channa dal
- 1 tsp sesame seeds (white)
- 1 Sprig Curry leaves (dry in microwave for 1 min)
- 2 tbsp Garlic (chopped)
- 2 tsp salt
- 1 tbsp oil (coconut oil or any cooking oil)
- 1/4 tsp asafoetida
- 10-15 no.s Dry red chillies (I used 50:50 Kashmiri red chillies and regular chillies)
- In a heavy pan, Dry Roast Red chillies in medium flame till the red chillies turn slightly toasted and keep them aside. Next in the same pan, add a little oil and roast the black and the white urad dal for a 5 mins on medium flame. Then to it add the channa dal and roast them in medium to low flame till get gets golden and mildly roasted. Remove from the pan and allow it to cool.
- To the same pan, add the garlic , sesame seeds, curry leaves and slightly roast them. Finally add the asafoetida and fry it for a second along with the sesame and garlic and turn off the flame.
- Cool all the roasted items in the previous steps and transfer to a clean and dry mixie jar/ fine blender, add salt and grind it to a fine powder. (you can grind to a coarse texture if you prefer so)
- Now your idli milagai podi is ready to use. Serve it with a generous drizzle of sesame oil or melted ghee and enjoy with hot idlies and dosas