Idli Podi
User Reviews
5
42 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
1 medium sized jar
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Calories
17 kcal
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Course
Condiments
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Cuisine
Indian
Idli Podi
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Idli Podi is a spiced dry powder condiment made by roasting urad dal, chana dal, sesame seeds, and red chilies, flavored with asafoetida and curry leaves. It offers a crunchy, aromatic seasoning with a balance of nuttiness, heat, and umami, commonly served with idli or dosa.
Description
This recipe involves carefully roasting urad dal until golden and aromatic, followed by roasting chana dal until browned. Sesame seeds are then roasted until they start popping, contributing rich nuttiness. Dry red chilies are toasted in oil for vibrant color and flavor, complemented by asafoetida for pungency and curry leaves for fragrance. The dry ingredients are combined and ground to a coarse powder seasoned with salt. The resulting idli podi imparts texture and a savory-spicy taste to South Indian steamed or fried dishes like idli and dosa.
The preparation technique highlights the importance of low-heat roasting with frequent stirring to achieve even color and aroma without burning. This podi can be stored and used as a condiment to boost the flavor of breakfast dishes or snacks.
The recipe notes that nutrition information corresponds approximately to a tablespoon serving, indicating it is used sparingly given its concentrated flavor.
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Ingredients
- ¼ cup urad dal (husked and split or whole black gram)
- ¼ cup chana dal (husked and split or whole bengal gram), roasted chana dal can also be used
- 4 to 5 red chili dry
- 2 tablespoons white sesame seeds
- ½ teaspoon asafoetida (hing)
- ½ teaspoons neutral cooking oil optional, generic cooking oil
- 1 to 1.5 teaspoons salt or add as per taste
- 2 curry leaves or 22 to 24 curry leaves, sprigs
Instructions
roasting lentils and spices
- Keep all the spices and lentils ready before you begin. Take a heavy kadai or a pan and heat it. Keep the flame to a low. Add ¼ cup urad dal to the pan.
- Keep on stirring often while roasting urad dal.
- Roast till the urad dal becomes golden and you get a nice aroma of the roasted urad dal.
- Remove the roasted urad dal in a separate plate.
- Then add ¼ cup chana dal to the same pan.
- Keep on stirring often, while roasting chana dal.
- Chana dal takes longer to roast. The chana dal should get browned or golden. For uniform cooking and color, keep on stirring them often.
- Remove aside in the same plate.
- Now take 2 tablespoons sesame seeds in the same pan.
- Stirring often roast till the sesame seeds change color and start popping. keep them aside.
- In the same pan add ½ teaspoon oil. You can use sesame oil (gingelly oil which is made from raw sesame seeds).
- Add 4 to 5 dry red chilies. Remove the crown from the red chilies, before roasting them. Break or halve the chilies and remove the seeds before roasting them.
- Mix the red chilies with oil and roast them on lowest flame.
- Roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma.
- Add 22 to 24 curry leaves (2 sprigs) in the pan.
- Stirring non stop, fry for a few seconds till the curry leaves become crisp.
- Switch off flame and add ½ teaspoon hing (asafoetida). mix well.
- Then add 1 teaspoon salt. mix again.
- Take this spice mixture in the same plate. Let all the roasted spices cool down and come at room temperature.
making idli podi
- In a grinder jar, add the entire roasted spice mixture.
- Grind in intervals of some seconds to a coarse or fine powder. Do not grind at a stretch as then the sesame seeds will release oil.
- I usually grind it to a fine consistency as thats how we prefer idli podi. Check the taste and add some more salt if required.
- Then spoon idli podi in a jar. Close tightly with a lid and keep milagai podi at room temperature. You can even keep in the fridge.
- For 1 serving, take 2 to 3 tablespoons of idli podi. Mix it with a bit of sesame oil or ghee. Serve with idli, dosa or uttapam.
Notes
- Roast urad dal and chana dal on low heat, stirring often, to achieve even golden color and avoid burning.
- Use dry red chilies to add heat; removing their stems before roasting helps control the texture.
- Sesame seeds should be roasted until they start popping, which enhances their nutty flavor.
- Optionally use sesame (gingelly) oil for frying the chilies, which adds to the aroma.
- Store the prepared podi in an airtight container and use a small amount as a flavorful sprinkle for idli or dosa.
Nutrition Information
Show Details
Calories
17kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
78mg
(3%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
85IU
(2%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
9mg
Vitamin B6
1mg
Vitamin C
23mg
(26%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
11mg
(1%)
Vitamin B9 (Folate)
96µg
Iron
1mg
(6%)
Magnesium
5mg
(1%)
Phosphorus
13mg
Zinc
1mg
Nutrition Facts
Serving: 1medium sized jar
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 78mg | 3% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 85IU | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 9mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 23mg | 26% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 11mg | 1% |
| Vitamin B9 (Folate) | 96µg | |
| Iron | 1mg | 6% |
| Magnesium | 5mg | 1% |
| Phosphorus | 13mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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