Idli Podi
Description
Idli Podi is a flavorful, spicy powder served as a condiment with idli or dosa. It can be mixed with gingelly oil or coconut oil to form a paste that's rich, aromatic, and deeply satisfying.
Ingredients
- 1 cup Urad Dal
- 1/4 cup Chana Dal
- 20-25 20-25 Kashmiri Chillies
- 1 1/2 teaspoon Black Pepper
- Salt as required
Instructions
- 1 Clean all the ingredients thoroughly—this includes urad dal, chana dal, Kashmiri red chillies, and black pepper. Ensure they are completely dry before roasting.
- 2
Heat a thick-bottomed pan on medium flame. Add the urad dal and chana dal first, and roast them for a few minutes until they begin to turn light golden and aromatic.- 3
Next, add the Kashmiri red chillies and black pepper. Continue roasting all the ingredients together, stirring constantly to avoid burning. Once everything is well roasted and the dals have a rich golden color, switch off the flame.- 4
Allow the roasted mixture to cool completely before grinding. This step is crucial to retain the flavor and ensure a crisp texture.- 5
Transfer the cooled ingredients to a dry mixer jar. Add the required amount of salt, and grind the mixture into a coarse powder. The texture should not be too fine—traditional Idli Podi has a grainy feel.- 6
Store the powder in an airtight container. Keep it in a cool, dry place. It stays fresh for several weeks, and you can refrigerate it for extended shelf life.- 7
To serve, mix a spoonful of idli podi with gingelly oil or coconut oil to make a thick paste. This can be served alongside hot idlis or crispy dosas as a tasty dip. - 2
