Idli Podi (Idli Powder)
Hello Friends! Today, I am posting a recipe for Idli Podi, which comes in handy, especially during busy times. In our home, it is a staple food. This is one of those recipes, on which we (my mother-in-law and I) worked really hard to get the taste as close as Priya Idli Podi as my son was used to that taste. A few years back, it was suddenly taken away from the Indian stores in the US. So, we experimented and got the taste as close as we can, or at least according to the taste buds of my little boy. I sometimes feel there could be Hing (Inguva) in the podi, but never bothered to experiment again. So, this is our version of Idli Podi.
Chana dal(Senaga pappu,Bengal gram dal), Urad dal(Minapappu, split black gram), Coriander seeds, Red chillies
Heat a pan, add chana dal and roast for 5 minutes on low heat.
Once, you see chana dal turning light brown, add coriander seeds and urad dal. Roast this for another 7-8 minutes and add red chillies . Roast for another minute and switch off the stove.
Transfer the contents into a plate. Let it cool.
Grind into fine powder in a blender.
Chana dal (Bengal gram dal, Senaga pappu) – ¾ cup
Coriander seeds – ¼ cup
Urad dal (Split black gram, Minapappu) – 1/8 cup
Red chillies – about 10 to 15
Salt – as required
- Dry roast chana dal for 5 minutes on low heat.
- Add urad dal and coriander seeds and roast for another 7-8 minutes.
- Add red chillies and roast for another minute.
- Let it cool.
- Grind these ingredients along with salt.
Serving: It goes very well with dosas and idlis (take a spoonful of podi, add enough ghee (1-2 tsp) to wet it; ghee can be replaced with sesame oil).