Idli podi of any kind is quite staple in our home. We sprinkle, dip, spread it over anything from toast to piping hot anything with idli being on the top of the list. Almost once a week I pack Sid with idli podi for school and he loves it and never get bored. My MIL and amma make their own version of spicy idli podi and amma makes this simple podi with just few pantry ingredients which is not only easy but also taste great. I have posted few other varieties in my site but never ever posted this simple recipe… shame on me! Here is a fool proof recipe for a simple home style idli podi, with some ghee or sesame oil … it taste yum with idli or dosa!
| Ingredients | |
| Urad dal / Black Gram (skinned) / Ulutham paruppu | 1 cup |
| Bengal Gram / Kadala paruppu | 1/2 cup |
| Dry Red Chilies | 14 small (gundu milagai) or 12 long variety. |
| Asafoetida / Hing | 1/2 teaspoon |
| Salt | 3/4 teasoon (kallu uppu / coarse salt or 1/2 teaspoon regular salt) |
| Oil | 1 & 1/2 teaspoon |
Take a fry pan and heat 1/2 teaspoon oil and start toasting the urad dal first until they turn slightly golden. (Keep the flame over low medium range and slow roast until you get nice aroma and they turn light golden) Do not brown them too much. Once down remove and add another 1/2 teaspoon oil and roast the gram dal and same way or until slightly golden.
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Remove the now roast the red chilies with 1/2 teaspoon oil until they turn brown and keep them aside. Let all they cool completely. Now in a mixer jar, first grind red chili, salt and asafoetida to a coarse texture, then followed by the both the dals and grind to a coarse powder. You can also make a fine powder if you wish to have it that way. Again let cool the powder completely and store in an air tight container. Mix it with some ghee or sesame oil and have it with piping hot idlis, just out of this world!
Notes
This will yield about 500 grams of idli podi.
Red chillies give heat and color to the podi, adding more makes it more spicy and yield bright golden red color podi. If your dal is more then it will yield slight yellowish color podi.
The above red chili count should keep the heat level at easy handling as i use this podi for my kid and he seems to handle the heat.
Small (gundu milagai) that we get in India are more spicy so adjust depending on the variety you use.
Kallu upp (or coarse kosher salt) gives nice taste to podi or any dish for that matter, try to use it!
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4 Comments
Delicious Mullai I add seasme seeds also to this.
My husband doesn’t want chutney/sambar for idli/dosai. Milagai podi makes him satisfied.. Ur version looks simple and tasty… Love the click
This is a life saver naa.. Thank God for this recipe. Very nice 🙂
NAGALAKSHMI’s IDLI PODI: My mother’s recipe includes thoor dhal, iris dhal and Bengal gram dhal with white sesame seeds, and the spice part should have tamarind. Her secret ingredient was a handful of almonds toasted and ground withe dhals. Without the tamarind and sesame especially idli podia will be bland with no tanginess. Try it with these additions.