Idli Podi is a traditional south Indian dry powder recipe. It is a spicy, flavorful, aromatic and tasty powder which goes very well with Idlis or Dosas. In fact, it is a definite accompaniment along with other chutneys and sambar to go with the steamed Idlis as well as other varieties of Idlis like Rawa Idli and Uttappam etc. We will see how to make this Podi at home instead of buying from stores. All that you have to do is to select the Red Chilli which is spicy like Bedgi Chilli etc. Let us see how to make it at home.
Channa Dal (Bengal Gram) – ½ cup
Urad Dal (white Gram) – ¾ cup
Sesame Seeds (White or Black) – ¼ cup
Curry Leaves – 8 to 10 sprigs
Garlic Pods (without removing the skins) – 12 (Washed and wiped dry)
Oil – 1 tsp
Dried Red Chillies (Bedgi) – 20 to 25
Asafoetida – ½ tsp
Salt – to suit taste
Oil – 2 tsp
Small Idlis – 40 to 50
Heat a pan. Dry roast Channa Dal in low medium flame till it changes its color lightly. Transfer to a plate.
Now, roast Urad Dal in the same manner and transfer to the plate.
Roast Sesame Seeds in low flame. Roast it till starts popping. Do not roast more. Else, it will start releasing Oil when we grind them. Transfer it to the plate.
Now add the Curry Leaves and roast for about 30 seconds. Add the Garlic Pods to it and continue roasting till the Curry Leaves turn crisp. Transfer to the plate.
Heat a tsp of Oil in the pan. Fry the Red Chillies in it in low medium flame till they become crisp. Do not allow them to change the color. Transfer to the plate.
Allow all of them to cool. Add Asafoetida and Salt. Grind them (in a dry mixer jar). Grind in small quantities to coarse powder. And then add them together and grind them together. Allow the ground powder to cool down. The Idli Milagai Podi is ready. Store them in dry clean airtight container. The Idli Milagai Podi is served with Idli, Dosa etc. Serve a tsp or two of this Podi, add little Oil (Coconut Oil or Gingili Oil) and mix.
Now let us see how to make Podi Idli with this Idli Milagai Podi.
Small mini Idlis (Or standard Idli broken into small pieces – 1 bowl
Oil – 2 tbsp + 2 tbsp
Mustard Seeds – 1 tsp
Idli Milagai Podi – 4 tbsp
Oil – 2 tbsp
Curry Leaves – from 2 sprigs
Method:Heat a pan. Heat 2 tbsp of Oil in it. Splutter the Mustard Seeds in it. Add the curry leaves. Fry for few seconds. Add 2 tbsp of Idli Milagai Podi. Mix well. Add the mini Idlis. Mix so that the Idlis are coated evenly with the Milagai Podi and Oil. Now, sprinkle two more tbsp of Idli Milagai Podi on them. Also, sprinkle two tbsp of Oil over them. Mix and combine well. Transfer to a serving plate.