Idli podi is dry spice powder that can be served as a side dish for idli, dosa or upma. It is blend of 3 different dried legumes, dry red chilli, asafoetida and curry leaves. It is easy to make and can be stored for a couple of months (if stored in an airtight container). It’s always good to have idli podi at home as it comes in handy when you are in a hurry and there is no time to prepare any side dish for idli, dosa or upma.
PREP TIME: 2 Mins
COOKING TIME: 10 Mins
Toor Dal – ½ cup
Urad Dal – ½ cup
Channa Dal – ½ cup
Dry red chilli – 25
Asafoetida – ½ teaspoon
Curry Leaves – ½ cup
Oil – ¼ teaspoon
Salt – to taste
STEP 1: Measure the toor dal, urad dal and channa dal. Dry roast all the 3 dals until golden brown.
STEP 2: Heat oil in a pan, add asafoetida and the dry red chillies and cook for 2 minutes on low heat. Transfer the contents to a bowl when the color of the chilli is still red.
STEP 3: In the same pan, add the washed curry leaves and roast till the leaves turn brittle
STEP 4: Add the roasted dal, red chilli, asafoetida, roasted curry leaves and the required salt to a blender jar and make a coarse powder. (You can also make a fine powder if you wish)
STEP 5: Store the idli podi in a dry, air tight container to retain the freshness and aroma.
TIP: Idli podi mixed with sesame oil tastes delicious. Idli podi mixed with sesame oil or olive oil can be served as a side dish for idli and dosa. It can be served as a dry podi (without oil) for upma, wheat dosa and adai.