Idli Podi Recipe

By Swasthi's Recipes · 15 min

Ingredients

Instructions

1. Wash the curry leaves and pat them dry. Clean the ingredients and discard any debris.
2. Dry roast the chana dal in a heavy pan over medium heat until light brown and aromatic. Transfer to a plate.
3. Roast the urad dal in the same pan over low to medium heat until golden and aromatic. Transfer to the plate.
4. Roast the sesame seeds in the same pan until they sizzle or steam, without over-roasting. If using peanuts, roast them until deep golden and aromatic. Transfer to the plate.
5. Roast the cumin seeds in the same pan until aromatic and deep brown, without burning. Transfer to the plate.
6. Dry roast the red chilies until crisp and transfer to the plate.
7. Roast the curry leaves in the same pan over low heat until crisp. Set aside.
8. Roast the garlic in the hot pan for 2 minutes. Remove, then roast the coconut until aromatic. Let all the ingredients cool.
9. Grind the red chilies, curry leaves and salt to a fine powder. Add hing here if using.
10. In the same jar, add the dal, cumin and sesame seeds and grind to a fine or coarse powder, as you prefer.
11. Add the coconut and garlic and grind to a powder.
12. Taste and add more salt if needed. For more heat or colour, heat a little red chili powder or black pepper in a pan and add it to the podi.
13. Store in an airtight, dry jar. Serve with idli, dosa, uttapam, or rice with ghee.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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