Idli Podi is a dry, coarse spice mix made from roasted lentils, dried red chillies, sesame seeds, and a hint of garlic. It has a bold, nutty flavour with a spicy kick and a smoky aroma that instantly lifts any plain dish. Traditionally served with idli or dosa along with a drizzle of ghee or sesame oil, it also works well as a topping for rice or even as a flavour booster in stir-fries and curries.
In a heavy kadai over low heat, add urad dal, chana dal and red chillies. Stirring frequently, roast until the dals turn golden brown and the chillies crisp up. Transfer to a plate.
Description - Step 2
Roast Garlic
Heat 1/2 tsp oil in the kadai. Add garlic cloves and roast until they turn spotty golden. Remove with a slotted spoon and add to the roasted dals.
Description - Step 3
Roast Curry Leaves
To the same kadai, add curry leaves. Roast until they turn crisp but not burnt. Transfer to the plate.
Description - Step 4
Roast Sesame Seeds
Roast the sesame seeds in the kadai until they turn light golden and pop. Add to the other ingredients.
Description - Step 5
Roast Salt
Dry roast the rock salt for a few seconds. Add to the plate and let everything cool completely.
Description - Step 6
Grind to Coarse Powder
Once cooled, transfer the roasted ingredients to a spice grinder. Add a generous pinch of asafoetida. Grind to a slightly coarse powder, pulsing as needed. Do not overgrind or the Podi may become pasty.
Description - Step 7
Cool and Store
Spread the Podi powder on a plate to cool thoroughly. Store in an airtight glass or ceramic jar. Use within 2-3 months for the best flavour.
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South Indian
Easy
Appetizer
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