By swasthi. on August 22, 2016. 15 Comments
Idli podi recipe a flavorful spice powder to accompany south Indian breakfast idli. I make idli podi only couple of occasions annually, it's the peanut podi or flaxseed podi which i choose to make because they are the children favorite both at home and much healthier. But idli podi includes a unique flavor and taste that is one good accessory for serve with idli capped with sesame oil or hot ghee.
To create idli podi, i personally use chana dal, urad dal, dried coconut and sesame seeds in equal quantities. Dried coconut is optional however i choose to use as it is full of calcium. It provides a pleasant nutty aroma but ensure to make use of fresh and top quality copra. Don't use rancid smelling coconut.
To boost, red chili can be used. To include flavor cumin and garlic clove are utilized. For health advantages curry leaves or flax seeds may also be added. These proportions work nicely to create a flavorful idli podi. I don't use tamarind and jaggery, only reason there's not a way to filter and utilize them for this recipe, and so i skip them. idli podi remains fresh for a few several weeks if handled with moist free spoons.
Idli podi recipe below
Yield / Serves: ¾ cup
Ingredients (240 ml cup used)
- ¼ cup chana dal
- ¼ cup urad dal
- ¼ cup sesame seeds
- salt when needed
- six to eight red chilies (adjust to fit your taste)
- one to two garlic clove cloves
- 1 tablespoons of. cumin / jeera
- ¼ cup dried coconut (copra) or desiccated coconut
- 2 sprigs of curry leaves
- 2 teaspoon. flax seeds
- cleaned tamarind when needed
- jaggery when needed
Steps to make the recipe
- Wash curry leaves and then leave the sprigs on the clean kitchen cloth for that water to dry out.
- Clean all of the ingredients, pick debris and discard.
- Dry roast dals, set them aside.
- Dry roast red chilies till crisp. Set these aside too.
- Towards the same pan, add curry leaves and roast on the low flame till they turn crisp. Set these aside too.
- Turn off the stove, Add sesame seeds and cumin towards the hot pan and roast. Add coconut,garlic clove and toss. Set this aside too to awesome.
- Powder red chilies and dal first. towards the same jar, add some other ingredients together with salt and powder.
- Store idli podi within an airtight dry jar.
Calories: 50 Fat: 2g Carbohydrates: 6g Protein: 1g
step-by-step photos regarding how to make idli podi
1. Dry roast red chilies till they turn crisp. Set this aside. Dry roast urad dal and chana dal till gently golden and aromatic. Transfer those to home plate. Used to do them together, red chilies didn’t crisp now this way.
2.On the low flame, add curry leaves and dry roast till they turn crisp. Set these aside too.
3. Turn off the stove. Towards the hot pan, add sesame seeds, cumin and fry before the sesame seeds turn aromatic. Heat within the pan could be enough to do this. Add desiccated coconut, garlic clove and toss up until the coconut smells good. Using copra provides the best taste and flavor rather of utilizing ready desiccated coconut.
4. Once all of the ingredients awesome completely, powder finely red chilies and dals first. Remove the edges from the blender jar, add sesame seeds, coconut, cumin, garlic clove and salt. Powder them. By trying to combine all of the roasted ingredients together, it might yield a really coarse powder.
Store idli podi within an airtight glass or steel jar.
I've prepared the majority of you spice powders. I've managed to get in large quantities. Can One keep each one of these Ziploc bags and put it in refrigerator? Since I am visiting India from US. so my hubby may use it dishes. Please suggest me how you can keep these spices? I've prepared idli powder, peanut powder, garam masala. coriander and cumin seeds powders. Thanks ahead of time.
Hi Rekha
So glad to understand you've made each one of these podis. It's my job to store them in glass bottles and refrigerate. I avoid plastic whenever possible. It is best to apply certain glass or steel jars, they keep fresh for many several weeks.