Thursday, January 16, 2014

Idli Podi

We have sambar and chutney to go along with  idli / dosa. Still I feel, idli podi and sesame oil makes a best accompaniment to Idli / Dosa .This recipe is simple to make and also stores well for months.With few extra ingredients , here comes my recipe.


Urad dhal                                1/2 cup
Channa Dhal                            1/2 cup
Roasted peanuts                       2 tbsp
Sesame seeds                           2 tbsp
Dry Red chillies                        25
Asafoetida / hing                       1 tsp
Salt                                           to taste
curry leaves                               few sprigs
 oil                                            1/4 tsp


 Heat a kadai and dry roast the ingredients one by one seperately and transfer it to a plate to cool down. When you are done roasting all the dhal & seeds , add oil in the kadai and roast the red chillies until they become crisp.Turn off the heat and add curry leaves to it.

After resting them to cool , start grinding with red chillies , curry leaves & salt .Then add the dhals one by one and make sure that you grind it to a coarse powder.Finally add hing and give it a whirl.Give it a little bit of time to rest and store it in an air tight container.


  • Separate roasting is recommended for dhals as the roasting time varies form one dhal to other.

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