Idli podi recipe with step-by-step pics. Idli podi is often known as milagai podi and is a dry condiment served with idlis or dosa or uttapam. This recipe is simple to make, as you simply need to roast after which grind all the things collectively. That is additionally a vegan recipe.
It is usually used as a chutney substitute whereas travelling or for tiffin or lunch packing containers. Principally idli milagai podi is a dry powder made with lentils and pink chilies. There may be some spiciness and warmth in a typical milagai podi. There’s a variation of idli podi referred to as as gun powder which is spicy and consists of extra pink chilies in addition to garlic.
Within the Tamil language, the phrase milagai means pink chilies and podi means powder. Idli podi is at all times blended with some sesame oil or ghee after which served with idli, dosa or uttapam.
There’s a dish referred to as Podi idli the place idlis are smeared with a mixture of idli podi and sesame oil or ghee.
Now after describing what’s idli podi and what it’s made up of, let me let you know its style. There’s a slight crunch in it from the roasted lentils and the earthy, smoky, pungent, nutty style of all the things is all felt directly if you dip the idlis in a mix of podi and sesame oil. When you have had idli podi like me many instances, then you understand how addictive and attractive it’s.
The idli podi recipe, I’m sharing is a recipe that I’ve been making for a few years now. There may be at all times a small jar of idli podi in my home. Though I make each coconut chutney and sambar to go along with idlis, podi is a should.
Suggestions for making idli podi
- To cut back the spiciness within the idli podi, use pink chilies that are much less spicy and pungent. Greatest to make use of pink chilies like Kashmiri pink chilies or byadagi chilies because the podi could have a pleasant shiny orange shade and will likely be much less spicy. For a extra spicy style, you possibly can improve the variety of chilies. You’ll be able to at all times add roughly dry pink chilies as per your wants.
- You’ll be able to both dry roast all the things or use oil in roasting. Select no matter fits you.
- Some desiccated coconut may also be added.
- I at all times add some sesame seeds within the idli podi. You’ll be able to skip if you would like. Each white or black sesame seeds can be utilized.
Earlier than making any selfmade powder or spice combine, its finest to comply with some ideas as talked about beneath:
- Use spices and lentils that are recent and of their shelf interval. When making any spice combine don’t use aged spices.
- Decide and clear the spices, seeds, lentils and so forth of stones. Particularly for seeds like sesame seeds
- Be sure that the dry pink chilies don’t have mildew from inside. Simply break them and examine if there’s any whitish or greyish mildew inside. They need to really feel crisp on contact and never moist.
- Rinse the curry leaves in recent water and dry them in a cotton kitchen towel.
Step-by-Step Information
How you can make Idli Podi Recipe
A) roasting lentils and spices
1. Preserve all of the spices and lentils prepared earlier than you start. Take a heavy kadai or a pan and warmth it. Preserve the warmth to a low.
Add ¼ cup urad dal to the pan. Carry on stirring typically whereas roasting urad dal.
2. Roast until the urad dal turns into golden and also you get a pleasant aroma of the roasted urad dal.
3. Take away the roasted urad dal in a separate plate.
4. Then add ¼ cup chana dal to the identical pan.
5. Carry on stirring typically, whereas roasting chana dal.
6. Chana dal takes longer to roast. the chana dal ought to get browned or golden. For uniform cooking and shade, carry on stirring them typically.
7. Take away apart on the identical plate.
8. Now take 2 tablespoons of sesame seeds in the identical pan.
9. Stirring typically roast until the sesame seeds change shade and begin crackling and popping.
10. Additionally, you will get a nutty aroma from the sesame seeds after they’ve been roasted effectively.
11. Preserve them apart.
12. In the identical pan add ½ teaspoon oil. You should utilize sesame oil (gingelly oil which is constructed from uncooked sesame seeds). You may as well use sunflower oil or peanut oil.
Add 4 to five dry pink chilies. Take away the crown from the pink chilies, earlier than roasting them. Break or halve the chilies and take away the seeds earlier than roasting them.
13. Combine the pink chilies with oil and roast them on the bottom flame.
14. Roast the pink chilies, stirring them until they modify shade and you may get their pungent smoky aroma.
15. Add 22 to 24 curry leaves (2 sprigs of curry leaves) within the pan.
16. Stirring non cease, fry for a number of seconds until the curry leaves turn into crisp.
17. Swap off the warmth and add ½ teaspoon hing (asafoetida).
18. Combine effectively.
19. Then add 1 teaspoon salt.
20. Combine once more.
21. Take this spice combination on the identical plate. Let all of the roasted spices quiet down and are available at room temperature.
Making idli podi
22. In a grinder jar, add all the roasted spice combination.
23. Grind in intervals of some seconds to a rough or wonderful powder. Don’t grind at a stretch as then the sesame seeds will launch oil.
I often grind it to a wonderful consistency as that’s how we choose idli podi. Examine the style and add some extra salt if required.
24. Then spoon idli podi in a jar. shut tightly with a lid and maintain milagai podi at room temperature. You’ll be able to even maintain within the fridge.
25. For 1 serving, take 2 to three tablespoons of idli podi. Combine it with a little bit of sesame oil or ghee and make a paste. Serve it with idli, dosa or uttapam or any South Indian snack of your alternative.
Extra spice powder recipes
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Idli Podi
Idli podi is condiment of spiced dry powder made with lentils and pink chilies. It’s served with idli or dosa and is often known as milagai podi.
Prep Time 5 minutes
Prepare dinner Time 10 minutes
Whole Time 15 minutes
Stop your display from going darkish whereas making the recipe
roasting lentils and spices
Preserve all of the spices and lentils prepared earlier than you start. Take a heavy kadai or a pan and warmth it. Preserve the flame to a low. Add ¼ cup urad dal to the pan.
Carry on stirring typically whereas roasting urad dal.
Roast until the urad dal turns into golden and also you get a pleasant aroma of the roasted urad dal.
Take away the roasted urad dal in a separate plate.
Then add ¼ cup chana dal to the identical pan.
Carry on stirring typically, whereas roasting chana dal.
Chana dal takes longer to roast. The chana dal ought to get browned or golden. For uniform cooking and shade, carry on stirring them typically.
Take away apart in the identical plate.
Now take 2 tablespoons sesame seeds in the identical pan.
Stirring typically roast until the sesame seeds change shade and begin popping. maintain them apart.
In the identical pan add ½ teaspoon oil. You should utilize sesame oil (gingelly oil which is constructed from uncooked sesame seeds).
Add 4 to five dry pink chilies. Take away the crown from the pink chilies, earlier than roasting them. Break or halve the chilies and take away the seeds earlier than roasting them.
Combine the pink chilies with oil and roast them on lowest flame.
Roast the pink chilies, stirring them until they modify shade and you may get their pungent smoky aroma.
Add 22 to 24 curry leaves (2 sprigs) within the pan.
Stirring non cease, fry for a number of seconds until the curry leaves turn into crisp.
Swap off flame and add ½ teaspoon hing (asafoetida). combine effectively.
Then add 1 teaspoon salt. combine once more.
Take this spice combination in the identical plate. Let all of the roasted spices quiet down and are available at room temperature.
making idli podi
In a grinder jar, add all the roasted spice combination.
Grind in intervals of some seconds to a rough or wonderful powder. Don’t grind at a stretch as then the sesame seeds will launch oil.
I often grind it to a wonderful consistency as thats how we choose idli podi. Examine the style and add some extra salt if required.
Then spoon idli podi in a jar. Shut tightly with a lid and maintain milagai podi at room temperature. You’ll be able to even maintain within the fridge.
For 1 serving, take 2 to three tablespoons of idli podi. Combine it with a little bit of sesame oil or ghee. Serve with idli, dosa or uttapam.
Approximate diet data is for 1 tablespoon of idli podi.
Vitamin Information
Idli Podi
Quantity Per Serving
Energy 17 Energy from Fats 9
% Day by day Worth*
Fats 1g2%
Saturated Fats 1g6%
Sodium 78mg3%
Potassium 37mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 85IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 9mg45%
Vitamin B6 1mg50%
Vitamin C 23mg28%
Vitamin E 1mg7%
Vitamin Ok 1µg1%
Calcium 11mg1%
Vitamin B9 (Folate) 96µg24%
Iron 1mg6%
Magnesium 5mg1%
Phosphorus 13mg1%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie food plan.
This Idli Podi Recipe publish from the archives, initially printed in Could 2018 has been up to date and republished on January 2023.
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