Idli Milgai podi / Idli podi / Chutney powder

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Idli Milgai podi / Idli podi / Chutney powder

Idli podi is one of the most common and handy condiment in any South Indian Kitchen Pantry. We can make delicious Idli podi at home. The crunchy bite of dal along with balanced spice makes this an absolute delightful. A simple, yet wonderful accompaniment for Idli/dosa/uttapam. Learn here how to make this Idli podi with step by step pictures, instructions and video.

Prep Time5

Cook Time20

Total Time25

Course: Chutney, Home made Powders / Masala

Cuisine: India, South Indian, Tamilnadu

Servings: grams

Calories: 16kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan
Mixer Grinder

Ingredients

1 teaspoon Mustard Seeds
25 nos Red Chili adjust to your spice level
¾ cup Whole Urad Dal
¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
⅓ cup Sesame Seeds
2 pinch Asafoetida (Asafetida / Hing)
1 teaspoon Salt (adjust to your taste)
3 teaspoon Cooking Oil

Instructions

Heat a pan. Add sesame seeds and fry the sesame seeds in low flame till it starts to sputter. Keep the roasted sesame seeds separately in a bowl.
Heat 1 teaspoon oil in pan. Add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add urad dal.
Fry the urad dal in medium flame till it becomes light brown. Take this roasted dal aside in a bowl.
Add another teaspoon of oil in the pan. When the oil is hot, add the chana dal and fry the dal till it turns light golden brown. Take this aside along with roasted urad dal.
Now, add 1 teaspoon oil in the pan and fry the red Chill till the colour of the chilli changes to light brown. Keep the flame in low so that it wont burn the chilli. Keep the fried chillies aside to cool before grinding.
Allow all the fried ingredients to cool down.
First take the roasted sesame seeds in a mixer jar. Grind it to smooth powder. Do not grind too long as it releases oil. Grind in regular intervals and make sure they are in powder form. Take this sesame powder aside.
Next, take the chilies along with salt to the mixer jar and grind it to smooth powder.
To the chili powder, now, add the roasted dals. grind it to a coarse powder.
Finally add the ground sesame powder and give a pulse or two.
Idli Podi is now ready! Allow it to cool for few mins and then store in air-tight container.
Mix 1-2 teaspoon of the prepared idli podi along with sesame oil and enjoy with Idli/Dosa!

Video

Notes

Sesame seeds are optional. They give a nice flavor to the idli podi but if you are allergic to sesame seeds you can skip.
Dry roast sesame seeds in low flame till it sputters. Do not keep in high flame, the sesame seeds tends to roast faster and becomes burnt.
While grinding roasted sesame seeds, grind it in pulse mode or regular intervals till you get a smooth powder. Do not grind continuously as it will release oil.
Adjust the number of chilies as per your spice level. I use lengthy red chili which are less spicy. If you use round red chili, try to reduce the quantity.
While grinding the dal, grind it to coarse powder. Bits and pieces of dal in the idli podi is really scrumptious to bite.
Allow the ground idli podi to be at room temperature for 5 mins, before you store in air-tight container.

Nutrition