IDLI PODI RECIPE
Idli Podi is a flavorful, spicy, healthy condiment from South Indian cuisine made using roasted dals, spices, and seeds. It is also called by different names such as gunpowder, milagai podi, malagapodi, chutney podi, or chuntey powder. The preparations may differ from one place to another. It goes well with idli, dosa, roti, hot rice, and ragi ball. This dry powder can be stored in an air-tight container or glass jars. I usually keep it in the fridge for fresh and more shelf life. Further, I prepare for 2 months once.
INGREDIENTS:
Chana dal, urad dal, peanuts, roasted chana, dry chilies, flax seeds, sesame seeds, garlic, dry coconuts, salt to taste, tamarind, and hing.
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HOW TO MAKE IDLI PODI RECIPE:
IDLI PODI RECIPE
It is a flavorful, spicy, healthy condiment from South Indian cuisine made using roasted dals, spices, and seeds. It is also called by different names such as gunpowder, milagai podi, malagapodi, chutney podi, or chuntey powder. The preparations may differ from one place to another. It goes well with idli, dosa, roti, hot rice, and ragi ball. This dry powder can be stored in an air-tight container or glass jars. I usually keep it in the fridge for fresh and more shelf life. Further, I prepare for 2 months once.
- Frying pan
- Mixer jar
- Plate
- Glass jar
- ¼ cup Chana dal
- ¼ cup Urad dal
- ¼ cup Peanuts
- 3 tbsp Sesame seeds
- 6 to 8 Dry Chilies
- 3 to 4 Garlic
- ¼ cup Roasted chana
- ¼ cup Dry coconuts slices
- 3 spring Curry leaves
- 2 tbsp Flax seeds
- Little tamarind
- Salt to taste
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Firstly, dry roast channa dal till golden brown and keep it aside.
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Dry roast Urad dal till golden brown.
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Later dry roast peanuts.
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1/4 Roasted chana, fry for 30 seconds.
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6 to 8 dry chilies, saute for 1 minute on low flame.
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3 tbsp Sesame seeds. Dry roast sesame seeds on low flame till it splutters.
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4 to 5 garlic, fry for 2 minutes on low flame.
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1/4 cup dry coconut slices, saute till it slightly changes to a golden brown.
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3 springs curry leaves, little tamarind, 1/4 tsp thing. Dry roast for 1 minute on low flame.
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Transfer to a plate and allow it to cool down completely.
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Further transfer to a mixer jar, salt to taste. Grind it into a smooth powder.
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Idly podi is ready to eat.
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Store it in an airtight container.
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