Tuesday, 20 December 2011

Idli Podi

After Sambar , the best combination for Idli or Dosa is Idli podi or Idli Milagai podi -  made from a perfect blend of spices. You can make this and store it in your pantry for a long duration. When you are in a hurry or if your chutney or sambar is over, this always helps.

What you need for Idli Podi :
  • Urad dal - 1/4 cup
  • Split peas(Kadalai paruppu/Channa dal) - 1/4 cup
  • Fried split peas(Pottukadalai) - 1 tablespoon
  • Lentils (Toor dal) - 2 tablespoons
  • Red Chillies - 6-7 per as spice level
  • Asafoetida - a small piece
  • Salt to taste
The Preparation Method :

  • Heat a wok and dry roast the Channa dal and the Urad dal separately until deep brown.Keep the flame'medium',taking care not to over or under fry.The frying part is the most important slot as this decides the quality of the powder.  
  • Now add oil in the same wok and roast the piece of asafoetida.Remove soon and keep aside.
  • Using the same oil fry the red chillies,taking care not to burn them,in a low flame till the colour changes and its aroma comes out at this stage).Add salt and mix.Remove the chillies from the wok. 
  • Cool the roasted ingredients and powder altogether in a blender.You can make it a little coarse or powdery as per your preference.
  • Idli Podi is ready to served with Idli or Dosa.

1 comment:

  1. Never heard about it..Good one..Will definitely try :))


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