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HOW TO MAKE IDLI PODI | IDLI PODI RECIPE IN TAMIL | IDLI MILAGAI PODI


HOW TO MAKE IDLI PODI | IDLI PODI RECIPE| IDLI MILAGAI PODI with step by step photo and video recipe. Idli podi is a coarse powder mix of ground dry flavors that customarily contains dried chili, urad dal, chickpeas, curry leaves and asafoetida powder. 

 Idli podi is fundamentally substitute for customary chutney formulas when presented with idli and dosa.While having idli podi, take a spoon full of idli podi on the plate make a well in the center and add sesame oil, mix the powder to form a paste consistency. Take a piece of idli or dosa dip it into the prepare paste and enjoy your breakfast. Trust me it will be delicious.

IDLI MILAGAI PODI - VIDEO



Cusine South Indian
Cooking Time 15 mins
Preparation Time 10 mins
Recipe Name Idli Podi
Serves 1 Jar
Ingredients
  • Split Black Gram (Urad dhal) - 1 cup
  • Split Chickpeas (Chana Dal) - 1/2 cup
  • Asafoetida (Hing) - 1tbsp
  • Red chilies -15-20 no's
  • Curry leaves - handful
  • Dried Red Chili - (15-20no's)
  • Salt to taste - 1tbsp
Instructions
  1. In a heavy bottomed pan add Urad dhal and dry roast till they turn golden brown.
  2. Keep aside and allow it to cool
  3. Dry roast Chana Dal in low flame and keep aside
  4. fry dried red chilli till they puff up. Keep aside and allow to cool.
  5. Add curry leaves and continue to saute till they turn crisp.
  6. Dry roast Asafoetida and Salt
  7. Once all the mixtures are cooled completely, transfer to a blender and blend to coarse powder.
Recipe Notes
  • Dry roasting Asafoetida and Salt will keep the idli podi for long stay
  • Using Dried curry leaves and sun dried chilli will keep the idli podi stay long

How to make Idli Podi - step by step photo:
  • For making idli podi you required urad dal, channa dal, dry red chilli, curry leaves, asafoetida and salt.






  • In a pan add urad dal and dry roast in low flame.


  • Dry roast till it becomes golden brown and transfer it to a plate and allow it to cool completely.


  • Now add channa dal and dry roast it until turns golden brown.



  • Keep aside and cool completely.


  • Dry roast red chillis till they puff up.



  • Keep aside.


  • Add few curry leaves and dry roast till they turn crisp



  • Keep aside and allow to cool.


  • Dry roast asafoetida for 30 seconds, do not allow to turn black as it taste bitter.

  • Keep aside.
  • Dry roast salt for 30 seconds and keep aside.



  • Transfer all the mixture to the blender




  • Likewise add hing and salt
  • Transfer all the mixture to the blender and Grind it a coarse powder as it upgrade the taste while eating.


  • Allow it to cool completely, and transfer in to a airtight container and utilize when required. for better time span of usability, refrigerate as it remains useful for 7 months.



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