Idli Podi / Idli Powder - Homemade

Nowadays we can get any kind of instant powder and mixes from the grocery stores, we also get ready-made and packed tamarind paste, dosa batter, spice powders etc, all fit for the instant cooking in this busy world. But we all honestly know that home-made ones are more better and healthier than the store bought ones. Then why don't we try them at home? Just spending a few more minutes or hours will save the entire family and our loved ones form health hazards. So today I have posted about how to make idli podi. Idli podi is a flavorful spice powder used to accompany breakfast dishes like idlis and dosas (rice cakes) in South India. It is mixed with Gingelly oil and then served along with either idlis or dosas. This spice powder can also be used to prepare podi dosa, podi idli, kaara kulipaniyarams etc. This comes in so handy when there is no time to prepare chutneys and any sides for idlis or dosas and is tasty too. You can prepare them in larger quantities and store them in airtight containers for future use. Has a shelf life of more than 3 months and if stored properly stays fresh upto 6 months or more. Try them at home and enjoy the best flavors and good health. This powder is protein rich since we are using black gram and bengal gram so healthy too. Lets get to know how to make this podi.

INGREDIENTS

1. Dry red chillies - 50 grams (Remove the stem) 
2. Curry leaves - One handful 
3. Black gram / Urad dal / Ulutham paruppu - 200 grams 
4. Bengal gram / Chana dal / Kadalai paruppu - 100 grams 
5. Asafoetida - 1 spoon 
6. Garlic pods - 8
7. Salt - As per taste

PREPARATION METHOD

• Heat a pan or wok well and dry roast (i.e. roast all the ingredients without oil) all the ingredients separately one by one on a low flame  except asafoetida and garlic. (Fry the curry leaves until all the water content leaves and they seem dry. Do not over roast them. And dry roast the bengal gram and chana dal gram until they turn slightly reddish. While roasting them keep stirring continuously to make sure that they have got fried evenly)
• Allow them to cool, then add all the dry roasted ingredients in a blender (see that the blender is dry without a drop of water) and grind them coarsely. 
• Then add the garlic pods and grind again into a coarse mixture.
• Store in dry and clean airtight containers. 

TIP 1: See that you don't fry the ingredients too much or else you will get a burnt flavor. Keep stirring continuously to make sure that all the grams have got fried evenly. Remove them once they turn slightly reddish. Always make sure to cook on low flame. 

TIP 2: Increase the amount of dry chillies if you want it more spicier and hot. 

TIP 3: Wait till the dry roasted ingredients cools down, then grind them. The ingredients wont get ground properly if they are still hot.

TIP 4: You can also add a handful of sesame seeds (ellu) and toor dal (thuvaram paruppu) also during preparation.

Idli Podi is now ready!! Mix with Gingelly oil and serve them with soft fluffy idlis or crispy dosas!!

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