Idli podi – a popular south Indian dry spice blend typically served with idlis and dosa. It is made from roasted lentils, dried red chillies and a few other spices.
This idli podi makes a great alternative to traditional chutneys that add a kick to south Indian dishes. To enjoy it, mix a little oil into the podi and use it as a dip for idlis and dosas.
It is also known as milagai podi or chutney powder. This condiment comes in handy on hectic days when you are pressed for time or don’t have any energy to spend more time in the kitchen preparing meals. Just prepare dosa or idli and serve with this podi mixed in oil.
Ingredients
- Spices and Lentils: Chana dal, urad dal, sesame seeds, asafoetida, coriander seeds, cumin seeds, mustard seeds, tamarind,
- Red Chillies: Byadigi red chillies and small round spicy chillies.
- Other Pantry Staples: Jaggery, salt and dried curry leaves.
- Oil: I used olive oil but feel free to use any cooking oil that you have on hand.
See the recipe card for quantities.
Step by Step Instructions
Step 1: In a skillet or pan, heat half a teaspoon of oil over medium heat.
Step 2: Once the oil is hot, roast the urad dal and chana dal until golden brown. Stir constantly to prevent burning. This should take about 5-8 minutes.
Step 3: Transfer the dals to a plate/tray.
Step 4: In the same skillet/pan, add sesame seeds and roast for a couple of minutes until aromatic.
Step 5: Place it on the same plate/tray as the roasted dals.
Step 6: Heat half a teaspoon of oil and roast red chillies, mustard and coriander seeds for a couple of minutes until aromatic.
Step 7: Next, add the curry leaves, tamarind, cumin and asafoetida, mix well and turn off the heat.
Step 8: Transfer them to the plate/tray with other spices. Let all the spices cool completely.
Step 9: Once the spices have cooled completely, place them in a mixer jar.
Step 10: Add salt and jaggery.
Step 11: Grind it to powder in batches.
Step 12: Allow the podi to cool completely and then transfer it to a clean and dry glass jar.
Enjoy delicious podi with idli or dosa.
Substitutions and Variations
Dried Red Chillies: I used byadigi chillies to infuse bright colour and spicy red chillies for heat. But you could use any other variety of red chillies that you have on hand.
Gluten Free: Generally, rice flour is combined with asafoetida to mellow its strong flavour. Some brands, however, may substitute wheat flour, which contains gluten, so it’s important to check the ingredients list and choose a gluten-free option. Alternatively, you can skip the asafoetida altogether.
Curry Leaves: I used the dried leaves that I had on hand. If you have access to fresh curry leaves, use them to enhance the flavour of your idli podi recipe. Roast the fresh leaves a bit longer until the moisture evaporates and the leaves become slightly crisp.
Storage
Room Temperature: Idli podi remains fresh for up to 8 weeks when stored correctly in a clean, dry, airtight container in a pantry or in a kitchen cabinet. Make sure to keep the container in a dry place away from direct sunlight.
Fridge: To extend its shelf life, store it in the refrigerator. Place the podi in a ziplock bag or airtight container and put it in the fridge.
Tips and Tricks
Cool Roast Spices: Let the roasted ingredients cool completely before grinding.
Adjust Spices: Adjust the number of red chillies based on your spice preference.
Cool Podi: Let the freshly ground podi cool completely before transferring it to the container.
Jaggery: Add just a pinch to balance the spicy and tangy taste of podi.
Related
Looking for other south Indian condiment recipes like this? Try these:
More Side Dishes to Pair with Idli Dosa
KEEP IN TOUCH
Do let me know if you try this idli podi recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Idli Podi
Equipment
- 1 Skillet/Steel Pan
- 1 Spoon
- 1 Mixer Jar
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ½ + ½ Teaspoon Oil
- ½ Cup Chana Dal
- ½ Cup Urad Dal
- ¼ Cup Sesame Seeds
- 7 Byadigi Red Chillies adjust to suit your spice levels
- 9 Spicy Red Chillies adjust to suit your spice levels
- 2 Teaspoons Coriander Seeds
- 1 Teaspoon Mustard Seeds
- 1 Tablespoon Cumin Seeds
- lime size Tamarind
- handful Dried Curry Leaves
- ¼ Teaspoon Asafoetida
- Salt as required
- ¼ Teaspoon Jaggery Powder
Instructions
- In a skillet or pan, heat half a teaspoon of oil over medium heat.½ + ½ Teaspoon Oil
- Once the oil is hot, roast the urad dal and chana dal until golden brown. Stir constantly to prevent burning. This should take about 5-8 minutes.½ Cup Chana Dal, ½ Cup Urad Dal
- Transfer the dals to a plate/tray.
- In the same skillet/pan, add sesame seeds and roast for a couple of minutes until aromatic.¼ Cup Sesame Seeds
- Place it on the same plate/tray as the roasted dals.
- Heat half a teaspoon of oil and roast red chillies, mustard and coriander seeds for a couple of minutes until aromatic.½ + ½ Teaspoon Oil, 7 Byadigi Red Chillies, 9 Spicy Red Chillies, 2 Teaspoons Coriander Seeds, 1 Teaspoon Mustard Seeds
- Next, add the cumin, tamarind, curry leaves and asafoetida, mix well and turn off the heat.1 Tablespoon Cumin Seeds, lime size Tamarind, handful Dried Curry Leaves, ¼ Teaspoon Asafoetida
- Transfer them to the plate/tray with other spices. Let all the spices cool completely.
- Once the spices have cooled completely, place them in a mixer jar.
- Add salt and jaggery.Salt, ¼ Teaspoon Jaggery Powder
- Grind it to powder in batches.
- Allow the podi to cool completely and then transfer it to a clean and dry glass jar.
- Enjoy delicious podi with idli or dosa.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
