Idli podi recipe – a flavorful spice powder to accompany south Indian breakfast idli. I make idli podi only few times a year, it is the peanut podi or flaxseed podi that i prefer to make since they are the kids favorite at home and more healthy. But idli podi has a unique flavor and taste that can be a good addition to serve with idli topped with sesame oil or hot ghee.
To make idli podi, i use chana dal, urad dal, dried coconut and sesame seeds in equal quantities. Dried coconut is optional but i prefer to use since it is high in calcium. It gives a nice nutty aroma but ensure to use fresh and good quality copra. Do not use rancid smelling coconut.
To spice up, red chili is used. To add flavor cumin and garlic are used. For health benefits curry leaves or flax seeds can also be added. These proportions work well to make a flavorful idli podi. I do not use tamarind and jaggery, only reason there is no way to filter and use them for this recipe, so i skip them. idli podi remains fresh for a couple of months if handled with moist free spoons.
Idli podi recipe below
- ¼ cup chana dal
- ¼ cup urad dal
- ¼ cup sesame seeds
- salt as needed
- 6 to 8 red chilies (adjust to suit your taste)
- 1 to 2 garlic cloves
- 1 tbsp. cumin / jeera
- ¼ cup dried coconut (copra) or desiccated coconut
- 2 sprigs of curry leaves
- 2 tsp. flax seeds
- cleaned tamarind as needed
- jaggery as needed
- Wash curry leaves and leave the sprigs on a clean kitchen cloth for the water to dry off.
- Clean all the ingredients, pick debris and discard.
- Dry roast dals, set them aside.
- Dry roast red chilies till crisp. Set these aside as well.
- To the same pan, add curry leaves and roast on a low flame till they turn crisp. Set these aside as well.
- Switch off the stove, Add sesame seeds and cumin to the hot pan and roast. Add coconut,garlic and toss. Set this aside as well to cool.
- Powder red chilies and dal first. to the same jar, add the other ingredients along with salt and powder.
- Store idli podi in an airtight dry jar.
step by step photos on how to make idli podi
1. Dry roast red chilies till they turn crisp. Set this aside. Dry roast urad dal and chana dal till lightly golden and aromatic. Transfer these to the plate. I did them together, red chilies didn’t crisp well this way.
2.On a low flame, add curry leaves and dry roast till they turn crisp. Set these aside as well.
3. Switch off the stove. To the hot pan, add sesame seeds, cumin and fry until the sesame seeds turn fragrant. The heat in the pan would be enough to do so. Add desiccated coconut, garlic and toss till the coconut smells good. Using copra gives the best taste and flavor instead of using ready desiccated coconut.
4. Once all the ingredients cool completely, powder finely red chilies and dals first. Scrape off the sides of the blender jar, add sesame seeds, coconut, cumin, garlic and salt. Powder them. If you try to blend all the roasted ingredients together, it may yield a very coarse powder.
Store idli podi in an airtight glass or steel jar.