Idli Podi

This authentic Chettinad Idli Podi is from my mom’s kitchen and has been passed down to me. My family immediately jumps onto this side dish irrespective of any other side dishes that get put on the table.

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Idli Podi

This authentic Idli Podi is from my mom's kitchen and has been passed down to me. My family immediately jumps onto this side dish irrespective of any other side dishes that get put on the table.

Course: Side Dish, Spice Mix

Cuisine: Indian

Ingredients

• ½ cup urad dhal
• ¼ cup toor dhal
• ¼ cup channa dhal
• 1 cup dry red chilies (adjust to taste) (approximately 30-35 chilies)
• ½ cup curry leaves
• 1 tsp asafoetida (also known as hing or perungayam)
• 1 tbsp rock salt (adjust to taste)
• 2 tsp oil

Instructions

• Add ½ tsp oil to a frying pan. Once hot, add dry red chilies and roast on medium flame for 5 minutes. Transfer to a plate and set aside.
• Add salt and asafoetida. Roast for 2 minutes. Transfer to the plate with red chilies and set aside.
• Add ½ tsp oil to the pan. Roast curry leaves until they dry out and wrinkle. Transfer to the same plate and set aside.
• Then, add ½ tsp oil to the pan and roast urad dhal until golden brown. Transfer to the same plate and set aside.
• Next, add ½ tsp oil to the pan. Roast toor dhal and channa dhal until golden brown. Transfer to the same plate.
• Add to a blender and grind into a coarse powder.
• Use a sieve with a large mesh to remove any bigger pieces. Blend the big pieces into a coarse powder again.
• Sieve again and mix the podi well. Store in an airtight container to preserve freshness.
• Mix this podi with gingelly oil or ghee and serve with idli or dosa.

Notes

• You can make this podi spicier by adding more dry red chilies. 
• Add more curry leaves for an enhanced curry leaf flavor. 
• Add Byadgi red chilies or Kashmiri red chilies for a bright red color. 

• See below for additional varieties or sides that go well with this dish.
  • Idli
  • Dosa