By Devi Poojari
May 26, 2024
Crunchy, savoury and spicy – idli podi is a delightful condiment to sprinkle over dosas, mix with ghee and apply to fluffy idlis or even enjoy with rice. The texture and burst of nutty notes offer a great contrast and boost of flavour to anything it is eaten with.
¼ cup chana dal ¼ cup urad dal 4-5 spicy dry red chillies 6-7 Byadgi chillies ¼ cup sesame seeds 2 teaspoons coriander seeds 1 teaspoon cumin seeds ¼ teaspoon asafoetida 3 sprigs curry leaves ¼ cup dried coconut 3-4 tablespoons vegetable oil Salt, to taste
Heat a tablespoon of oil in a pan and toast the chana dal, urad dal and coriander seeds until golden-brown and aromatic.
Set aside and heat another tablespoon of oil in a pan to toast the curry leaves, coconut and cumin seeds.
Add the remaining oil to the pan after transferring its contents and saute the remaining ingredients until they start to crisp up and deepen in colour.
Cool all three batches of ingredients thoroughly before grinding to a coarse powder in a mixer.
Season with salt and store in an air-tight jar for up to three months.