No matter how many ever side dishes like chutney sambar exist for idlies, there arises a question at my house everytime we have idli or dosa – ‘where is the podi?’. This podi, also called Idly Podi/Idli Milagai Podi/Gun Powder in other Indian cuisines is a dry lentil powdered which is mixed with oil and served as a condiment with idly/dosa. My mom is with me here in Seattle, and when I was out of podi, she made this spicy and perfect podi to go with idlis. This is by far the perfect tasting podi I have had, so I wanted to document that here on my blog, both for my reference and for the reference of others.
1 cup channa dal
1 cup whole urad dal
25 – 30 whole red chillies(30 will make it spicy)
1/2 tsp asafoetida powder(if using whole asafoetida, approx. 1/4 inch size)
salt to taste(approx 3/4 tsp salt, use coarse Mediterranean sea salt for a good taste)
1/2 tsp oil
Heat 1/2 tsp oil over medium high heat and fry the whole asafoetida first if using. If using powdered asafoetida, it goes last. Remove the asafoetida and with the heat on medium, fry the red chillies, until crispy. Take care not to burn it. Remove and set aside. Next add the channa dal and fry over medium heat until golden brown. Remove. Add the urad dal and fry over medium heat until golden brown. Remove and set aside. If you use, powdered asafoetida, sprinkle it on top of the hot dal before removing. Let all the ingredients cool down well. This step is really important as if you blend hot dal, you will end up with a paste and not a powder. Add the ingredients to the jar of a mixie or blender along with the coarse sea salt. Blend to a coarse powder. Store in an airtight jar.
Verdict: This is perfectly spiced for me and so yummy when served with idly/dosa. You can choose how granular you want the podi to be, and also make variations of it by adding garlic, curry leaves etc. I will probably post variations of these very soon..as soon as we are done with this one. 🙂Pin It