I would say idli dosai podi is a saviour when we are running out of time to prepare any side dish for idli and dosa. And this is one of my favourite too. Hot idli, crispy dosa and Podi topped with ghee is a bliss in the morning. There are many variations in Podi with different flavours and taste. Here is one simple podi recipe.
Idli dosai Podi
- Recipe Cuisine: South Indian
- Recipe Category: Side dish
- Preparation Time: 10 mins
- Cooking time: 15 mins
- Yields : 2 cups
|Urad dal ( preferably whole black urad dal )||1 cup|
|Channa dal||¼ cup|
|Sesame seeds||1 tbsp|
|Red chilli||25 to 30 ( adjust as per spice level )|
|Curry leaves (sun dried)||1 cup loosely packed|
|Garlic||2 tbsp (finely chopped)|
|Coconut||2 tbsp (grated)|
1. Keep all the ingredients ready and start dry roasting one by one. First dry roast urad dal and channa dal in medium flame till slightly brown and remove it to a plate. Then dry roast sesame seeds and groundnut till golden brown.
2. Remove the roasted sesame seeds and groundnut to the plate. Then dry roast red chilli and curry leaves and remove it to the plate. Then add oil in the pan and roast the finely chopped garlic till golden brown.
3. Remove the roasted garlic to the plate. Then roast the grated coconut till dark brown in medium flame and remove it to the plate.
4. Add hing powder and salt. Once all the roasted ingredients got cooled down, grind it to a semi coarse powder. Spread it in a plate and let it cool completely and then store it an air tight container.
Mix Podi with ghee or coconut oil or sesame oil and serve it with hot idli 🙂
* Make sure that you roast all the ingredients in medium flame.
*Whole black urad dal gives a nice taste and bright colours also.
*Coconut and garlic should be roasted well till it leaves the moisture content.
*After grinding check salt and spice level. If salt is less, you can add some powdered salt and if spice is less, add red chilli powder and mix well. And if salt or spice is more, add roasted and grinded urad dal to the Podi.
*Shelf life will be approximately 1 month if kept outside. If you are grinding in bulk, keep it in fridge and keep a little outside in a small container for regular use. However it will be good to prepare in lesser quantity to retain the flavour.