Idli Podi is a spicy chutney powder which serves as a great side dish for idli and dosa. It comes to my rescue when I don’t have time to make side dish and makes a great alternate to chutney.
What is Idli Podi?
Idli Podi also known as Gunpowder or Idli Milagai Podi is a spicy and flavorful side dish for idli and dosa. It is a dry powder made using a combination of roasted lentils, dried garlic, red chilies, sesame seeds, hing and other spices. It is known by different names which varies in each household like Idli Podi, Idli Milagai Podi, Chutney Powder, Gun Powder, Idli Karam Podi, thool etc. Idli Milagai Podi or Idli Podi – Idli is steamed rice cakes, Milagai is red chillies and Podi is powder so it translates to a dry spicy condiment in powder form for idli. It is popularly called Idli Podi but serves as a great side dish for dosa too. Podi Idli is made by smearing idlis with idli podi and sesame oil or ghee. Podi idli and Podi dosa, Podi oothapam are popular orders at restaurants. The taste of Idli Podi has a slight crunch from the lentils, aromatic flavor from curry leaves, garlic, earthy and nutty taste from all other roasted ingredients. Idli Milagai Podi or Idli Podi is my favorite and can have it even daily. Idli podi or podi or thool as we call it, plays a vital role in every South Indian homes. Lazy?! no side dish at home, this Idli Podi comes to our rescue. I am sure each one has their own version and here is mine. I have tried different versions of Idli Podi but this is my recipe which I am making for many years now. This Idli Podi is my go to recipe and as my friends, neighbors like that I often make a big batch to share it with them.
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How to make perfect Idli Podi?
Choose the perfect measure of ingredients that balances well. Always use fresh ingredients, clean it and use. Roasting each ingredient till desired stage is the key for perfect tasting idli podi. Always use low flame or low medium flame while roasting.
Idli Podi Video
Idli Podi Ingredients
Lentils : Whole urad dal and chana dal are the main ingredients for Idli podi. The measure differs in each household. Red Chillies : I use a either a combination of regular red chillies with kashmiri red chillies or just kashmiri red chillies to reduce spice level and get a natural orangish color. Others : Garlic and Curry leaves are added for adding great flavor to idli podi. I don’t make idli podi without garlic not only for flavor but also it helps in reducing gas and indigestion. Sesame seeds adds a great texture to the podi. Salt : I always prefer using rock salt. If using rock salt always dry roast and add it while grinding to avoid letting out water. If using regular salt, you add it as such while grinding.
Roasting each ingredient perfectly is the key for making great tasting Idli Podi. So make sure to be patient and roast each ingredient in low flame. Keep stirring to avoid burning. You can even roast red chilies separately but make sure not to burn it. Garlic skin can be peeled and roasted too but with skin gives nice flavor. Make sure to rinse garlic and curry leaves prior to roasting and dry it up then add for roasting.
How to make Idli Podi Step by Step
1.To a heavy bottomed kadai add 1 cup whole urad dal(without skin) and 6 tablespoon, chana dal. 2.Add 20-25 red chillies. Either use half and half of regular red chillies or use kashmiri chillies iteslf. I used 20 kashmiri red chillies. Adding red chillies along with dal while roasting helps in avoiding burning of red chillies. 3.Dry roast it slowly in low flame. Keep stirring without burning. 4.Roast until dals turn golden brown and red chillies turn crisp. Transfer to the same plate and set aside. 5.Heat 1/2 teaspoon oil then add 15 nos small sized garlic(with skin). 6.Roast until golden. Transfer to the same plate and set aside. 7.Now add 1/4 cup curry leaves. 8.Roast until crisp. Transfer to the same plate and set aside. 9.Now add 1 tablespoon sesame seeds. 10.Roast until golden and let it pop. Transfer to the same plate and set aside. 11.Finally add rock salt. 12.Dry roast for few seconds. Transfer to the same plate and set aside. 13.Cool down the ingredients completely. 14.Transfer to a dry mixer jar. 15.Add a generous pinch of hing. 16.Grind it slightly coarse as shown below. 17.Spread it on a plate and cool down. 18.Store in a dry jar and use it. Serve with hot idlis and enjoy!
Expert Tips
Garlic can be crushed and added. Mine was very small so addded as such if your cloves are big then crush it slightly then add it. Add garlic with skin as the flavor of garlic catches up in the podi very well if done this way. You can even reserve 2 raw garlic and add it while grinding without roasting this enhances the garlic flavor. The color of the podi purely depends on the chilli variety and the amount of chillies we use. Slow roasting is the key for making perfect Idli Podi. Roasting red chillies with dal ensures even roasting and will not burn red chillies.My mother always insists not to roast red chillies alone. Adjust spice level according to ur preference. You can even add a teaspoon of roasted jeera while grinding for extra flavor. It keeps well for 2-3 months in room temperature. If using solid hing (katti perungayam) then roast it for few seconds then add it while grinding. I used hing powder so added as such.
Variations
You can skip sesame seeds if you want but other ingredients are a must. Adding a tablespoon of coconut gives good flavor. Roast until golden brown and add it while grinding but the shelf life reduces. You can replace with kashmiri red chillies with regular red chillies but make sure to reduce the quantity around 15 willb e perfect for this measure.
Serving and Storing
Idli Podi is usually mixed with gingelly oil and served with Idli, Dosa. This podi can be stored for 3 months in room temperature and used.
1.Why it is called Idli Podi?
Idli Podi is a dry homemade condiment made using lentils, spices and red chillies. In tamil milagai is chillies and podi means powder, as we serve it with idli it is called Idli Milagai Podi in short Idli Podi.
2.How can I serve Idli Podi?
Idli Podi is mixed with gingelly oil and served with idli, dosa and oothapam. You can even spread podi mixed with oil on idlis and serve it. You can mix it with ghee while serving it for kids.
3.How long can we store Idli Podi?
Idli Podi keeps well in room temperature for around 3 months if handled properly.
4.What else can I use this Idli Podi for?
You can use it for making podi idli, or even add it to curries / stir fries for giving it a different taste. Cut leftover idlis toss it in heated gingelly oil along with idli podi to make idli podi.
5.What does Idli Podi taste like?
Idli Podi is slightly crunch from the lentils with a nutty aroma and taste from the spices. Traditionally gingelly oil is added to idli podi mixed well to serve it along with idli or dosa but more popular with idli so named as idli podi. If you have any more questions about this Idli Podi Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Idli Podi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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