Idli podi is a type of coarse spice powder that is utilized in Indian cuisine. It is basically a mixture of ground dry spices that usually contains urad dal, dried red chillies, chickpeas, salt, and sesame seeds. It can be applied to food directly as a type of condiment or it can be used as a side condiment or dipping dish. If you use it as a dipping condiment, pour a teaspoon of idli podi on your plate, add sesame oil and mix in more idli powder and start dipping your dosa or idli in it.
Health Benefits
This dish is hot – really hot. It calls or a grand total of 20 Kashmiri chillies; that’s enough to decimate even the most diehard chili fan’s mouth. This is tough for your tongue, but great for your health. The active component in chilies is capsaicin, a naturally occurring compound with many health benefits. Capsaicin can improve weight loss by boosting the metabolism. It also has been shown to lower blood pressure, alleviate pain, and reduce the risk to develop cancer.
Ingredients
¼ cup sesame seeds
3 tsp oil
15-20 Kashmiri red chilli
1 handful curry leaves
¼ cup chana dal
½ cup urad dal
½ tsp turmeric powder
½ tsp asafoetida
Salt to taste
1 tsp ghee
Leftover idlis
How To Make Podi Idli Recipe
For Podi
- Add sesame seeds in a heavy bottomed pan.
- Dry roast till they turn golden brown.
- Keep aside.
- Add 2 tsp oil.
- Cook the dried red chillies till they puff up.
- Add a few curry leaves.
- Sauté till they turn crisp.
- Set aside and allow to cool.
- Add a tea spoon more oil.
- Sauté chana dal and urad dal till they turn golden brown.
- Transfer mixture to a blender.
- Blend to a coarse powder.
For Podi Idli
- Add a tsp of ghee or oil to a tawa or pan.
- Coat the leftover idli once the ghee melts.
- Warm the idlis on both sides by flipping occasionally.
- Add the prepared podi.
- Toss and coat the idlis with podi on both sides.
- Fry the idli for 1 minute.
Trivia
Idli is believed to have been invented in 700 CE.