Idli Podi Recipe: Idli Podi is a coarse spice mixture condiment commonly served as a side dish with South Indian breakfast items like idli and dosa. It’s made with a blend of chana dal, urad dal, red chilies, and sesame seeds, and is cherished as a flavorful accompaniment for various dishes. While traditionally used with idlis, dosas, and rice, it can also enhance the taste of other breakfast recipes.
This particular Idli Podi recipe has been passed down from my mother, who learned it while living in Guntur before her marriage. Although she moved to Udupi after marriage, she brought along many recipes from Andhra Pradesh, including this one. It was a staple in our household, enjoyed with set dosa and various South Indian breakfast items. I even liked to pair it with boiled rice, curd rice, and bread toast. Its versatility knows no bounds, making it a favorite in our kitchen.
There are several variations to this simple Idli Podi recipe, and I’ve shared one such version here. You can add dried coconut while frying with other spices to enhance the flavor, although it’s optional. For those who prefer a spicier version, increase the number of red chilies by 5-7. Conversely, if you find it too spicy, add more urad dal and chana dal by 1-2 tablespoons each. Roasting all the spices in coconut oil or sesame oil elevates the flavor of the spice mix. Once prepared, store it in an airtight container for a longer shelf life.
About Idli Podi Recipe:
Idli Podi, also known as Gunpowder, is a simple and flavorful spice blend used primarily as a condiment or flavor enhancer for everyday meals. Essentially, it’s a multipurpose spice mix powder that adds taste and flavor to various breakfast recipes and everyday meals. This spice mix is made with a combination of lentils, Kashmiri red chilies, sesame seeds, and curry leaves, lending a distinctive flavor profile to dishes.
There are various ways to prepare this Idli Podi or Gunpowder recipe, but the most basic and common method involves using lentils. This basic lentil combination yields a finely colored spice mix, making it attractive and versatile. Another popular variation includes adding dry coconut, which is commonly done in Karnataka. Additionally, some versions incorporate garlic, serving as a complement to deep-fried snacks.
Ingredients: Idli Podi Recipe
- 2 teaspoons oil
- 1 cup urad dal
- 1 cup chana dal
- 2 tablespoons toor dal
- 3 tablespoons sesame seeds
- 75 grams dried red chilies
- A few curry leaves
- 3 teaspoons salt
- ½ teaspoon hing (asafoetida)
Instructions: Idli Podi Recipe
- Firstly, heat 1 teaspoon oil in a thick-bottomed pan and roast 1 cup urad dal on low flame until aromatic.
- Add 1 cup chana dal, 2 tablespoons toor dal, and 3 tablespoons sesame seeds. Continue roasting until the dal turns golden brown and aromatic.
- Transfer the roasted mixture to a plate and allow it to cool completely.
- In the same pan, heat another teaspoon of oil, add 75 grams of dried red chilies and a few curry leaves. Roast until the chilies puff up.
- Add a ball-sized tamarind and roast for a minute. Allow the mixture to cool completely.
- Transfer the cooled ingredients to a mixer jar and grind to a fine powder.
- Then, add the roasted dal mixture, 3 teaspoons salt, and ½ teaspoon hing to the mixer jar. Grind to a fine powder, ensuring to mix in between to avoid any blockage.
- Finally, store the Idli Podi in an airtight container and enjoy it with idli, dosa, or rice.
Conclusion:
Idli Podi Recipe is a versatile spice mix that adds a burst of flavor to various dishes, especially South Indian breakfast items like idli and dosa. With its simple yet flavorful ingredients, it has become a beloved condiment in many households. Whether enjoyed with traditional breakfast staples or used as a seasoning for other meals, Idli Podi is sure to elevate the taste of any dish. Experiment with different variations and enjoy the delightful flavors of this homemade spice blend!
FAQs about Idli Podi Recipe
Can I adjust the spiciness of the Idli Podi according to my taste preferences?
Yes, you can adjust the spiciness by varying the quantity of red chilies. For a spicier version, increase the number of red chilies, and for a milder taste, reduce the amount of chilies or remove the seeds before grinding.
How long does Idli Podi last when stored in an airtight container?
When stored in an airtight container in a cool, dry place, Idli Podi can last for several weeks to a few months without losing its flavor. Make sure to use a clean, dry spoon every time you scoop out the powder to prevent moisture from entering the container.
Can I use Idli Podi for dishes other than idli and dosa?
Absolutely! Idli Podi can be used as a versatile seasoning to enhance the flavor of various dishes. It can be sprinkled over rice, mixed with ghee or oil as a dip for bread, or even used as a seasoning for sandwiches and salads.
Is it necessary to roast all the ingredients before grinding?
Roasting the ingredients is essential as it brings out their flavors and aromas. It also helps in preserving the Idli Podi for a longer duration. However, make sure not to over-roast them, as it can lead to a bitter taste.
Can I customize the ingredients in the Idli Podi recipe?
Yes, you can customize the ingredients based on your preferences and availability. You can add additional spices like dried coconut, garlic, or curry leaves to enhance the flavor. Feel free to experiment with different combinations until you find the perfect blend for your taste.
