This post is also available in: हिन्दी (Hindi)
If you have ever had some idly in your house, you definitely would have complemented your idly with the idly chutney. But those who have ever tasted the idly podi with dosa or idli would not even think of having idly or dosa without idly podi. Idli podi is a replacement for a chutney and is used as a condiment with idli, dosa and other south indian dishes.
Idly podi is quite popular not only in the market (restaurants) but also over the internet. What makes this podi so yummy? Sesame seeds are considered the key factor for the nice flavor it contains. You might be wondering what this idli podi is made up of apart from sesame seeds. Well for finding that, go ahead and check out the recipe. Idli podi is used in making chutneys (sauce) as well.
You can mix idli podi with ghee or sesame oil for serving.
Sesame seeds are an important part of the recipe and give a nice aroma to the recipe.
Roast all the ingredients properly else it will not grind properly and would not taste well.
- Chana Dal ¼ cup
- Urad Dal ¼ cup
- Sesame seeds ¼ cup
- Coconut powder ¼ cup ( optional )
- Whole red chillies 5 to 10, depending on preference
- Fresh curry leaves 10
- Garlic cloves 2 ( optional )
- Salt to taste
- Hing powder a pinch
- Oil 1 tablespoon
Wash the curry leaves well. Spread on a clean towel and let dry.
In a non stick pan ,add the sesame seeds. Dry roast on low flame, with constant stirring to slight colour change.
If adding coconut powder and garlic, dry roast them too without adding any oil.
Keep each roasted ingredient aside till further use.
Dry roast the curry leaves.
Remove from pan. Again, in the same pan,add 1 teaspoon of oil.
Add the whole red chillies and let roast till nice smell emanates and colour changes. Add hing too. Remove the mixture and keep aside.
In the same pan, Add 1 teaspoon oil and roast with constant stirring, the urad dal and chana dal, till slight colour change. Remove this roasted mixture and keep aside.
Let all the ingredients cool to room temperature.
Now, grind the red chillies and the urad dal with chana dal in a coarse mixture.
Add all the rest of the ingredients and salt and grind to a coarse powder.
Store in an airtight jar. It can be stored for upto a month in the fridge.
Remove everytime with a clean dry spoon.
Use to prepare Idli coated with the podi or as an accompaniment