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Idli podi
Lentil and chilli powder
இட்லி பொடி: coarse, fiery 'gunpowder' of roasted dals, sesame and red chilli, mixed with sesame oil for idli and dosa (about 200 g jar)
Pack idlis for a train journey out of Chennai Central and they travel already smeared in milagai podi and gingelly oil, which is why Tamilians call this the travel chutney. At home, a small mound sits on the side of every breakfast plate: you make a well in it, pour in sesame oil and drag hot idli or crisp dosa through the paste. A good podi is coarse and sandy rather than floury, nutty from slow-roasted urad and chana dal, toasty from sesame, smoky from the chillies and lifted by curry leaves and asafoetida. Mix byadgi chillies for colour with a few hotter ones for bite. Common mistake: grinding the dals while still warm; the steam turns the podi damp and lumpy and it loses its crunch in a week. Chef's tip: roast each ingredient separately on a low flame, because the dals, chillies and sesame all brown at different speeds.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 20
Ingredients
For the podi
- 1 tsp sesame oil (gingelly oil)for roasting
- 15 dried red chillieshalf byadgi, half hot; stalks removed
- 2 ⅝ oz skinned split urad dal
- 1 ¾ oz chana dal
- 2 tbsp white sesame seeds
- 15 curry leaveswashed and patted completely dry
- ½ tsp gluten-free asafoetida
- 1 ½ tsp salt
To serve
- 1 tbsp sesame oil (gingelly oil) (optional)per person
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Method
0/7 doneStep 1: Heat 1 tsp sesame oil (gingelly oil) in a heavy kadai over a low heat and roast 15 dried red chillies, stirring, for 2–3 minutes until they puff, darken a shade and turn crisp. Don't let them blacken. Tip them onto a plate.
3 minStep 2: In the same pan, dry-roast 2 ⅝ oz skinned split urad dal over a low heat, stirring constantly, for 6–7 minutes until golden and nutty-smelling. Add to the plate.
7 minStep 3: Roast 1 ¾ oz chana dal the same way for 5–6 minutes until golden; it takes a little less time than the urad.
6 minStep 4: Roast 2 tbsp white sesame seeds for 1–2 minutes until the seeds start popping and smell toasty, then roast 15 curry leaves for 1 minute until crisp and they crumble.
3 minStep 5: Turn off the heat and stir ½ tsp gluten-free asafoetida into the warm pan for 10 seconds, then add it to the plate. Spread everything out and leave until completely cold, about 15 minutes.
15 minStep 6: Grind the chillies and 1 ½ tsp salt first, then add the rest and pulse in short bursts to a coarse, gritty powder, a little coarser than semolina.
2 minStep 7: Spoon into a clean, completely dry, airtight jar and use a dry spoon each time. It keeps for 1 month in the cupboard or 3 months in the fridge. To serve, put 2 tbsp on a plate, make a well and pour in 1 tbsp sesame oil (gingelly oil).
1 min
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 2 g
- Carbs
- 5 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does idli podi take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
- What can I use instead of curry leaves?
- Leave them out, or add a strip of lime zest (there's no true substitute).
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