AI-generated image
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
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.