Idli Podi (Idli Milagai Podi)
Makes 1 jar
A spiced gunpowder condiment of roasted lentils, sesame, chilli and curry leaves, ground to a fine powder and served with idli, dosa or rice.
| 1 tsp oil (for roasting dal) | Roast urad dal on low flame until aromatic | Add chana dal, toor dal & sesame; roast until golden | Cool completely on plate | Add roasted dal, salt & hing; grind to fine powder | Store in airtight container | |
| 200 g urad dal | ||||||
| 200 g chana dal | ||||||
| 30 g toor dal | ||||||
| 45 g sesame seeds | Roast chilli & curry leaves until puffed | Add tamarind; roast | Cool completely, transfer to mixer jar | Grind chilli mixture to fine powder | ||
| 75 g dried red chilli | ||||||
| few curry leaves | ||||||
| 1 ball-sized tamarind | ||||||
| 18 g salt | ||||||
| 1 g hing (asafoetida) | ||||||
| 1 tsp oil (for roasting chilli) |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.