Idly Podi

Idly Podi

Idly Podi is a mix of roasted lentils with spices. There are many variations in the preparation of this idly podi. Is is mixed with any vegetable oil or ghee and served with idly, dosa, adai. It is also used as a topping on dosa to make podi dosa.  

Preparation Time: 15 minutes
Cooking Time: NA
Grinding Time: 10 minutes
Yield: 550 g

Ingredients:


Sun Dried Curry Leaves- 1 cup
Asofetida- 2 tsp
Pepper Corns- 1/2 cup
Roasted Gram- 1/2 cup
Red Chilly- 10 nos.
Raw Rice- 1/2 cup
Split Black Gram- 1.5 cups
Salt- as per taste

Method:
Heat a wok and add the Raw Rice. Heat the wok and then reduce the flame | power when frying. This helps not to char the rice but fry them well until golden brown. Add sun dried curry leaves and fry for 2 minutes. Add asofetida and fry for 30 seconds. Remove the fried rice and the curry leaves and put in on a plate for it to cool down. It is better to use a iron wok than non stick, hard anodised, ceramic, aluminium.
Place the wok back to heat and add pepper corns, roasted gram, salt, red chilly fry for a minute. The ingredients have to just get heated up. They need not change color. Remove and set aside on the same plate.

Now fry the Split Black Gram on the wok till a nice aroma arises. This may take 3 minutes. Remove and set on the plate.
Let the ingredients cool down. Powder them in a mixie, add asofetida now and grind the powder to a fine or coarse consistency. Spread the powder on a paper to cool down completely and store in air tight container.




Idly Podi

You can add this powder to okra to make them more flavourful and crispy.


Paleo Girl

Tinku Shaji holds a bachelor of engineering in food engineering whose major interest is developing new recipes, food styling and food photography.

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