Idli Podi - Version 1

Idli Podi , also known as milagai podi is a very important staple in a south indian pantry. It's a tasty, slightly coarse and a crunchy powder which i can never run out of because it's my family's favorite for idli and dosai. I try many versions of this podi. That's why i mentioned in the title as Version 1. Podi Idli is usually the common dish that south indian people pack for travelling purposes.

I have mentioned all the tips and tricks to make this. The ingredients are pretty standard , i personally adjusted as per my family's taste. So there is no specific source. This version is the standard recipe. My mom always uses black sesame seeds, since it is more flavorful and tasty compared to white sesame seeds. My athai (dad's sister) used to make it using white sesame seeds and i always loved the light color of the podi when i was young. When i started making these staples, i tried many versions and started liking both white and black. This recipe calls for white sesame seeds. 

This podi is a healthy one too.I prefer dry roasting it without using oil except for red chilies. This crunchy (due to coarsely ground), spicy (due to red chilies) and sweet (due to the addition of jaggery) version is a perfect dry condiment that pairs well with hot soft fluffy idlis. Please read the points to note and try this out. Give me your feedback and suggestions.

Points to Note:

1. Measurements for Channa dal, Urad dal and sesame seeds are to be followed exactly.

2. Dry red chillies can be adjusted according to your spice levels. Mine will be moderate as we are not too much spice lovers.

3. Salt - perfect measurement, not too salty and too low. Adjust based on your preference.

4. Jaggery - i used less, because my husband doesn't like the sweety taste. You can use brown sugar (naatu sakkarai) too. I used both.

Let's move on to the recipe.

Ingredients : (Makes around 2.5 cups)

Channa dal – ½ cup

Whole white Urad dal – 1 cup

Whole red chilies – 0.75 cup

White sesame seeds – ¼ cup

Hing Powder – ½ tsp

Jaggery – 1.25 tbsp (you can use brown sugar as well)

Salt – 0.5 tbsp

Oil – 1 to 2 tsp for frying red chili 

Ingredients before roasting

Please follow the same order to roast , channa dal --------> urad dal -------> sesame seeds -------> dry red chili. Dry roast everything separately and cool down separately. Please keep in mind that we are going to grind it separately for the first time.

    

In a heavy bottomed vessel, add channa dal. Dry roast it on medium low flame. Ensure they doesn't get burnt. Otherwise, the podi will have a different flavor.  

Check the image for the before roasting and after roasting picture. Remove from the pan, once the channa dal attains that color.

Repeat the same process for urad dal.

Now , i will mention why i used sesame seeds as the last but one. Sesame seeds has to crackle , and it crackles only in high heat. So, it needs a hot pan. Also, it gets burnt easily if left in the pan without noticed. So, keep stirring it so that it doesn't get burnt and also crackles. Look at the picture as to when it needs to be removed.

Finally, add a tsp or two of oil, add red chilies. Roast it for a couple of minutes. Turn off the flame.

Now comes the grinding part.

Please follow this order to grind, red chili --------> channa dal -------> urad dal --------> sesame seeds. Grind separately for the first time. Then, mix everything including salt, hing, jaggery. Grind again to a coarse powder. Coarsely ground powder will be tasty.

Allow the roasted ingredients to cool down completely and separately. 

Ingredients after roasting

Part 1 Grinding :

Grind the red chili first.

Red chilli first!

Then add channa dal to it and give a pulse. Don't grind it fully. Give a pulse or two. Transfer it a wide stainless steel or a glass bowl. Now add urad dal. Give a pulse or two. Transfer it to the same bowl. Add sesame seeds, salt, hing, jaggery. Give a pulse and transfer it to the same wide bowl. Now gently mix the ingredients. 

Part 1 Grinding

Part 2 Grinding :

Add the already ground mixture to the jar. Blend it coarsely. Don't grind it too coarse, just for a crunchy feel.If you are making a large quantity, add in batches, then transfer it to a single wide bowl and mix well. 

Part 2 Grinding

Allow it cool down completely before storing in an airtight container. 

Cool it down!

Serve it it with hot, soft and fluffy idlis.. Yum! :)

The shelf life of this is long if maintained properly.

Room Temperature : 1 month.

Freezer                    : 3 to 4 months.