Idli Podi is a spicy powder, served with idli and dosa. It is made with red chillies, curry leaves, chana dal, urad dal, cumin seeds and pepper. Also known as chutney powder or gunpowder. Idli powder can be eaten with ghee or sesame oil. 

Variations

• You can make variations by adding 1/4 cup white or black sesame seeds with the same ingredients to make Ellu Podi.
• Add 1/2 cup of roasted peanuts while grinding to make Peanut Podi.
• Flax or Chia seeds can be added to enhance the flavour and taste and also they have many health benefits.

Notes

• You can adjust chilis according to your spiciness.
• Grind the podi until smooth, not a fine powder.
• The chilli mixture should be completely cool before grinding, it is not recommended to grind hot or warm.
• Before grinding, make sure the mixer jar is clean and dry, wetness in the jar may spoil the podi.
• You can store podi for up to 3 months in an airtight container.

Other Varieties – Podi Idli, Chilli Masala Idli, Peanut Chutney, Red Chilli Coconut Chutney, Coconut Chutney, Ginger Chutney, Mint Chutney, Coriander Chutney

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Idli Podi

Cook Time

15 mins

Total Time

15 mins

 

Idli Podi is a spicy powder, served with idli and dosa. It is made with red chillies, curry leaves, chana dal, urad dal, cumin seeds and pepper. Also known as chutney powder or gunpowder. Idli powder can be eaten with ghee or sesame oil. 

Course: Side Dish

Cuisine: Indian

Keyword: idli podi, podi

Author: Sivagami Meganathan

Ingredients

• 1/4 cup Curry leaves
• 1/2 cup Red chillis
• 1/4 cup Urad dal
• 1/4 cup Chana dal
• 4 tsp Cumin seeds
• 4 tsp Peppercorns
• Salt as needed
• 1/2 tsp Asafoetida

Instructions

1. Wash and dry curry leaves and dry roast for 2-3 minutes and keep aside.

2. Add red chillis and roast till it becomes crispy and set aside.

3. Roast urad dal till it becomes a slight golden colour.

4. Add chana dal, cumin seeds, peppercorns, and roast till a nice aroma comes out.

5. Let them cool completely.

6. Add the spices to the mixer jar, add salt and asafoetida, and make it a coarse powder.

7. Once done, store idli podi in an airtight container.

Method

Step by Step Pictures

1. Wash and dry curry leaves and dry roast for 2-3 minutes. 

 2. Keep aside.

4. Add red chillis and roast.

5. Roast till it becomes crispy and set aside.

6. Roast urad dal.

7. Roast till it becomes a slight golden colour.

8. Add chana dal, cumin seeds and peppercorns.

9. Roast till a nice aroma comes out.

10. Let them cool for a few minutes.

11. Add the spices to the mixer jar, and add salt and asafoetida.

12. Make it as a coarse powder.

13. Once done, store idli podi in an airtight container.