Idly podi is a must in every home. Kids to old people love it. As the name, this podi best matches with idly and dosa. There are "N" number of varieties in making idly podi. The recipe here is my grandma's version.
When you not get time to prepare chutney for idly or dosa this will save your day just like that. It not only goes well with idly and dosa but also with rice. When ever i feel lazy to prepare sidedish i just have podi rice.
Lets first start with podi recipe and will add all podilicious recipe one by one😎😎😎😎. It is nutritious because it has all the protein varieties in it. Toor dhal, Moong dhal, Urud dhal, Channa dhal, Garlic and red chili.
Each dhal type fries at different timings so its better to roast seperately. Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.
Whoever tastes my idly podi will sure ask for recipe and some take podi to their home. I always store a big bottle full so that i wont run out when some one ask for it.
Ingredients:
Toor dhal ( Thuvaram paruppu) - 1/2 cup
Moong dhal ( Pasi paruppu) - 1/2 cup
Urud dhal (Uluntham paruppu) - 1/2 cup
Channa dhal ( Kadalai paruppu) - 1/2 cup
Horse gram ( Kollu) - 1/2 cup
Garlic ( poondu) - 15 nos
Chilli - 20 - 25 ( adjust to your spice level)
Salt as required
Preparation:
1) Heat a heavy bottom pan. Reduce heat to medium. Continue the whole process in medium heat. Dry roast toor dhal and 5 chilies first. Fry untill dhal turns golden brown.
2) Remove and put it in a plate. Now dry roast moong dhal and 5 chilies. When roasted to golden brown remove and add it to the plate.
3)Dry roast urud dhal and 5 chilies. Roast it to golden brown and add it to the plate.
4) Do the same with Channa dhal, Horse gram and 5 chilies each.
5) Just smash the garlic and add it to the pan. Now reduce the heat to sim as garlic need some time to roast. When roasted add it to the plate.
6) Add required salt and remaining chilies. Dry roast this for a min ( Salt not need to turn color) and add it to the plate.
7) Let everything in plate cool down. Now grind it in a mixer to a fine powder.
8) Store it in a air tight bottle. Use with a seperate spoon when needed.
9) Mix 2 tsp idly podi with gingerly oil or ghee (for kids) and serve.
Notes:
1) Continous stirring results in even roasting of dhals.
2) Each dhal type fries at different timings so its better to roast seperately.
3) Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.
4) Garlic can be replaced by hing, but garlic gives good smell to the podi which i like.
5) I roast mashed garlic with its shell. You can also remove the shell mash it and roast.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
When you not get time to prepare chutney for idly or dosa this will save your day just like that. It not only goes well with idly and dosa but also with rice. When ever i feel lazy to prepare sidedish i just have podi rice.
Lets first start with podi recipe and will add all podilicious recipe one by one😎😎😎😎. It is nutritious because it has all the protein varieties in it. Toor dhal, Moong dhal, Urud dhal, Channa dhal, Garlic and red chili.
Each dhal type fries at different timings so its better to roast seperately. Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.
Whoever tastes my idly podi will sure ask for recipe and some take podi to their home. I always store a big bottle full so that i wont run out when some one ask for it.
Ingredients:
Toor dhal ( Thuvaram paruppu) - 1/2 cup
Moong dhal ( Pasi paruppu) - 1/2 cup
Urud dhal (Uluntham paruppu) - 1/2 cup
Channa dhal ( Kadalai paruppu) - 1/2 cup
Horse gram ( Kollu) - 1/2 cup
Garlic ( poondu) - 15 nos
Chilli - 20 - 25 ( adjust to your spice level)
Salt as required
Preparation:
1) Heat a heavy bottom pan. Reduce heat to medium. Continue the whole process in medium heat. Dry roast toor dhal and 5 chilies first. Fry untill dhal turns golden brown. 2) Remove and put it in a plate. Now dry roast moong dhal and 5 chilies. When roasted to golden brown remove and add it to the plate.
3)Dry roast urud dhal and 5 chilies. Roast it to golden brown and add it to the plate.
4) Do the same with Channa dhal, Horse gram and 5 chilies each.
5) Just smash the garlic and add it to the pan. Now reduce the heat to sim as garlic need some time to roast. When roasted add it to the plate.
6) Add required salt and remaining chilies. Dry roast this for a min ( Salt not need to turn color) and add it to the plate.
7) Let everything in plate cool down. Now grind it in a mixer to a fine powder.
8) Store it in a air tight bottle. Use with a seperate spoon when needed.
9) Mix 2 tsp idly podi with gingerly oil or ghee (for kids) and serve.
Notes:
1) Continous stirring results in even roasting of dhals.
2) Each dhal type fries at different timings so its better to roast seperately.
3) Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.
4) Garlic can be replaced by hing, but garlic gives good smell to the podi which i like.
5) I roast mashed garlic with its shell. You can also remove the shell mash it and roast.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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