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Idli podi (இட்லிப் பொடி in Tamil) is a coarse powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, urad dal, chickpeas, salt and sesame seeds. Tamilians traditionally use idli podi as a condiment on idlis, dosas and other South Indian dishes.
Idli podi also called as dosa podi in Kerala is eaten as a dipping condiment: The diner takes a teaspoon of powder on his plate, makes a well in the centre, adds sesame or other oil to this crater, and mixes in the powder to form a moist paste. Pieces of idli or dosa are then broken off and dipped into this tasty oil-powder mix, and eaten. It may also be simply added dry to food.
- Recipe for idli podi
- 100 g of urad dal
- 100 g of channa dal
- 5-10 dry red chilis
- 1/2 tsp til (sesame seed)
- a pinch of asafoetida
- salt to taste
- Mix the dal and the chilis in a wok and dry roast until the white dal turns golden brown. Remove to a plate and sprinkle the asafoetida on the mix before it cools. Dry roast the sesame seeds until they become dry. Mix with the dal and chili mix and let cool.
- Salt to taste and put it all in a grinder and make a slightly coarse powder.
- Mix with either sesame oil or ghee when using.
- Some recipes add powdered, roasted garlic.
- Add 25g of rice and two teaspoons of pepper to get the authentic pallakkaad-style idli molagai podi.
- Instead of sesame seeds, try adding jaggery to get a different taste.
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