This is a must-have powder for me. Starting from Idli, Dosa and sometimes when I am bored I eat chappathi with this podi. Believe me it tastes great 🙂 My mom makes the best Idli Podi and I can vouch for it. My better half loves idli podi. I always follow my mum’s fool proof recipe that is shared below. The powder stays fresh for 2-3 months and even more. Make sure you use only dry spoon while serving & ensure the bottle in which you plan to store the powder is dried completely.
No matter how many varities of chutneys are served as side dish for idli, i always prefer this podi as sidedish. Also in Tambrahm’s wedding food plays a major role & ofcourse the legendary ‘Kattu saadha koodai’ idli that is served to the groom’s family the next day after wedding is very popular. 3-4 Idlies are usually dunked in idli podi, placed on a banana leaf and then wrapped with a paper, tied with a thread outside (as shown in pic below)
Starting from train journeys, school tiffin box lunches each & every Tamilian will love this combo & we all have so much of memories attached to this humble food 🙂 Am not exaggerating it. Such is the popularity of this dish.
You just need 15 minutes to prepare the podi.With the following measurement you will get around 500gms of Idli Powder approximately. Kindly adjust salt,spice according to your taste. The spiciness depends on the variety of dried Red Chillies you use. So if you are preparing it for the first time kindly use lesser number of chillies & depending on the output add extra when you grind the next time.
| Prep Time | 15 minutes |
| Servings |
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- 1 Cup Urad Dal/Ulatham paruppu use 'round' ulundhu/muzhu ulundhu
- 1/4 Cup Channa Dal/Kadalai paruppu
- 12-14 Dried Red Chillies Depending on the variety plz increase/decrease the number of chillies
- 2 tbsp Black Sesame seeds White Seasame seeds can be used as well as an alternate
- 1 tbsp salt
- 1 Tbsp Hing
Ingredients
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- In a frying pan dry roast urad dal & channa dal separately until they are golden brown.
- Do not add oil while roasting them. Keep them aside.
- In the same pan add 2 tbsp sesame seeds & they will start to splutter immediately. Turn off the flame & remove the seeds, transfer it to a plate
- In the same pan add Red Chillies, salt & hing
- Saute for 3-4 minutes until Chillies are roasted nicely.Once the redchillies slightly changes color, Remove them from flame.
- Roast in medium flame if the flame is high, the chillies will turn black soon. So ensure the color is not changed drastically or else the idli podi wont be the same color as shown in the pic.
- Let the roasted dal, red chillies, sesame seeds be cooled for sometime. Say 5-7 minutes
- Now grind together redchillies,roasted urad dal,channa dal to a coarse powder. We like our idli podi to be bit coarse however if you want a smooth powder, grind it well
- Spicy Molagapodi is ready. Kindly store it in an air tight container so that the flavor stays for a longtime