Dosa / Idli Podi

Idli-Dosa Podi

Every family in South India have their own recipe for Idli/Dosa Podi/ Milagai Podi. It can be stored for three or four weeks. It is a blend of lentils and spices. Its real taste is brought out when eaten with idli or dosa. It is a quick side dish when there is little time to make breakfast. Idli/ Dosa Podi is eaten by mixing the spice powder with sesame oil.

Ingredients:

  • Oil – 1 tsp
  • Dry red chillies – 1/2 cup
  • Urad Dal – 3/4 cup
  • Chana Dal – 1 tbsp
  • White Sesame seeds – 1 tsp
  • Raw rice – 1 tsp
  • Hing/ Asafoetida – 3/4 tsp
  • Salt – to taste

Method:

Idli-Dosa Podi 1

  • Heat oil in a nonstick pan.
  • Add the red chillies and fry them till they puff up or for 15 seconds.
  • Remove the red chillies from the pan and transfer it to a plate.
  • In the same pan add urad dal, channa dal, sesame seeds and raw rice.
  • Keep stirring continuously until the urad dal and channa dal turns brown.
  • Make sure that the dal turns brown but it must not be burnt.
  • If the dal is not fried properly, the dosa/idli podi will have a raw flavor.
  • Idli-Dosa Podi 2

  • Transfer the dal mixture to the plate that contains the fried red chillies and let it cool down.
  • When the dal has cooled down completely, grind the the spices together in a mixer.
  • Add salt to taste before grinding it.
  • You can grind it to a coarse or smooth powder.

Notes:

  • After grinding the podi, mix it with a little oil and taste it.
    If the podi is too spicy, add more salt to the powder and mix well.
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2 thoughts on “Dosa / Idli Podi

  1. Hi Uma..How long do you think the batter for Dosa be left to ferment. My problem has been that if I let it sit for short time, it tastes very mealy but too long makes it taste sour…any suggestions..Thanks

    Love Tasty Recipes

  2. umamithun says:

    I grind dosa/idol batter around 4 in the evening and let it ferment overninght. I put it in the fridge at 8:30 or 9 in the morning.

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