Serves 19 · Prep 5 min · Cook 10 min · 37 calories per serving
A flavorful and aromatic South Indian spice powder, also known as 'gunpowder', traditionally served with idli or dosa.
Why it's healthy
Idli Podi is a nutrient-dense condiment primarily due to its lentil and seed base. The chana dal and urad dal provide a significant amount of plant-based protein, crucial for muscle maintenance, and dietary fiber, which supports digestive health and helps regulate blood sugar levels. Sesame seeds are an excellent source of healthy monounsaturated and polyunsaturated fats, along with essential minerals like calcium for bone health, magnesium for nerve function, and iron for oxygen transport. The inclusion of spices like asafoetida is traditionally known to aid digestion and reduce bloating. This powder offers a flavorful way to boost the mineral and protein content of a meal.
Ingredients
1/2 cup Urad Dal (split black gram)
1/4 cup Chana Dal (split chickpeas)
8-10 Dried Red Chilies
2 tbsp White Sesame Seeds
1/4 tsp Asafoetida (Hing)
1 tsp Salt (or to taste)
1 tsp Sesame Oil (optional, for roasting)
Instructions
Heat a heavy-bottomed pan over low-medium heat.
Dry roast the urad dal until it turns light golden brown and aromatic. Remove from the pan and set aside.
In the same pan, dry roast the chana dal until it turns golden brown. Remove and add to the urad dal.
Roast the dried red chilies for about a minute until they are crisp. Be careful not to burn them. Add them to the dal mixture.
Roast the sesame seeds until they start to pop and turn light brown. Add them to the mixture.
Allow the roasted ingredients to cool down completely to room temperature.
Transfer the cooled mixture to a grinder or blender. Add asafoetida and salt.
Grind to a slightly coarse powder. Do not over-grind, as it can release oils and become pasty.
Store the Idli Podi in an airtight container. To serve, mix a spoonful with sesame oil or ghee.