Idli powder (Idli podi) - Preparation time 15 to 20 mins
Mom used to make it in small quantity so that it will be fresh and crisp. The red chili used for making this podi should be red and crisp. I used to use broken urad dal which mom used to give. It will be fresh and split through the stone grinder which they have in our native place. When I went to work mom used to prepare all these podi and give to make my work easy. Thanks mom.
Ingredients:-
Urad dhal (Ulutham paruppu) - 1 cup
Hing or Asafoetida (Perungayam) - 3/4 tsp
Red chili - 8 to 10 (Increase or decrease to your taste and spice)
Rock Salt - As required
Preparation method:-
In a tawa roast the urad dhal till a nice aroma comes. You have to roast in medium flame so that the dal will be roasted to golden brown without burning.
When urad dal is roasted add asafoetida, salt mix well and transfer to a bowl to cool down.
Roast the chili till it become dark red and crisp.
When all the roasted ingredients are cool add red chili in blender and ground to fine powder and keep in bowl.
Add the roasted urad dal along with the chili powder (if you think adding all the chili powder will be too spicy you can hold little bit which can be used later) salt, asafoetida and ground to slightly coarse powder (like small rava).
For idli/ dosa varieties this podi will go well when mixed with sesame oil and consumed.
Really you love it. Some will roast and add coriander seed/ sesame seed to this podi but i love my mom's version simple, superb and tasty.
Another way to consume idli which is cold is to mix the podi, sesame oil and idli well. Easy tiffin to get rid of evening hunger.
While travelling, dad will mix idli podi with more sesame make a paste and apply over all the the idli's and he used to pack this podi idli will be delicious when consumed in after noon or night or next day morning :-). You know when I traveled abroad I used to carry this idli/ pulisadam packet so that when i reach the place and hungry i used to share with friends and take it.
Mom used to make it in small quantity so that it will be fresh and crisp. The red chili used for making this podi should be red and crisp. I used to use broken urad dal which mom used to give. It will be fresh and split through the stone grinder which they have in our native place. When I went to work mom used to prepare all these podi and give to make my work easy. Thanks mom.
Ingredients:-
Urad dhal (Ulutham paruppu) - 1 cup
Hing or Asafoetida (Perungayam) - 3/4 tsp
Red chili - 8 to 10 (Increase or decrease to your taste and spice)
Rock Salt - As required
Preparation method:-
In a tawa roast the urad dhal till a nice aroma comes. You have to roast in medium flame so that the dal will be roasted to golden brown without burning.
When urad dal is roasted add asafoetida, salt mix well and transfer to a bowl to cool down.
Roast the chili till it become dark red and crisp.
When all the roasted ingredients are cool add red chili in blender and ground to fine powder and keep in bowl.
Add the roasted urad dal along with the chili powder (if you think adding all the chili powder will be too spicy you can hold little bit which can be used later) salt, asafoetida and ground to slightly coarse powder (like small rava).
Really you love it. Some will roast and add coriander seed/ sesame seed to this podi but i love my mom's version simple, superb and tasty.
Another way to consume idli which is cold is to mix the podi, sesame oil and idli well. Easy tiffin to get rid of evening hunger.
While travelling, dad will mix idli podi with more sesame make a paste and apply over all the the idli's and he used to pack this podi idli will be delicious when consumed in after noon or night or next day morning :-). You know when I traveled abroad I used to carry this idli/ pulisadam packet so that when i reach the place and hungry i used to share with friends and take it.
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