IDLI PODI

     Idli Podi is a simple yet tasty accompaniment for South India Tiffin items like Idli, Dosa, Uthappam, Paniyaram etc.,  Sprinkle spicy Idli Podi on top of Idli Fry to make them spicy and tasty. Idli Podi has a special place in all South Indian households and every kitchen has a version of their own to name their style & to mark their taste and preference.
     When we were in India, I used to buy Sakthi Masalas or CBR Idli Milagai Podi. After coming down to Malaysia, I had a tough time to get all these Indian products around.  There were a lot of things which were not available here that I started trying out recipes, which I thought was very difficult to make. In the long list of items were all kinds of spice powders. Whenever I used to travel back home, I used to buy loads of these masala and spice powders, but I thought it would be handy if I learn to make them at home.
    I started to get the taste of this condiment mainly after trying this version after a lot of other recipes.  This recipe is from a very old Tamil cookbook, my dad bought for me during a train journey.  After few variations, I started getting it to suit our taste - my version of Spicy Idli Podi.
     Both my kids are not big fans of Idlis, but they like to have Mini Idlis sprinkled with this Idli Podi and a hearty drizzle of Gingelly Oil(Sesame Oil) over it.  Especially they love to have it packed in their lunch boxes to school. Then comes the spicy Podi Dosai - Crispy Dosais topped with Idli Podi and Gingelly Oil or Plain/Vegetable Uthappam with spicy Idli Podi sprinkled over it, is the most sought out dinner menu at home. 

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Cuisine - South Indian
Recipe Type - Spice Powder
Spice Level - Medium-High
Difficulty - Easy
Yields - 350 - 400 Gms
Author - SM

Preparation Time - 5-10 Minutes
Cooking & Grinding - 15-20 Minutes

INGREDIENTS :

Urad dhal / Black Gram Dhal - 200 gms
Channa Dhal / Bengal Gram Dhal - 100 gms
Dry Red Chillies - 100 gms
Garlic - 1 Big pod
Curry leaves - 4-5 sprigs
Asafoetida - 1 tspn
Salt - To taste

METHOD :

• Dry roast Black Gram Dhal and Bengal Gram Dhal until slightly golden brown separately.
• Dry roast dry Red Chillies until they are fragrant with brown spots. Do not over toast.
• Dry roast Curry Leaves and slightly crushed Garlic until they are totally dry.
• Fry Asafoetida for a while.
• Allow the ingredients to cool down. 
• Toss them into a blender jar along with salt and grind it into a fine powder.
• Can serve Idli Podi mixed with Gingelly Oil/Coconut Oil/Melted Ghee.
• Goes well with Idlis, Dosas or Uthappams.
• Serve Idli Fries with a hearty sprinkle of Idli Podi for a spicy and tasty snack.
• Can prepare, Podi Dosai - Crispy Dosais topped with Idli Podi and Gingelly Oil or Plain/Vegetable Uthappam with spicy Idli Podi sprinkled over it.

NOTES :

• Keep the flame low while dry roasting the ingredients for Idli Podi.
• Perfectly roasted ingredients increase the shelf life of Idli Podi.
• Adjust the amount of Dry Red Chillies to suit your spice level.
• Can grind the Idli Podi into a coarse powder, if preferred.
• Can add a small piece of jaggery if you like a bit of sweetness in the recipe.
• Store them in sterilised airtight jars in moisture-free place.
• Can store Idli Podi up to three months at room temperature.