Saturday, April 20, 2024


Idli Podi

This is an accompaniment to idli and thosai dishes.


Dry chillies 100 Gms
Gingelly seeds white 100 Gms
Urid dhal split and clean 2 tablespoon
Gram dhal 2 tablespoon
Asafoetida ¼ teaspoons
Salt to taste
Oil 2 tablespoons


Dry roast the gingelly seeds until they turn golden.

Fry gram dhal, urid dhal and dry chillies separately in oil and when cool grind them all together in a grinder to a gritty powder.

Add asafoetida and gingelly seeds and finish grinding.

The end product is neither fine nor coarse, somewhat in between.

This will keep for few days.