Delight of South Indian people.When iddli is served with sambhar,and varieties of
chutney ,most people always want this on their plates.It is served with sesame
oil/gingelly oil/olive oil made into a paste and served.Some have the art of making a well
in the centre of the powder ,and pouring oil in the centre dipping the iddli pieces
and enjoying.There are health benefits too in these powders.Even iddli pieces with these
podi are sold now in the markets,but i think it’s a joy when you know the art of making
it at home.I will be giving you 3 types of podi.So let’s get into the recipes
BENGAL GRAM PODI
1 cup red dry chillies (stalks removed)
1 cup bengal gram dal
1-2 tblsp.rock salt
white till seeds 2-3 tblsp (optional)
Dry roast the chillies and the gram dal separately.Slightly roast the rock salt,and the till
seeds separately.Powder the chillies first,when it is done coarse,add the roasted dal,and
powder as per your requirement(some like it coarse,some like it fine)Powder the salt and
add .Check for taste and add salt.Add the till seeds.Allow to cool ,and store and use.This
can be stored for more than a month.
CURRY LEAVES PODI/KARIVEPILAI PODI
1 cup curry leaves
1/4 cup ulundu (urad dal)
1/4 cup green gram
1/4 cup tuvar dal
1/4 cup bengal gram dal ( kadala parippu)
1 cup dry red chillies
1/8 cup whole coriander
2 tsp.cummin seeds
8-9 pips garlic (peel on)
rock salt powdered and added to taste after powdering
Dry roast the red chillies separately.Set aside .Now dry roast the rest of the ingredients
,except salt.till you see the ulundu turning brown (not burnt).Powder and store in clean
dry jars.This too has shelf life of more than a month.
Kollu podi (for fat loss)
1 cup dry chillies
1/4 cup kollu or horsegram
1/4 cup urad dal/ulundu
1/4 moong dal or green gram
1 tsp.fenugreek seeds
few curry leaves
Garlic 8-10 pips.
1 tsp peppercorns.
rock salt powder.
1-2 pieces kokum/goraka fried slightly in oil (optional)
Same as the previous one.
(photo shows tiny dosai with podi)