Idli podi recipe – a flavorful spice powder made of lentils and few spices. Idli podi is used with south Indian breakfast idli. I make idli podi only few times a year, it is the peanut podi or flaxseed podi that i prefer to make since they are the kids favorite at home and more healthy. But idli podi has a unique flavor and taste that can be a good addition to serve with idli topped with sesame oil or hot ghee.
To make idli podi, i use chana dal, urad dal, dried coconut and sesame seeds in equal quantities. Dried coconut is optional but i prefer to use since it is high in calcium. It gives a nice nutty aroma but ensure to use fresh and good quality copra. Do not use rancid smelling coconut.
Red chilies are used to spice up the idli podi. To add flavor cumin and garlic are used. For health benefits curry leaves or flax seeds can also be added. These proportions work well to make a flavorful idli podi.
I do not use tamarind and jaggery, only reason there is no way to filter and use them for this recipe, so i skip them. idli podi remains fresh for a couple of months if handled with moist free spoons.
For more South Indian recipes, you may like to check
Dosa recipe
Poori recipe
Restaurant style masala dosa
Uttapam
Paniyaram
You can also use this podi for other breakfasts like upma, idli, semiya upma and even with rice. During winters, you can also add a bit of dry ginger or ginger powder to this idli podi.
Idli podi recipe
Idli podi recipe | How to make idli podi recipe | Podi recipes
This homemade Idli podi is a flavorful spice powder to accompany south Indian breakfast idli, dosa, upma etc.
Ingredients (240 ml cup used)
- ¼ cup chana dal or bengal gram
- ¼ cup urad dal or urad dal
- ¼ cup sesame seeds
- salt as needed
- 6 to 8 red chilies (adjust to suit your taste)
- 1 to 2 garlic cloves (optional)
- 1 tbsp cumin or jeera
How to make the recipe
Preparation for idli podi
- Wash curry leaves and leave the sprigs on a clean kitchen cloth for the water to dry off.
- Clean all the ingredients, pick debris and discard.
Dry roast chana dal and urad dal unil golden and aromatic. Set them aside to cool in a plate.
Next dry roast red chilies till crisp. Set these aside as well.
- To the same pan, add curry leaves and roast on a low flame till they turn crisp. Set these aside as well.
Add sesame seeds and cumin to the hot pan and roast till the sesame seeds begin to splutter.
- Add coconut,garlic and toss. Set this aside as well to cool.
How to make idli podi
Powder red chilies and dal first in a blender jar.
To the same jar, add the curry leaves, sesame, cumin, coconut and garlic. Also add in salt and blend to a powder.
- Store idli podi in an airtight dry jar.
Recipe Notes
I have not used oil completely in this recipe. However you can fry the red chilies and curry leaves in hot oil. If you prefer to store the idli podi for a few months then avoid oil and coconut too in the recipe.
I always use sesame and coconut in my idli podi as they are high in calcium & other nutrients.
For variations you can also use roasted peanuts or flax seeds.
Preparation for idli podi
1. Dry roast red chilies till they turn crisp. Set this aside. Dry roast urad dal and chana dal on a medium flame till lightly golden and aromatic. Transfer these to the plate. I did them together. The red chilies didn’t crisp well this way.
2. Add curry leaves. I prefer to dry roast instead of using oil. If you prefer you can fry them in oil.
3. Dry roast on a low flame till they turn crisp. Set these aside as well.
4. Add sesame seeds, cumin and coconut. Fry until the sesame seeds turn fragrant. Using copra gives the best taste and flavor instead of using ready desiccated coconut.
5. If using garlic add it now. Then toss for a while. You can skip garlic but it adds a good flavor. Cool all these ingredients.
How to make idli podi
6. Powder finely red chilies and dals first. Scrape off the sides of the blender jar, then add sesame seeds, coconut, cumin, garlic and salt. Powder them. If you try to blend all the roasted ingredients together, it may yield a very coarse powder.
Store idli podi in an airtight glass or steel jar. It keeps good for several months.
Sangita says
My daughter loves idly podi
U r receipe great. It comes very good
swasthi says
Thank you so much Sangita
Glad your kid loved it
🙂
Jhansi says
Very good. My kids liked it with idli and dosa
swasthi says
Thank you
Visa says
Hi…i alrdy made tis podi twice. 1st for my family & 2nd time for my parents last wk. It was a quick & simple recipe. All like it very much. I dont hv flax seed, so i didnt add. Tq.
swasthi says
Welcome Visa
Thanks for trying and the comment too.
🙂
Tharun says
Hi sister
I have a question how long days it will not spoil when we packed it. because it would like to prepare once are twice a year. that why? I am a lazy person too.
swasthi says
Hi Tharun
I don’t think it will smell good for more than 2 months. If you refrigerate it may keep good for 3 to 4 months.
Sangeetha says
Thank you the recipe Swasti. My daughter loves idli podi and this is a keeper.
swasthi says
Welcome Sangeetha,
Thanks for the comment
Swathi says
Tamarind add chesara Swasthi Garu?? Ingredients lo mention chesaru kani I don’t see the same used in the preparation steps… Pls let me know if we should add tamarind or not
swasthi says
Hi Swathi
I have not added tamarind because it is difficult to clean it and add. But if you like you can add very little..
C.V.Geetha says
very gud
swasthi says
Thanks Geetha
Zainab says
Hi
Can I use black sesame seeds.
swasthi says
Zainab,
not sure how it tastes, may be bitter.
But I know of a method to reduce the bitter ness in balck sesame seeds.
Wash them with lot of water. Rub and wash well. You will see a lot of skin going off. Drain and dry on a cloth. Dry roast when it is slightly dry.