Podi refers to dry powder in Tamil. Idli podi is usually eaten with Idli or Dosai (Please look out for my Idli recipe in the coming weeks). Idli podi is more like an instant mix & is an excellent alternative when full blown sides like Samabars cannot be prepared. Idli podi is also packed with proteins since it is made from different type of pulses. Just mix the Podi with sesame oil & voila! you are ready to eat with your delicious Idlis or Dosas. Here goes the recipe...
Ingredients
Channa Dhal - 1/4 cup
Urad Dhal - 1/4 cup
Toor Dhal - 1/2 cup
Red chillies - 3/4 cup
Curry leaves - 1/4 cup
Salt - 1 tspn
Sesame seeds- 4 tspn (optional)
Asafoteida - 2 piece or 1 tspn
Method
Dry roast all the ingredients separately. When it cools down grind them into a coarse powder. It is not necessary to roast the salt. Instead of roasting, I tried to oven roast them. It was an experiment to save time. It came out well.The method for oven roasting is as follows..
Spread the dhal in 3 different cookie sheets & put it in the oven at 300 degrees for 7-13 minutes till the dhal turns light brown. Make sure it's not over browned. Since different dhal roasts at different time, open the oven time to time and take out whichever turns light brown first. For red chillies, curry leaves and sesame seeds you can roast them in a pan. It doesn't take much time. If you prefer roasting them in oven, set the oven at 200 degrees and follow the same procedure as for dhal. So within 30 minutes all the ingredients will be ready to grind without spending much time near the stove. It will be roasted while doing something else. Another advantage of oven roasting the chillies is, it doesn't give out as much fumes as doing the other way. This podi will last for 2-3 months. If you are planning to keep it for long time, opt out the sesame seeds. It goes rancid in few months when roasted and ground to powder.
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