Idli podi with dhaniya recipe - mixed dal, red chilli, sesame and traces of coriander seeds for flavour packed idli podi. with Full video, step by step pictures.
I always make idli podi like my mom does. It's very simple and flavourful.
Love asafoetida/ perungayam smell along with dal and red chilli in idli podis the best.
But had long time wish to try idli podi with a little of coriander seeds/ dhaniya in it.
I remembered my sis-in-law here had a different recipe, but it was very different one with more dhaniya, which I should try some other time.
As of now, I adapted the recipe from here and tried it. Now I should restrict myself without over eating idli dosa with podi.
Red chilli used in the recipe is according to my family preference. Please reduce or increase depending on yours and chilli's spice level.
The one I use is always mild spice so I use more. For more attractive bright red podi, you can try using half of kashmiri chilli or baydige chilli.
Either way, first grind red chilli to fine powder before grinding dal. This way the colour will be more brighter.
Also grinding dals coarse plays important role in colour. If you powder the dals too fine, it will become pale in colour.
Recipe card
Idli podi with dhaniya
Equipments (Amazon Affiliate links)
Ingredients
- 15 Red chilli long variety
- 2 tablespoon Coriander seeds
- ½ cup Urad dal
- ½ cup Chana dal
- ¼ cup Sesame seeds
- 1 sprig Curry leaves
- ½ teaspoon Jaggery
- ¼ teaspoon Asafoetida
- Salt
- Oil - as needed
Instructions
- Heat kadai/ heavy bottomed pan firstly with 1 tablespoon oil.
- Add ¼ teaspoon asafoetida,15 red chilli, ½ cup of urad dal, chana dal.
- Roast in medium flame until golden. Take care not to burn.
- Once dal is roasted well, remove in a plate.
- Add 1 teaspoon of oil in kadai. In goes 2 tablespoon coriander seeds. Roast until fragrant.
- Add a sprig of curry leaves and roast well.
- Remove in plate. Dry roast ¼ cup sesame seeds lastly until it pops.
- Transfer to the plate and cool everything completely.
- In a mixer, first powder roasted red chilli, required salt with ½ teaspoon jaggery.
- Add dals over it and powder coarsely. Mix in between by wiping the sides for even powdering.
Video
Notes
- Do not roast dal in high flame.
- Make sure to roast well.
- You can roast both dals and red chillis separately.
- For more attractive bright red podi, you can try using half of kashmiri chilli or baydige chilli.
- Use split urad dal with skin and black sesame seeds for more deep flavour.
Step by step photos
- Heat kadai/ heavy bottomed pan firstly with 1 tablespoon oil. Add ¼ teaspoon asafoetida,15 red chilli, ½ cup of urad dal, chana dal.
- Roast in medium flame until golden. Take care not to burn.
3. Once dal is roasted well, remove in a plate. Add 1 teaspoon of oil in kadai. In goes 2 tablespoon coriander seeds.
Roast until fragrant. Add a sprig of curry leaves and roast well.
4. Remove in plate. Dry roast ¼ cup sesame seeds lastly until it pops. Transfer to the plate and cool everything completely.
5. In a mixer, first powder roasted red chilli, required salt with ½ teaspoon jaggery. Add dals over it and powder coarsely.
Mix in between by wiping the sides for even powdering.
Serve mixed along sesame oil/ ghee/ coconut oil, with idli.
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