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Idli Podi Recipe stored in a glass jar for serving with idli and dosa

Idli Podi Recipe | Easy Homemade Podi in Less Than 30 Minutes

This Idli Podi Recipe is a traditional South Indian dry chutney powder made with roasted urad dal, chana dal, sesame seeds, red chillies, and curry leaves. Ready in less than 30 minutes, this easy homemade milagai podi is flavorful, aromatic, and tastes delicious with idli, dosa, and even hot rice.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 20
Course: Cooking Basic / Condiment, Side Dish
Cuisine: south indian
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup urad dal 120 g
  • ½ cup chana dal 60 g
  • 1 tablespoon white sesame seeds 15 g
  • 4 dried red chillies adjust as per spice
  • 1 strand curry leaves
  • ¼ teaspoon hing powder
  • Salt to taste
  • 1 tablespoon oil

Equipment

  • Heavy-bottomed pan
  • mixer grinder
  • Measuring cups and spoons
  • Airtight container

Method
 

  1. Heat oil in a wide pan over medium heat.
  2. Add urad dal and chana dal. Roast on low to medium heat until golden and aromatic.
  3. Add sesame seeds, dried red chillies, and curry leaves. Roast for another 5 minutes until fragrant.
  4. Transfer the roasted ingredients to a plate and allow them to cool completely.
  5. Add the cooled ingredients to a mixer jar along with salt and hing powder.
  6. Grind to a slightly coarse texture or according to your preference.
  7. Allow the freshly ground podi to cool completely before storing.
  8. Transfer the idli podi to a clean, dry, airtight container.

Notes

  • Roast all ingredients on low heat to prevent burning.
  • Cool the ingredients completely before grinding for a longer shelf life.
  • I prefer grinding the podi slightly coarse for authentic homemade texture.
  • Adjust the number of red chillies according to your spice preference.
  • After grinding, allow the podi to cool completely before storing.
  • Always use a dry spoon while handling the podi.
  • Store in an airtight container at room temperature for up to 6 months.