IDLI MILAGA PODI/TIFFIN PODI
A dry, spicy dal powder mixed with oil gives a perfect condiment for all South-Indian breakfast recipes.
Equipment
Kadhai or Wok
electric mixer grinder
Ingredients
- 1 cup urad dal
- ½ cup bengal gram
- ¼ cup tur gal
- 15 dry chillies
- ½ cup sesame seed ( black )
- 1 teaspoon asafoetida
- 1 teaspoon salt ( to taste )
Instructions
- Get ready with all the ingredients.
- In a kadhai dry roast urad dal separately on a low medium flame until it changes light brown in colour and keep it aside.
- Same way dry roast Channa dal until raw smell disappear and turns light brown and keep it aside.
- Dry roast Tur Dal for a minute and keep it aside.
- Now dry roast dry chillies lightly before it completely changes it colour and keep it aside.
- Now switch of the gas flame and add Sesame seeds and toss well until it starts to splutter and keep it aside
- Finally add Asafoetida and roast for few seconds and keep it aside.
- Let all the roasted ingredients cool completely
- In a clean dry Electric mixer jar grind Dry chillies to coarse powder.
- To it add roasted Dal and grind to coarse powder. Add salt to taste and pulse for few seconds until salt is evenly mixed in the mixture
- Now transfer on to a plate and let it cool for few minutes. Store it in an airtight glass jar or steel jar and it stays fresh for a month or two. Mix Idili Podi/Idli Milaga Podi/Tiffin Podi with oil or Melted ghee and relish it with any South Indian Breakfast.
Notes
Use good quality ingredients.
Dry roast each ingredient separately .
Let the roast Dal cool completely before grinding.
Store it in an airtight container or steel jar and use dry spoon for serving.
Tried this recipe?Let us know how it was!