Recipe for podi idli made with coconut idli podi / chutney podi. This recipe can be adapted easily at home and makes for perfect accompaniment to idlies. Recipe with step by step pictures.
We love podi dunked idlies at home. This variation of idli podi made with dry coconut is rich and makes for the best podi idlies that is perfect for travel or for parties. The ratio of podi to idlies is very important. The more, the better. There are two types of people when it comes to podi idlies. People who love to dunk their idlies in ghee soaked podi and the other who love to dunk it in sesame oil (Indian gingely oil) soaked podi. I heavily fall for the sesame oil podi idlies while my son and husband love ghee soaked podi idlies. These are also perfect for parties and can be made well in advance.
The key to a good idli milagai podi is the slightest sandy texture when you bite into them. You can achieve that texture only by slow roasting, making sure that the lentils turn golden. Low heat is key. Here is how to do it. You will need toor dal, moong dal, urad dal and fried gram (daliya / pottukadalai).
Heat a pan and add in quarter teaspoon of coconut oil and add quarter cup of white urad dal. Roast the dal in low flame until golden brown. Keep sauteing to avoid burning. Have patience and roast slow until the aroma comes and the dal turns color. Remove from the pan once the dal is golden. Set aside on a plate to cool. Do the same with toor dal. Roast it in oil until golden and set aside on a plate to cool.
Roast the moong dal and fried gram just like we roasted the other lentils. Roast the lentils until it smells nutty and the dal turns color. It should be really golden in colour. Always roast on low flame. That is the key. Remove from the pan once the dal is golden. Set aside on a plate to cool.
Dry roast red chillies on the same pan until you can smell them. Remove the chillies from the pan and set aside on a plate to cool. I have used gundu chillies today. Guntur chillies also works well for this recipe.
Note: Do not remove the stalk. If you do not want to use the stalk, remove it after roasting. Else the seeds will spill and when the seeds get roasted, it becomes really potent and it will become an irritant to the eyes and nose.
Set aside the roasted ingredients on a plate to cool. Let all the ingredients cool to room temperature.
While its cooling, add in the asafoetida (hing) and the salt to the mixture. Mix well.
Add in the jaggery and the tamarind. This is the secret to this podi.
Add in all the ingredients to the mixie except the roasted dessicated coconut. Grind to a fine powder. Adding the coconut in the beginning will make the oil to release from the coconut. So always add the coconut in the end.
Once the lentils are powdered, add in the coconut and pulse the mixture in the mixie a few times. Take caution not to grind for a long time after adding the coconut. Stop grinding when the mixture looks powdered. Idli podi is ready.
Now, lets make podi idlies:
Here is the recipe for making idlies. Cook the idlies and let it cool. Once the idlies are cool, we can proceed. Add in half a teaspoon of Indian sesame oil or ghee to each of the idlies. For a good podi idli, 1/2 teaspoon oil : 1 idli is the ratio. Spread the oil on the idlies using your fingers so the oil is evenly coated.
Take a plate and add in about half a cup of the podi. Dunk the idlis on the podi.
Take the podi and try to gently press it on the idlis so it adheres well.
Let the podi idlies rest for half an hour before serving.
- 1 teaspoon coconut oil for frying the lentils
- ¼ cup Urad Dal
- ¼ cup Toor Dal
- ¼ cup Moong Dal
- ⅓ cup Fried Gram - Daliya / Pottukadalai
- 15 dried red chillies
- 1 cup Dessicated Coconut Flakes
- ½ teaspoon asafoetida (hing)
- 1 teaspoon rock salt
- 2 teaspoon jaggery
- ½ inch piece tamarind
- 8 Idlies
- 4 teaspoon ghee or Indian sesame oil
- ½ cup idli podi
- Heat a pan and add in quarter teaspoon of coconut oil and add quarter cup of white urad dal. Roast the dal in low flame until golden brown. Keep sauteing to avoid burning. Have patience and roast slow until the aroma comes and the dal turns color. Remove from the pan once the dal is golden. Set aside on a plate to cool. Do the same with toor dal. Roast it in oil until golden and set aside on a plate to cool.
- Roast the moong dal and fried gram just like we roasted the other lentils. Roast the lentils until it smells nutty and the dal turns color. It should be really golden in colour. Always roast on low flame. That is the key. Remove from the pan once the dal is golden. Set aside on a plate to cool.
- Dry roast red chillies on the same pan until you can smell them. Remove the chillies from the pan and set aside on a plate to cool.
- Switch off the heat and add in the dessicated coconut (dry coconut / kopparai). Let the coconut roast in the residual heat. Keep sauteing once in a while for a minute. Set aside.
- Set aside the roasted ingredients on a plate to cool. Let all the ingredients cool to room temperature.
- While its cooling, add in the asafoetida (hing) and the salt to the mixture. Mix well.
- Add in the jaggery and the tamarind. This is the secret to this podi.
- Add in all the ingredients to the mixie except the roasted dessicated coconut. Grind to a fine powder. Adding the coconut in the beginning will make the oil to release from the coconut. So always add the coconut in the end.
- Once the lentils are powdered, add in the coconut and pulse the mixture in the mixie a few times. Take caution not to grind for a long time after adding the coconut. Stop grinding when the mixture looks powdered. Idli podi is ready.
- Cook the idlies and let it cool. Once the idlies are cool, we can proceed. Add in half teaspoon of Indian sesame oil or ghee to each of the idlies. For a good podi idli ½ teaspoon oil : 1 idli is the ratio. Spread the oil on the idlies using your fingers so the oil is evenly coated.
- Take a plate and add in about half a cup of the podi. Dunk the idlis on the podi.
- Take the podi and try to gently press it on the idlis so it adheres well.
- Let the podi idlies rest for half an hour before serving.
Podi turned out really yummm!! Thank you so much for sharing the recipe!! Can we store this podi in the container and keep it outside or it needs to be kept in the fridge. And for how long will the podi remain if kept outside?
This podi will stay good outside for up to a month as we are using dessicated coconut. If using fresh coconut, then store it in the fridge and use it within 10 days.
ok great! Thank you so much for sharing!!