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Ellu Podi for Idli, Dosa and Rice – Sesame Seed Lentil Powder

by | Aug 31, 2016 | 25 comments

ellu-podi-recipe-powder

If you are a regular reader of Kannamma Cooks, you know about the legendary kola urandai that is a signature dish of neikarapatti amma. This ellu podi is another signature dish on the breakfast table at Neikarapatti. This is my brothers favorite. So throughout the year, whenever amma came to Coimbatore, this ellu podi would be packed in initialed stainless steel dabbas and left at my aunts place for my brother. Those days, all the dabbas / boxes were made of stainless steel or brass. It would have the initials of the lady of the house, carved on them. There would be so many dabbas coming and going from ones house. The initial would tell the identity of the dabba and it would be returned correctly. Then came the world of Tupperware and zip-locks. Aw! my beautiful eighties and nineties. Life was slow, people met more often in person and life was just nice. Its all but beautiful memories now! Coming back to this ellu podi! This is an excellent lentil powder that can be served with idli and dosa just like idli milagai podi. It also goes well with rice mixed with some ghee. Here is how to do ellu podi!

Ellu Podi – Sesame Seed Lentil Powder for Idli Dosa and Rice / Sadam. Tamil style recipe from kongunad. Black Ellu Idli Milagai Podi.

We will be roasting all the ingredients separately. First we will roast the black sesame seeds. Traditionally the seeds and lentils are dry roasted. But I add a teaspoon of peanut oil while roasting. It fries really well bringing the robust aromas out. Take a pan and add in a scant teaspoon of oil. Add in the black sesame seeds and fry on a low flame. Low Flame is the key while making any South Indian lentil powder. Cooking on high flame will burn the ingredients. Fry the seeds till they have a glossy shine and they are very hot to touch. It will look oily. The seeds will start to burst. That’s a sign that the seeds have been roasted. Remove from the pan and spread on a plate or a newspaper to cool.

ellu-podi-recipe-sesame

In the same pan add in a teaspoon of oil and add whole white urad dal. Use unpolished urad dal. Roast the lentil 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.

ellu-podi-recipe-dal

In the same pan, dry roast the curry leaves and the dried red chillies. Wait for the curry leaves to dry and the chillies to fluff up. Remove from the pan and spread on a plate or a newspaper to cool.

ellu-podi-recipe-chillies

Spread all the ingredients on a news paper and let it cool completely.

ellu-podi-recipe-cool

Add in the cooled ingredients to a mixie jar. Add in the salt and asafoetida (hing). Grind to a slightly coarse powder. If you like your powder to be smooth, pulse several times mixing in-between. I like the slight crunch of the lentils. So I keep it very slightly coarse. Grind to a consistency that you like.

ellu-podi-recipe-salt

You can store this ellu podi at room temperature for upto 15-20 days. If you are going to need it for a longer time, then store the podi in zip tote bags in the freezer. It stays fresh for upto 4-5 months in the freezer.

Mix the ellu podi either with sesame oil (nallennai) or ghee and serve with idli or dosa. If serving with rice, add a teaspoon of the powder and a teaspoon of ghee to a cup of rice. Mix well and serve.

ellu-podi-recipe

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ellu-podi-recipe

Ellu Podi for Idli, Dosa and Rice – Sesame Seed Lentil Powder

Ellu Podi – Sesame Seed Lentil Powder for Idli Dosa and Rice / Sadam. Tamil style recipe from kongunad. Black Ellu Idli Milagai Podi.

  • Total Time: 25 mins
  • Yield: 2 cups / 30 servings 1x

Ingredients

Scale
  • 2 teaspoon peanut oil
  • 1 cup black sesame seed
  • 1 cup whole white urad dal
  • 4 sprigs curry leaves
  • 10 dried red chillies
  • 1 teaspoon salt
  • 1 teaspoon asafoetida (hing)

Instructions

  1. In a pan, add a teaspoon of oil and roast the sesame seeds until they are glossy and aromatic. Set aside on a plate to cool.
  2. In the same pan add in a teaspoon of oil and add whole white urad dal. Roast the lentil until it smells nutty and the dal turns color. Set aside on a plate to cool.
  3. In the same pan, dry roast the curry leaves and the dried red chillies. Wait for the curry leaves to dry and the chillies to fluff up.
  4. Spread all the ingredients on a news paper and let it cool completely.
  5. Add in the cooled ingredients to a mixie jar. Add in the salt and asafoetida (hing). Grind to a slightly coarse powder.
  6. You can store this ellu podi at room temperature for upto 15-20 days. If you are going to need it for a longer time, then store the podi in zip tote bags in the freezer. It stays fresh for upto 4-5 months in the freezer.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Spice Powder
  • Cuisine: Tamilnadu

ellu-podi

25 Comments

  1. JAVED

    NUTRITIONAL FACTS GIVEN IT IS FOR ELLU PODI

    Reply
  2. BRM

    Thank you for this and other fabulous Kongunadu recipes. My parents are from the region but I grew up in other parts of the world. Your recipes remind me of all my childhood favorites that grandma used to make. Really happy to find your website. Please keep posting more Kongunadu recipes. I am so thrilled to have found your site.






    Reply
  3. Pari

    Hi.. Can I add black urad dal?? I mean with the skin .. I don’t have white urad dal in hand..

    Reply
  4. Indira kiran

    Hi,Madam your recipes are simply innovative and good and easy to make in a simple ways.
    I wish you to come up with such many more interesting recipes for all.

    Reply
  5. Chamu

    I have a doubt sis .. sesame is heaty food in nature so how to compensate the heat nature of it ?

    Reply
    • Suguna Vinodh

      You can have everything in moderation.

      Reply
  6. Poorni

    Awesome recipe… Yummilicious.. perfect product for adolescent girls ND young adult women






    Reply
  7. Sathya

    Just made this delicious podi. I doubled the red chillies quantity as we like the podi a bit fiery, turned out great! Thank you for the posts, your site has become my goto page for recipes.






    Reply
  8. Shameema

    Hai sugun
    U stole my heart.D way u explain your memories make me travel along with u as a childhood friend.I’m a malayalee brought up in Tamilnadu .l love tamilians,especially innocent villagers.l see them through your journey. I welcome u to my house. I tried ellupodi today.Lovely!
    All r praising me like anything.
    CREDIT GOES TO U.

    Reply
  9. Shameema

    Hai sugun!
    Should v mix oil (gingelly/coconut)with ellupodi for dosai? as I commonly use it for paruppupodi powder for dosai.

    Reply
  10. Shameema

    I’m a new viewer .On seeing d comments I tried tamilian fish curry.It was awesome. Wish to try all your recipes..Thank you very much.

    Reply
  11. Priya

    Hello Suguna ka,
    Your recipes are simply delicious and now i am almost making any one of your recipe thrice a week.(Sure on weekend one day)
    This weekend it was mutton kuzhambu and chukka.
    My husband and son loved it! It was a pleasure!
    Thanks for your contribution.
    And as i already mentioned in a separate comment. It feels like home following your recipe.






    Reply
  12. Poonguzhali

    Hi,
    Can I use white sesame seeds in place of black for the same recipe? I love all your recipes by the way. They are all so authentic. I loved the Chettinadu Fish Kulambu. It tasted awesome!! Thanks.






    Reply
    • Suguna Vinodh

      This recipe tastes good with black sesame seeds Poonguzhali. The husk gives an earthy flavor.

      Reply
  13. Suba

    Made this today for Thosai and it tasted heavenly. Thank you very much for sharing the recipe.

    Reply
  14. Shree

    Hi… Can this be given to toddlers ?

    Reply
    • Suguna Vinodh

      Yes. It can be given to toddlers. I would give this to my son with idlies tossed in ellu podi and ghee.

      Reply
  15. Gowthami

    Hi Suguna,

    If you have prepared Ellu Urundai (Sweet), could you please share the recipe.

    Reply

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