clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


  • 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)


  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
Scroll to Top