My kids and husband love Homemade Idli Dosa podi. They have their breakfast without any complain if served with this powder. The taste is much better than those readily available in the market.
- Urad dal is one of the richest sources of protein in vegetarian diet.
- It is a healthy pulse as it contains Vitamin B and minerals like iron, potassium, calcium and magnesium.
- Urad dal consumption on a regular basis helps in increasing the energy levels as it help in replenishing the body’s iron stores and keeps you active.
- Urad dal has both soluble and insoluble fiber which is good for digestion and also prevents constipation and thus benefits health.
- Asafoetida helps in treating flatulence.
Urad Dal – 100 gms (Whole)
Dry Red Chilli – 12 (Byadgi or Kashmiri Variety)
Hing (Asafoetida) – 1 teaspoon (tsp) (If using compounded hing, use a pinch or two as they are quite strong)
Mustard seeds – 1/2 tsp (optional)
Oil – 1 tsp
Salt – ¾ tsp to 1 tsp or to taste
Preparation time – 15 mins
Cooking time – 5 mins
Total time – 20 mins
Serves – Depending on usage it lasts for a week for our family of four
- Heat 1 tsp oil in a pan.
- [Optional] Add Mustard seeds to it. Let it splutter. Set the Mustard seeds aside.
- In the same pan, add Chillies to the remaining oil. Roast the Chillies till it puffs and becomes crisp. Set the Chillies aside.
- Now add the Urad Dal to the pan and roast until the Dal turns golden brown and gives a nice aroma.
- Transfer the roasted ingredients to a Mixie jar.
- Add Hing and Salt to taste. My family likes their podi with a grainy texture. You can powder this coarsely too.
- Cool and powder everything.
- Lastly, add the spluttered Mustard seeds.
- Check for salt and add more if required. Cool completely and transfer the podi to an air tight container
- Addition of mustard seeds in the podi is optional. You can skip the step 1 and proceed directly to step 2. Also, if skipping step 1 reduce the quantity of oil to ½ tsp.
- I sometimes add whole curry leaves to the podi. If you like the flavors of curry leaves, add it after the mustard seeds have spluttered in step 1. Roast the curry leaves until crisp. You should be able to crush them using your hands. Add it to the podi in the last step.
- I sometimes make the podi without adding mustard seeds and curry leaves. Taste remains the same.
- If using powdered hing, you can directly add it while making the podi. If using compounded hing, fry it in oil until it puffs and changes color, cool it and then use it while making the podi.
- The real success of this podi lies in the chilli variety being used and also the roasting of the dal. So, use red chilli variety that gives you bright color and is less spicy. Also, roast the dal well until raw smell disappears completely.
Relish this podi with Idli, Dosa and Rice mixed with little oil or Ghee.
My daughter loves having this podi mixed with Gingelly oil for almost all breakfast items like Chapathi, Poori, Pongal, Idli, Dosa and even Rice.