After sharing some experimental recipes in previous posts, I wanted to post a very basic recipe – idly powder. It can be used in many dishes – idli, dosa, curry, chapathi stuffing etc. Its the main ingredient in the hugely popular ‘podi dosa’ served in many restaurants. Idli smeared with this powder is a very healthy snack and is very useful when you have to cook something quickly. This particular recipe is from my grand-mom.
- Split chana dal – half cup
- Urad dal / black gram – half cup
- Coriander seeds – three-fourth tsp
- Cumin seeds – three – fourth tsp
- Dry red chilli – six to eight
- Salt – to taste
In a pan, dry roast all ingredients (expect salt) one by one until they are light brown. Let it cool. Add salt and grind it in a mixer.
Note : If you don’t have indian mixer, use coffee grinder (add little at a time).
Makes approximately one cup and one-fourth cup
15 to 20 mins
Stays for two to three months in airtight container. If you want to store for a long time keep in refrigerator.