Idli powder

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.

Idly podi / podi

Idli podi / podi


  1. Split chana dal  –  half cup
  2. Urad dal  /  black gram  –  half cup
  3. Coriander seeds  –  three-fourth tsp
  4. Cumin seeds  –  three – fourth tsp
  5. Dry red chilli  –  six to eight
  6. 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.


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