Chettinad style idli podi recipe an indian staple sidedish for breakfast or dinner.
Chettinad style idli podi recipe with step by step pictures and video.Idli podi is one of the staple in our household even though I make chutney sometimes kids and hubby search for idli podi so I always make a batch ready once it gets over.
I have tried few store bought idli podis during my initial stages of cooking when I was not used to making idli podi at home.I have tried sakthi masala idli podi, mtr, aachi, annapoorna etc but mittu was reluctant to eat it as they are either too spicy or too strong in flavour which did’t suit her taste buds so that was the main reason I never buy store bought these days.
I have posted many versions of idli podi as I love trying different varieties and this chettinad style is an addition to my recipe book.I saw this recipe in a cookbook so jotted down and kept long back and tried it only now.
What is idli podi?
Idli podi is a flavourful sidedish made with lentils and spices.It is know by different names which varies in each household like idli podi, idli milagai podi,chutney powder,gun powder,idli karam podi, thool etc.
What is idli podi usually served with?
Traditionally it is served with gingelly oil served as a sidedish for idli or dosa but more popular with idli so named as idli podi.
Variations:
- You can adjust the spice level according to taste.If you want a more bright red color then use more of kashmiri chillies and less of normal chillies.
- Other ingredients I wouldn’t suggest for any variations as it might change the flavour of the chettinad style.
Chettinad style idli podi recipe
Ingredients
To be roasted 1:
- 1 tsp oil
- 1 cup whole urad dal
- 1/4 cup toor dal
- 1/8 cup chana dal
- 15 nos dry red chillies
- 5 nos garlic
- few nos curry leaves
To be roasted 2:
- 2 tsp poppy seeds
- 1/4 tsp hing
- rock salt to taste
Instructions
- To a heavy bottomed kadai all the ingredients listed under 'To be roasted 1', roast until golden.
- Once its golden add the ingredients listed under 'To be roasted 2:' give a good toss , roast for 2mins and switch off.
- Transfer to a plate, cool down completely then transfer to dry mixer jar.
- Grind it slightly coarse, spread it over a plate, cool down then store.
- Serve with idli / dosa with gingelly oil.
Notes
- Cool down completely before grinding and storing to avoid water vapour.
- Adjust spice level according to taste.
- Store in clean dry jar.
- You can use half of kashmiri and half of normal red chillies too.
Chettinad style idli podi recipe video
How to make chettinad style idli podi recipe:
- To a heavy bottomed kadai all the ingredients listed under ‘To be roasted 1’, roast until golden.
- Once its golden add the ingredients listed under ‘To be roasted 2:’ give a good toss , roast for 2mins and switch off.
- Transfer to a plate, cool down completely then transfer to dry mixer jar.
- Grind it slightly coarse, spread it over a plate, cool down then store.
Serve with idli / dosa with gingelly oil.
My tips while making chettinad idli podi:
- Cool down completely before grinding and storing to avoid water vapour.
- Adjust spice level according to taste.
- Store in clean dry jar.
- You can use half of kashmiri and half of normal red chillies too.
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