Ellu Podi is a flavourful condiment made by grinding roasted lentils, sesame seeds and few basic spices. This podi is slightly coarse with nice crunch, flavour and aroma. It is used as a side for idli, dosa by mixing it with oil or ghee, you can also add this in hot rice along with ghee.
The ingredients are roasted well and then grind together to make this powder. Each ingredient is roasted to golden brown colour and brings out nice flavour. Sesame seeds has more calcium than in milk so do try to include it often. This is one of my favourite podi variety for idli, dosa.
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About Ellu Podi
Ellu Podi is made by roasting urad dal, chana dal, sesame seeds, red chillies, curry leaves and rock salt. When you roast each ingredient it brings out different flavours. Sesame seeds becomes fragrant and pops up when they are ready. The lentils turns golden and adds nutty taste.
The texture comes out slightly coarse because you grind everything together. This coarse texture feels nice on idli, dosa and adds crunch to every bite. When you mix this powder with oil it coats the rice or idli nicely.
The powder stays dry and crispy when stored properly in an airtight container. Red chillies adds heat and kashmiri chillies adds colour to the podi. I have kept it simple to enjoy the full flavour and taste of sesame seeds.
Years back, I remember the first time I tasted this podi was in my aunts place and immediately got the recipe from her. I wrote it in a piece of paper, came home and tried it. We all loved it so much that now it has become a staple at home.
Similar Recipes
Ellu Podi Video
Ellu Podi Ingredients
- Urad dal - I used urad dal for the base. It is roasted well until golden brown along with chillies.
- Chana dal - Chana dal adds flavour and crunch to the podi, so do not miss adding it.
- Sesame seeds - I used sesame seeds for main flavour. They pop up when roasted and brings nice aroma.
- Red chillies - I used red chillies for heat.
- Kashmiri chillies - I added kashmiri chillies for colour.
- Curry leaves - I used fresh curry leaves. They are roasted till crisp and adds aroma.
- Hing - I added a pinch of hing. It brings flavour and aids in digestion
- Salt - I used salt to taste. Add according to your preference.
How to make Sesame Podi Step by Step
1.To a pan add ¾ cup sesame seeds. Start roasting in low flame.
2.Roast until golden and sesame seeds pop well. Transfer to a plate and bring back the pan.
3.To the same pan heat 1 teaspoon oil. Add ¼ cup urad dal, ¼ cup chana dal, 6 red chillies and 6 kashmiri red chillies.
4.Roast until golden brown. Transfer to a plate and bring back the pan.
5.Add few curry leaves.
6.Roast until crisp then switch off and add rock salt to atste. Give a quick saute and switch off.
7.Reserve 1 tablespoon roasted sesame seeds.
8.Cool down the roasted ingredients then add ⅛ teaspoon hing.
9.Transfer to a dry mixer jar.
10.Grind it slightly coarse then add reserved roasted seeds and mix it well.
11.Transfer to a plate, cool down then store.
Enjoy with idli, dosa or rice.
Expert Tips
- Roast well - I roast it in low flame or low medium flame storring constantly. Make sure not to burn them.
- Check colour - I watch closely while roasting lentils and seeds. They should turn golden brown and start to pop up.
- Cool completely - I cool down all roasted ingredients completely before grinding. Hot ingredients are difficult to grind and might loose aroma.
- Grind to coarse mixture - I grind to slightly coarse texture and not to a fine powder. This gives nice crunch and texture to the powder.
- Add hing at end - I add hing after roasting and before grinding. This helps flavour spread evenly.
- Grinding - I grind without oil so powder stays dry. You add oil while serving based on how you like it.
Serving and Storage
Serve ellu podi with idli and dosa by mixing with oil or ghee. Add required salt and mix well before serving. Store in airtight container at room temperature and it stays good for two to three weeks without any problem.
FAQS
1. Can I use black sesame seeds?
Yes you can use black sesame seeds instead of white. The taste and falvour may slightly vary.
2. Can I reduce the spice level?
Yes you can use less red chillies and skip kashmiri chillies if you prefer mild spice.
3. How do I know when sesame seeds are roasted properly?
They pop up and turn golden brown. Once they stop popping that is the right stage to remove from pan.
4. Can I add other spices?
You can add cumin seeds or coriander seeds if you like but keep other ingredients minimal to enjoy the full taste and benefits of sesame seeds.
5. How long does it stay fresh?
Ellu Podi stay good for two to three weeks in airtight container at room temperature. Keep away from moisture.
If you have any more questions about this Ellu Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Ellu Podi Recipe | Sesame Seeds Powder Recipe
Ingredients
- ¾ cup sesame seeds
- ¼ cup urad dal
- ¼ cup chana dal
- 6 red chillies
- 6 kashmiri red chillies
- 1 small sprig curry leaves
- ⅛ teaspoon hing
- rock salt to taste
Instructions
- To a pan add ¾ cup sesame seeds. Start roasting in low flame.
- Roast until golden and sesame seeds pop well. Transfer to a plate and bring back the pan.
- To the same pan heat 1 teaspoon oil. Add ¼ cup urad dal, ¼ cup chana dal, 6 red chillies and 6 kashmiri red chillies.
- Roast until golden brown. Transfer to a plate and bring back the pan.
- Add few curry leaves.
- Roast until crisp then switch off and add rock salt to atste. Give a quick saute and switch off.
- Reserve 1 tablespoon roasted sesame seeds.
- Cool down the roasted ingredients then add ⅛ teaspoon hing.
- Transfer to a dry mixer jar.
- Grind it slightly coarse then add reserved roasted seeds and mix it well.
- Transfer to a plate, cool down then store.
- Enjoy with idli, dosa or rice.
Video
Notes
- Roast well - I roast it in low flame or low medium flame storring constantly. Make sure not to burn them.
- Check colour - I watch closely while roasting lentils and seeds. They should turn golden brown and start to pop up.
- Cool completely - I cool down all roasted ingredients completely before grinding. Hot ingredients are difficult to grind and might loose aroma.
- Grind to coarse mixture - I grind to slightly coarse texture and not to a fine powder. This gives nice crunch and texture to the powder.
- Add hing at end - I add hing after roasting and before grinding. This helps flavour spread evenly.
- Grinding - I grind without oil so powder stays dry. You add oil while serving based on how you like it.
Kalyani Balaji
Wonderful Colour !
Kay
Same recipe as my Mom's 🙂 She adds a pinch of jaggery to round out the flavor