Black Urad Dal Idli Podi
Black Urad Dal Idli Podi is a nutritious side dish for idli, dosa, paniyaram etc. Black Urad Dal Idli Milagai Podi is wholesome adn healkthy as it is made with whole black urad dal. Let us get on to learn how to make Black Urad Dal Idli Podi Recipe with step by step pictures and a short quick video.
Servings1.5 cups
Ingredients
- 1 cup black urad dal
- 1 cup red chillies
- 1 teaspoon gingelly oil
- 2 tablespoon parboiled rice
- 6 garlic pearls
- ¼ cup curry leaves
- 1 heaped teaspoon whole pepper corns
- 1 heaped teaspoon cumin seeds
- ¼ teaspoon hing
- rock salt to taste
Instructions
- Measure and get ready with all your ingredients. First add ½ teaspoon oil - then add 1 cup whole black urad dal. Roast it for 3 mins in low flame.
- Now add 1 cup red chillies to it and start roasting. Roast in low flame until chillies turn crisp and urad dal gives good aroma. Transfer to a clean plate and set aside.
- Add 1 heaped teaspoon pepper corns and roast for 2 mins until it starts to crackle. Transfer to the plate and set aside.
- Now add 1 heaped teaspoon cumin seeds / jeera and roast until it pops well. Transfer to the plate and set aside.
- Add ½ teaspoon oil add 6 big garlic cloves. Roast until golden. Transfer to the plate and set aside.
- Add ¼ cup curry leaves.
- Roast until crisp and it shrinks like shown. Transfer to the plate and set aside.
- Add 2 tablespoon parboiled rice.
- Roast until it turns golden. Transfer to the plate and set aside. Switch off.
- The flame is off now.This heat is enough to roast salt and hing.Add rock salt and ¼ teaspoon hing give a quick saute. Sauteing rock salt avoids moisture while grinding. If using rock salt always dry roast and add it while grinding to avoid letting out water. If using regular salt, you add it as such while grinding. Transfer to the plate and set aside.
- Now cool down all the roasted ingredients completely before grinding.
- Transfer to a mixer jar.
- Grind it slightly coarse as shown. If you like it fine you can grind it fine too.
- Transfer to a plate and cool down. Then store in a clean dry airtight container.
- Mix with gingelly oil and serve with hot idlis.
Video
Notes
- Garlic skin can be peeled and added too. I usually rinse garlic with skin then add it as such for more flavour.
- You can even reserve 2 raw garlic and add it while grinding without roasting this enhances the garlic flavour.
- The spice level of this podi is slightly more as we have added 1 cup short red chilliv ariety which is more spicy.
- If you want a milder version add only ½ cup. Slow roasting is the key for making perfect Idli Podi.
- Roasting red chillies with dal ensures even roasting and will not burn red chillies. My mother always insists not to roast red chillies alone.
- I used hing powder. If using solid hing then roast it for few seconds then add it while grinding. I used hing powder so added as such.
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