My today's post is a second method of flavorful Idly podi / powder which is also called as gun powder. Click HERE to view my first version of idly podi. This podi includes tamarind and jeera which enhances the taste and aroma of the powder. To serve, just take a required amount of idly podi and mix it with gingelly oil or coconut oil or ghee.
3 Tbsp Urad dal
5 Tbsp Channa dal / Kadalai parupu
1 Tsp Cumin seeds / Jeera seeds
10 Red chillies
2 Tbsp Coriander seeds
1 Tbsp Rice
10 Garlic pods ( with skin )
Small piece of Tamarind
Less than 1/4 Tsp Hing powder
Salt to taste ( I have used rock salt in this recipe )
Heat pan or kadai and add urad dal.
Dry roast it in a medium flame till the color of urad dal changes and aroma comes out.
Once done, remove from the pan and add channa dal to the same pan.
Roast it till the color of dal changes and aroma comes out.
Repeat the process for the remaining ingredients.
If using rock salt, roast it along with the jeera while dry roasting or else add it while grinding.
Cool all the roasted ingredients and grind it coarsely or fine powder.
Transfer the ground idly podi to a dry plate and cool it again for few minutes.
Store it in an air tight container.
Serving Options :
To serve, take the required amount of idly podi and mix it with gingelly oil or coconut oil or ghee.
Serve it with hot idly or dosa.