Idli Podi – Spiced Lentil Powder


  • Dried red chillies  -  50 gm
  • Urad dal  -  100 gm
  • Chana dal  –  100 gm
  • Roasted chickpea  -  50 gm
  • Seasame seeds  -  25 gm
  • Asafoetida  -  1/2  tsp
  • Salt  -  2 tsp

Method of Preparation:

  1. Heat a pan and fry each ingredients separately.
  2. Particularly urad dal, chana dal, roasted chickpea must be fried until it becomes slight golden brown in colour (as shown in the picture).
  3. When it is warm, grind everything to a coarse powder in a mixer grinder (mixie) or a spice grinder.
  4. Transfer it to an airtight container and store it. It stays for upto 2 months.
  5. Serve with idly or dosa.

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  1. Milford Pastor says:

    Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia’s national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies.^`^^

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