Video guide for making South Indian special idli podi or gunpowder

Ingredients

¾ cup of black lentils (slit)

¾ cup of chickpeas

½ cup of parboiled rice

½ cup of white sesame seeds

½ tsp black pepper

3 to 4 garlic cloves

4 to 5 sprigs of curry leaves

1 tbsp of coconut oil

2 to 3 small pieces of asafoetida crystals

10 dried red chillies

Salt for taste

Method

Step: 1

Dry roast black lentils, chickpeas, rice, and sesame seeds separately in a heavy bottom pan over a medium flame until they turn light brown. Remember to stir continuously while roasting. Once done, keep it aside.

(Since roasting time is different for each ingredient, it is always better to roast separately. Also, when roasting sesame seeds, add black pepper.)

Step: 2

Then dry roast garlic for about 2 to 3 minutes. Add curry leaves and roast until crisp.

Step: 3

Heat coconut oil in the same pan and then roast the asafoetida. When it is done, add the dried red chillies and roast them over a medium flame. Chillies turn slightly crisp when it is done. Keep it aside.

Step: 4

Allow all the ingredients to cool.

Step: 5

Grind all the ingredients together in a mixer grinder. Also, add salt as required. Try to grind from coarse to a fine powder. Idli Podi is ready to serve.

For serving:

Take 1 to 2 tablespoons of this spicy condiment.

Mix it with a bit of sesame seed oil or ghee and make a paste.

Serve it with idli, dosa or uttapam or any South Indian breakfast of your choice.

Note: 

Store idli podi in an airtight jar at room temperature or keep it in the refrigerator for longer use. 

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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