Tiny bowl of Idli Podi

Idli / Dosa Podi


India, South   -   Idli Podi / Milagai Podi / Gunpowder
Makes:
Effort:
Sched:
DoAhead:  		 1 c
**
1 hr
Yes		 A delicious seasoning powder for use with Idli - Rice Cakes and Dosa Pancakes, applied directly, or as an ingredient in recipes.

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t
t
t
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-- Dry Roast
Chana Dal (1)
Urad Dal (2)
Sesame seeds
Red Chili dry (3)  
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Curry Leaf (opt) (4)
Asafoetida (5)
Salt
Oil
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Make:   -   (1 hour - 20 min work)
  1. In a small skillet, heat 1 t Oil over moderate heat (375°F/190°C). Stir in Chana Dal and fry stirring until light golden. Remove and set aside to cool.   Note: with each step there will be less oil, but do not add any more.
  2. Stir in Urad Dal and fry stirring until light golden. Remove and add to Chana Dal.
  3. Stir in Sesame Seeds and fry stirring until light golden. Remove and add to Chana Dal.
  4. Stir in Red Chilis and fry stirring until well browned in spots, but not blackened. Remove and add to Chana Dal.
  5. Stir in Curry Leaves (if used). They will pop and splutter for a few seconds, then take off the heat and stir in Salt, then Asafoetida for just a few seconds. Add all to the Chana Dal. If not using Curry Leaves, do this right after the Chilis.
  6. Spread out on a plate for rapid cooling. When well cooled, grind All Items to a powder (see Note-6).
  7. Package in a small airtight jar, and keep away from heat and sunlight. It should be good for up to three months.
  8. See Uses for links to recipes.
NOTES:

  1. Chana Dal:

      [Split Bengal Gram]   This is split and peeled Bengal Chickpeas, available in any market serving an Indian community, as it is a major item in the region. For details see our Chickpeas Bengal / Desi Type page.

  2. Urad Dal:

      [Black Gram Dal, White Lentils]   This is peeled and split Urad beans. It is used in a great many Indian recipes so is widely available in Indian markets, or on-line. For details see our Urad Beans page.

  3. Red Chilis, dry:

      As usual, the pattern recipe didn't say what kind of Chilis. The photo example was made with Japones Chilis for moderate heat. 1 ounce was 48 chilis. Use Thai Chilis for hotter. For details see our Indian Chilis page.

  4. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  5. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.

  6. Spice Grinder:

      The ideal is the small jar on an Indian Mixie, but a small whirling blade coffee grinder can do the job in batches.

  7. Uses:

      The most important use for this Podi is for smearing on fresh Idli Cakes. See our recipe Podi Idli. It is also used similarly for smearing on Dosa - very thin, lacy pancakes made from a fermented batter very like that used to make idlis.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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