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# Idli Podi Recipe
| | |
| -------------- | ------ |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Total time** | 25 min |
| **Serves** | 1 jar |
Per jar.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1733 kcal |
| Carbohydrates | 274 g |
| Protein | 97 g |
| Fat | 39 g |
| Saturated fat | 4 g |
| Sodium | 8247 mg |
| Potassium | 1583 mg |
| Fiber | 118 g |
| Sugar | 10 g |
| Vitamin A | 22252 IU |
| Vitamin C | 9 mg |
| Calcium | 950 mg |
| Iron | 40 mg |
## About
It is a simple and flavoured spice mix or blend recipe, used mainly as a condiment or taste enhancer for day-to-day meals. In other words, **Idli Milagai Podi** is a multipurpose spice mix powder used in daily meals and breakfast recipes. The spice mix is prepared with a combination of lentils and Kashmiri red chilies with sesame seeds and curry leaves. The powder is often mixed or topped with most South Indian breakfast recipes to make them more tasty and flavorful.
There are many different ways to make this simple Idli Podi or Gunpowder recipe, but the basic and straightforward one is to make it with lentils. With a basic lentil combination, it yields a fine, coloured spice mix, making it more attractive and multipurpose. Another popular method is to make it with dry coconut, which is a traditional ingredient in Karnataka. The other most popular way is to make it with garlic and thus serve it with deep-fried snacks.
🎉 **Fun Fact:**
Did you know? In traditional Tamil households, masala podi or idli podi was once considered the **“bachelor’s chutney”** — because it needs **no grinding, no refrigeration, and no fuss**, making it a go-to for college students and single men staying away from home!
## Ingredients
* 2 tsp oil
* 1 cup urad dal
* 1 cup chana dal
* 2 tbsp toor dal
* 3 tbsp sesame
* 75 grams dried red chilli
* few curry leaves
* 3 tsp salt
* ½ tsp hing
## Instructions
1. Firstly, in a thick-bottomed pan heat 1 tsp oil and roast 1 cup urad dal on low flame until it turns aromatic.
2. Add 1 cup chana dal, 2 tbsp toor dal, and 3 tbsp sesame.
3. Continue to roast until the dal turns golden brown and aromatic.
4. Transfer to the plate and allow it to cool completely.
5. In the same pan heat 1 tsp oil, add 75 grams dried red chilli and a few curry leaves.
6. Roast until the chilli puffs up.
7. Also, add ball-sized tamarind and roast for a minute.
8. Now cool completely, transfer to the mixer jar, and grind to a fine powder.
9. Further add in roasted dal, 3 tsp salt, and ½ tsp hing.
10. Grind to a fine powder. make sure to mix in between to avoid any blockage.
11. Finally, store idli podi in air tight container and enjoy it with idli, dosa, and rice.
## Step-by-step
Firstly, in a thick-bottomed pan, heat 1 tsp oil and roast 1 cup urad dal on a low flame until it turns aromatic.
Add 1 cup chana dal, 2 tbsp toor dal, and 3 tbsp sesame.
Continue to roast until the dal turns golden brown and aromatic.
Transfer to the plate and allow it to cool completely.
In the same pan heat 1 tsp oil, add 75 grams dried red chilli and a few curry leaves.
Roast until the chilli puffs up.
Also, add ball-sized tamarind and roast for a minute.
Now cool completely, transfer to the mixer jar, and grind to a fine powder.
Further add in roasted dal, 3 tsp salt, and ½ tsp hing.
Grind to a fine powder. make sure to mix in between to avoid any blockage.
Finally, store **Idli Podi** in air tight container and enjoy it with idli, dosa, and rice.
## Video
## Tips
The idli podi or gunpowder masala recipe is super simple to prepare, yet some easy and critical tips can make it even better.
1. **Roast Each Ingredient Separately –** All the lentils, red chilli and spices should be roasted separately. Each ingredient has its roasting point, and hence, roasting it separately enhances the flavour.
2. **Add Salt and a Hint of Jaggery –** Using rock salt, compared to powdered salt, makes it more flavorful and authentic. Also, adding a hint of sweetness via jaggery helps to balance the flavour.
3. **Hing is Your Secret Weapon –** Adding hing while roasting elevates the aroma of the podi. Also, it helps in digestion.
4. **Texture Matters, Keep It Coarse –** It should have a grainy, slightly crunchy texture that allows it to be easily mixed with breakfast meals or rice.
5. **Store Smart –** Cool the podi completely before storing in an **airtight container**. Lasts 2–3 months without refrigeration if stored dry, longer if refrigerated.
## Notes
* Firstly, ensure that you roast on a low flame; otherwise, the dal will burn and not develop its aroma.
* Also, grind the chilli first and then add the pulses. Otherwise, the chilli will not turn to a fine powder.
* Additionally, traditionally, the idli podi is mixed with ghee or coconut oil and eaten with idlis.
* Finally, **Idli Podi Recipe** tastes great when the flavours are balanced.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/idli-podi-recipe-milagai-podi-gunpowder/](https://hebbarskitchen.com/idli-podi-recipe-milagai-podi-gunpowder/)
