Idli Podi

Idli Podi is one of my pantry staple i my house. Not only in my house but most of the south Indian's kitchen staple. Each once has a different versions for flavoring this podi. The recipe i follow is inherited from my grandmother. I have not made any changes to the flavors as i am so much used to how it would taste back from my childhood.

Ingredients : 

Channa dal – 1 cup
Urad dal – 1 cup
Sesame seeds – ¼ cup
Red chilies – 8 0r 10
Kashmiri Red Chilli - 4
Rock Hing - 2 inch Piece 
Curry leaves - Handful
Salt as required
Oil – 2 tablespoon

Procedure : 

In a hot skillet first add the sesame seeds and fry for 5 min in medium heat. Then transfer it into a bowl. 

Next add handful of curry leaves and fry until dry

Then add 1 teaspoon of oil and add the channa dal and half of the red chilies and fry till golden brown in medium heat and transfer to a bowl

Do the same with Urad dal

 Now add 1 teaspoon of oil and add rock hing and make it pop out properly

Cool everything to room temperature and add salt and grind it into a course powder.

These go very good with idly and dosa when mixed with ghee or oil.

Notes :  

If Rock hing is not available add powder hing
If curry leaves can be avoided in not available or if you don't like the taste 

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