Idli / Dosa Podi is the mixture of Spices and Dhals (Lentils) in a powder form served as a side dish for idli / dosa varieties in South India. The recipe differs from place and almost every household has its own recipe for this!
I spent most of my school & college life in hostel; the podi prepared & sent to me in bulk by my mother saved me whenever the side dishes were not good in the hostel!
Urad dhal - 1 cup
Channa dhal - ¼ cup
Red chillies - 8- 10
Asafoetida(Powder) - ½ tsp
Sesame seeds - 1 tbsp
Salt - to taste
Oil - 1 tsp
Heat oil in a kadai; roast red chillies, urad dhal and channa dhal till the colour changes to golden brown (make sure not to burn the dhals).
Transfer this into a plate. In the same kadai, roast the seasme seeds. Transfer that into the plate and allow to cool.
After it is completely cooled, add the roasted dhals, redchillies, asafoetida and salt in the blender / mixer and grind it into a coarse powder.
Store it in an air tight container.
Mix with gingelly oil and serve with idli / dosa / uthappam / kuzhipaniyaram.
Colour of the podi depends upon the variety and amount of chillies added.
Adjust the amount of chillies according to your taste.
Make sure the blender is dry before grinding dhal.