02/09/2025
🌶️ South Indian Idly Powder
Yields: 500gm
Shelf Life: Up to 6 months
Ingredients
Dry Roast (on hot pan):
- 50g (approx. ¼ cup) white sesame seeds
- 50g (¼ cup) channa dal
- 100g (½ cup) white urad dal
- 1 tsp cumin seeds
- 1 tsp whole black pepper
- ¼ cup curry leaves Oil Roast (in same pan):
- 1 tbsp gingelly (sesame) oil
- 10 Kashmiri red chillies
- 10 regular red chillies
To Finish:
- Salt to taste
- 1 tbsp asafoetida powder
🔥 Method
- Dry roast each ingredient listed under “Dry Roast” separately on a hot pan until aromatic. Transfer to a plate and let cool.
- In the same pan, heat gingelly oil and roast both types of red chillies until crisp. Add to the plate of roasted ingredients.
- Add salt and asafoetida powder. Allow the mixture to cool completely.
- Coarsely grind all ingredients together.
- Store in an airtight container.
A fragrant, fiery blend of roasted spices and lentils, this Idly Powder is a beloved South Indian condiment—perfect with hot idlies or crispy dosas, especially when paired with a drizzle of melted ghee.
