Recipe for podi idli made with coconut idli podi / chutney podi. This recipe can be adapted easily at home and makes for perfect accompaniment to idlies. Recipe with step by step pictures.
We love podi dunked idlies at home. This variation of idli podi made with dry coconut is rich and makes for the best podi idlies that is perfect for travel or for parties. The ratio of podi to idlies is very important. The more, the better. There are two types of people when it comes to podi idlies. People who love to dunk their idlies in ghee soaked podi and the other who love to dunk it in sesame oil (Indian gingely oil) soaked podi. I heavily fall for the sesame oil podi idlies while my son and husband love ghee soaked podi idlies. These are also perfect for parties and can be made well in advance.
The key to a good idli milagai podi is the slightest sandy texture when you bite into them. You can achieve that texture only by slow roasting, making sure that the lentils turn golden. Low heat is key. Here is how to do it. You will need toor dal, moong dal, urad dal and fried gram (daliya / pottukadalai).
Heat a pan and add in quarter teaspoon of coconut oil and add quarter cup of white urad dal. Roast the dal in low flame until golden brown. Keep sauteing to avoid burning. Have patience and roast slow until the aroma comes and the dal turns color. Remove from the pan once the dal is golden. Set aside on a plate to cool. Do the same with toor dal. Roast it in oil until golden and set aside on a plate to cool.
Roast the moong dal and fried gram just like we roasted the other lentils. Roast the lentils until it smells nutty and the dal turns color. It should be really golden in colour. Always roast on low flame. That is the key. Remove from the pan once the dal is golden. Set aside on a plate to cool.
Dry roast red chillies on the same pan until you can smell them. Remove the chillies from the pan and set aside on a plate to cool. I have used gundu chillies today. Guntur chillies also works well for this recipe. Note: Do not remove the stalk. If you do not want to use the stalk, remove it after roasting. Else the seeds will spill and when the seeds get roasted, it becomes really potent and it will become an irritant to the eyes and nose.
Set aside the roasted ingredients on a plate to cool. Let all the ingredients cool to room temperature.
While its cooling, add in the asafoetida (hing) and the salt to the mixture. Mix well.
Add in the jaggery and the tamarind. This is the secret to this podi.
Add in all the ingredients to the mixie except the roasted dessicated coconut. Grind to a fine powder. Adding the coconut in the beginning will make the oil to release from the coconut. So always add the coconut in the end.
Once the lentils are powdered, add in the coconut and pulse the mixture in the mixie a few times. Take caution not to grind for a long time after adding the coconut. Stop grinding when the mixture looks powdered. Idli podi is ready.
Now, lets make podi idlies: Here is the recipe for making idlies . Cook the idlies and let it cool. Once the idlies are cool, we can proceed. Add in half a teaspoon of Indian sesame oil or ghee to each of the idlies. For a good podi idli, 1/2 teaspoon oil : 1 idli is the ratio. Spread the oil on the idlies using your fingers so the oil is evenly coated.
Take a plate and add in about half a cup of the podi. Dunk the idlis on the podi.
Take the podi and try to gently press it on the idlis so it adheres well.
Let the podi idlies rest for half an hour before serving.
For Idli Podi
- 1 teaspoon coconut oil for frying the lentils
- 1/4 cup Urad Dal
- 1/4 cup Toor Dal
- 1/4 cup Moong Dal
- 1/3 cup Fried Gram – Daliya / Pottukadalai
- 15 dried red chillies
- 1 cup Dessicated Coconut Flakes
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon rock salt
- 2 teaspoon jaggery
- 1/2 inch piece tamarind
For making Podi Idlies
- 8 Idlies
- 4 teaspoon ghee or Indian sesame oil
- 1/2 cup idli podi
For idli podi
- Heat a pan and add in quarter teaspoon of coconut oil and add quarter cup of white urad dal. Roast the dal in low flame until golden brown. Keep sauteing to avoid burning. Have patience and roast slow until the aroma comes and the dal turns color. Remove from the pan once the dal is golden. Set aside on a plate to cool. Do the same with toor dal. Roast it in oil until golden and set aside on a plate to cool.
- Roast the moong dal and fried gram just like we roasted the other lentils. Roast the lentils until it smells nutty and the dal turns color. It should be really golden in colour. Always roast on low flame. That is the key. Remove from the pan once the dal is golden. Set aside on a plate to cool.
- Dry roast red chillies on the same pan until you can smell them. Remove the chillies from the pan and set aside on a plate to cool.
- Switch off the heat and add in the dessicated coconut (dry coconut / kopparai). Let the coconut roast in the residual heat. Keep sauteing once in a while for a minute. Set aside.
- Set aside the roasted ingredients on a plate to cool. Let all the ingredients cool to room temperature.
- While its cooling, add in the asafoetida (hing) and the salt to the mixture. Mix well.
- Add in the jaggery and the tamarind. This is the secret to this podi.
- Add in all the ingredients to the mixie except the roasted dessicated coconut. Grind to a fine powder. Adding the coconut in the beginning will make the oil to release from the coconut. So always add the coconut in the end.
- Once the lentils are powdered, add in the coconut and pulse the mixture in the mixie a few times. Take caution not to grind for a long time after adding the coconut. Stop grinding when the mixture looks powdered. Idli podi is ready.
To make podi idlies
- Cook the idlies and let it cool. Once the idlies are cool, we can proceed. Add in half teaspoon of Indian sesame oil or ghee to each of the idlies. For a good podi idli 1/2 teaspoon oil : 1 idli is the ratio. Spread the oil on the idlies using your fingers so the oil is evenly coated.
- Take a plate and add in about half a cup of the podi. Dunk the idlis on the podi.
- Take the podi and try to gently press it on the idlis so it adheres well.
- Let the podi idlies rest for half an hour before serving.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Tamilnadu
For Idli Podi
- 1 teaspoon coconut oil for frying the lentils
- 1/4 cup Urad Dal
- 1/4 cup Toor Dal
- 1/4 cup Moong Dal
- 1/3 cup Fried Gram – Daliya / Pottukadalai
- 15 dried red chillies
- 1 cup Dessicated Coconut Flakes
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon rock salt
- 2 teaspoon jaggery
- 1/2 inch piece tamarind
For making Podi Idlies
- 8 Idlies
- 4 teaspoon ghee or Indian sesame oil
- 1/2 cup idli podi
For idli podi
- Heat a pan and add in quarter teaspoon of coconut oil and add quarter cup of white urad dal. Roast the dal in low flame until golden brown. Keep sauteing to avoid burning. Have patience and roast slow until the aroma comes and the dal turns color. Remove from the pan once the dal is golden. Set aside on a plate to cool. Do the same with toor dal. Roast it in oil until golden and set aside on a plate to cool.
- Roast the moong dal and fried gram just like we roasted the other lentils. Roast the lentils until it smells nutty and the dal turns color. It should be really golden in colour. Always roast on low flame. That is the key. Remove from the pan once the dal is golden. Set aside on a plate to cool.
- Dry roast red chillies on the same pan until you can smell them. Remove the chillies from the pan and set aside on a plate to cool.
- Switch off the heat and add in the dessicated coconut (dry coconut / kopparai). Let the coconut roast in the residual heat. Keep sauteing once in a while for a minute. Set aside.
- Set aside the roasted ingredients on a plate to cool. Let all the ingredients cool to room temperature.
- While its cooling, add in the asafoetida (hing) and the salt to the mixture. Mix well.
- Add in the jaggery and the tamarind. This is the secret to this podi.
- Add in all the ingredients to the mixie except the roasted dessicated coconut. Grind to a fine powder. Adding the coconut in the beginning will make the oil to release from the coconut. So always add the coconut in the end.
- Once the lentils are powdered, add in the coconut and pulse the mixture in the mixie a few times. Take caution not to grind for a long time after adding the coconut. Stop grinding when the mixture looks powdered. Idli podi is ready.
To make podi idlies
- Cook the idlies and let it cool. Once the idlies are cool, we can proceed. Add in half teaspoon of Indian sesame oil or ghee to each of the idlies. For a good podi idli 1/2 teaspoon oil : 1 idli is the ratio. Spread the oil on the idlies using your fingers so the oil is evenly coated.
- Take a plate and add in about half a cup of the podi. Dunk the idlis on the podi.
- Take the podi and try to gently press it on the idlis so it adheres well.
- Let the podi idlies rest for half an hour before serving.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/coconut-idli-podi-kopparai-idli-podi-recipe/
Recipe for Tamil style Mudakathan Keerai Dosai – Balloon Vine leaves dosai seivathu eppadi / seimurai. Recipe preparation with step by step pictures.
Mudakathan Keerai Dosai – Balloon Vine leaves dosai Mudakathan leaves are extrememly nutritious and is even used as medicine in ayurveda to reduce inflammation arising out of rheumatoid related diseases. These greens have existed in the diet of tamils for a very long time. உழிஞை= முடக்கொற்றான் கீரையின் பூ. உழிஞை (uliznai) the flower of முடக்கொற்றான் கீரை (mudakotran keerai) has been mentioned in Tholkappiyam (work on tamil grammar dated 3rd BC). Tholkappiyam says “அது வளைத்தல் ஆகும் உழிஞை” பகைவர் நாட்டின் மீது படையோடு சென்று மதிலை வளைத்துப் போரிடுவது உழிஞைத் திணையாகும். இவ்வாறு போரிடும் வீரர்கள் உழிஞைக் கொடியாலான மாலையைச் சூடிக்கொண்டு போரிடுவர். – Taking over the enemy gates during war wearing garlands made of uliznai flower. This is a very simple recipe for dosa made with balloon vine leaves. Here is how to do it.
Clean the mudakathan keerai and remove only the leaves. Discard the stalks. Wash the leaves and drain. Set aside.
Soak idli rice (any parboiled rice variety works fine too), urad dal and fenugreek seeds for 3-4 hours.
Grind the soaked and drained rice and fenugreek mixture in a heavy duty mixie along with the cleaned keerai. While grinding add in the ginger and curry leaves. The addition of curry leaves will give a very robust colour and flavour to the dosa. Add upto a cup of water while grinding.
Once the batter is coarsely ground, add in the aval (poha) to the mixie and grind again. The addition of aval will make the dosa very soft on the inside and crisp on the outside.
Grind the batter to a very fine paste. Remove the batter to a bowl and add in the salt. Mix well to combine.
Cover the batter bowl with a loose lid and allow the batter to ferment for 8-10 hours. The batter will fluff up a little. But do not expect it to rise double like regular dosa batter.
Mix the batter well and dilute the batter with water so the consistency is pour-able. The batter should be like the consistency of a thick paint.
Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to cover dosa griddle. The batter will instantly bubble up. Sprinkle 1/4 teaspoon of Indian sesame oil to the dosa. Cook until underside of the dosa is golden brown, about a minute. Do not add a lot of oil as this dosa will become very greasy. This dosa does not need a lot of oil. Just a sprinkle here and there is enough.
Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.
Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney. This batter does not store well. Use the batter within a day.
- 1 cup cleaned mudakathan keerai leaves
- 1 cup idli rice
- 1 teaspoon fenugreek seeds
- 1 tablespoon urad dal
- 1/2 inch piece ginger
- 2 sprigs curry leaves
- 1/4 cup thick aval (poha)
- 1 teaspoon salt
- Indian sesame Oil for making dosas
- Clean the mudakathan keerai and remove only the leaves. Discard the stalks. Wash the leaves and drain. Set aside.
- Soak idli rice (any parboiled rice variety works fine too), urad dal and fenugreek seeds for 3-4 hours.
- Grind the soaked and drained rice and fenugreek mixture in a heavy duty mixie along with the cleaned keerai. While grinding add in the ginger and curry leaves. The addition of curry leaves will give a very robust colour and flavour to the dosa. Add upto a cup of water while grinding.
- Once the batter is coarsely ground, add in the aval (poha) to the mixie and grind again. The addition of aval will make the dosa very soft on the inside and crisp on the outside.
- Grind the batter to a very fine paste. Remove the batter to a bowl and add in the salt. Mix well to combine.
- Cover the batter bowl with a loose lid and allow the batter to ferment for 8-10 hours. The batter will fluff up a little. But do not expect it to rise double like regular dosa batter.
- Mix the batter well and dilute the batter with water so the consistency is pour-able. The batter should be like the consistency of a thick paint.
- Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to cover dosa griddle. The batter will instantly bubble up. Sprinkle 1/4 teaspoon of Indian sesame oil to the dosa. Cook until underside of the dosa is golden brown, about a minute. Do not add a lot of oil as this dosa will become very greasy. This dosa does not need a lot of oil. Just a sprinkle here and there is enough.
- Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.
- Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney. This batter does not store well. Use the batter within a day.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Tamilnadu
