homemade idli podi  with whole black uraddal(karuppu ulundhu)

A small hint of any spicy idli podi will always be a pleasing combination for idli or dosa than any other. This time I have tried the homemade idli podi  with whole black urad dal or karuppu ulundhu and it really turned out super good. Using this urad dal with its skin has more protein and dietary fibre than using as skinless. Its protein rich and iron rich and these type of lentil consumption becomes mandatory food for all vegetarians. The dals that is to be dry roasted should be done to perfection so that we get nice flavourful tasty podi. Amount of curry leaves is our own wish if we wish we can add more. We can use either black or white sesame seeds ,both are good.Dried red chillies can be added more if you like more spicy. A good mix of gingelly oil and idli podi is the most irresistible combination with hot idli’s. Check my simple idli podi that I have put already in my blog and also garlic idli podi.

homemade idli podi  withwhole black uraddal(karuppu ulundhu)

INGREDIENTS:

Black urad dal/Karuppu ulundhu – 1 cup/200gms
Roasted gram dal / Pottukadalai – 1/4 cup / 30gm
Bengal gram dal / kadala parauppu – 1/4 cup/50gm
Red chillies / Milagai – 1/2 cup
Rock salt as Needed
Hing/Asafoetida – 1/2 tsp
Black sesame seeds / Karuppu Ellu – 2 tbsp/25 gm
Garlic with skin – 4-5 cloves
Oil – 1 tsp

METHOD:

1.Add Black urad dal to a thick bottomed kadai roast nicely till nicely goldenTake out In a plate to cool.

2. Now add Bengal gram dal roast in medium low flame till golden brown Add Roasted gram also roast for a minute & take out.

3.Add Karuppu ellu it will pop nicely when done take out.

4. Add red chillies with needed rock salt the chillies will puff & get done now add hing roast till golden take them out.

5. Add a tsp of oil add garlic cloves let it be golden take out.

6. Let everything cool nicely.

7. Grind to a little coarse powder not fine.

8. Serve it with Idli ,dosa mixing it up with gingerly oil & store in an airtight container.

homemade idli podi with whole black urad dal/karuppu ulundhu milagai podi

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Total Time 25 minutes mins

Servings: 10 -12

Ingredients Method Notes

Ingredients

  

• Whole black urad dal/karuppu ulundu - 1 cup
• INGREDIENTS:
• Black urad dal/Karuppu ulundhu - 1 cup/200gms
• Roasted gram dal / Pottukadalai - 1/4 cup / 30gm
• Bengal gram dal / kadala parauppu - 1/4 cup/50gm
• Red chillies / Milagai - 1/2 cup
• Rock salt as Needed
• Hing/Asafoetida - 1/2 tsp
• Black sesame seeds / Karuppu Ellu - 2 tbsp/25 gm
• Garlic with skin - 4-5 cloves
• Oil - 1 tsp

Method

 

1. 1.Add Black urad dal to a thick bottomed kadai roast nicely till nicely golden(you can’t judge the consistency so you can test by squeezing some dal with your hands the skin will separate but the dal will be hot to touch)Take out In a plate to cool.
2. Now add Bengal gram dal roast in medium low flame till golden brown Add Roasted gram also roast for a minute & take out.
3. 3.Add Karuppu ellu it will pop nicely when done take out.
4. Add red chillies with needed rock salt the chillies will puff & get done now add hing roast till golden take them out.
5. Add a tsp of oil add garlic cloves let it be golden take out.
6. Let everything cool nicely.
7. Grind to a little coarse powder not fine.
8. Serve it with Idli ,dosa mixing it up with gingerly oil & store in an airtight container.

Notes

• No need to add any oil while roasting and they should be kept in medium flame while roasting.
• Black urad dal should be roasted till nicely aromatic.