Idli/Dosa Podi (Dry Chutney)

South Indians or those who have dined at South Indian homes would be familiar with the ‘podi’ (literally meaning powder in Tamil/Telugu/Malayalam) that is served with idlis and dosas. It’s a dry chutney (hence the name) that is to be mixed with gingili oil and had with idlis/dosas. You can vary the amount of chilies you add while preparing it. Since it’s made really hot in some homes, it is also referred to as the ‘gun powder’. I usually make a good quantity of this and it lasts me for 2 months. But if you are adding coconut and peanuts, the shelf life is usually 4-5 days. Here’s the recipe


  • ½ cup Urad dal
  • ¼ cup sesame
  • 6 dried red chilies (increase or decrease depending on taste)
  • 3 tbsp dessicated coconut (optional)
  • ½ teaspoon of salt
  • ¼ cup  peanuts (optional)
  • 1 pinch sugar
  • 2 pinch asafetida

•    Dry roast all the above ingredients except salt, sugar and asafetida stirring continuously.
•    After they cool to room temperature, grind them with salt, sugar and asafetida to a moderately fine powder
•    Store it in a clean and dry jar.
•    While consuming mix the podi with melted ghee or gingili oil.

Preparation time: 15 minutes

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