Podi is a spicy powder chutney that you can mix with sesame oil or ghee and eat with idli or you can sprinkle it on a dosa. I loved it on idlis at my mother in laws in Bangalore. It is made of a combination of urad dal, channa dal, red chilis and various other ingredients can be added. I made podi two ways this morning, once with garlic and once with sesame seeds.

I didn’t give an amount for the red chilis because they can vary in size so much. I used 1-2 tablespoons of these little dried red chilis, but usually you can’t fit dried red chilis in a tablespoon! Always make sure to let the dry ingredients you toast cool before grinding. The cooling dries them out.

Garlic Idli Podi
Adapted from Tannish Kitchen
6 garlic cloves skin on
2 tablespoons channa dal
1/4 cup urad dal
Red chilis to taste
1/4 teaspoon hing (asafoetida)
Salt

1. In a skillet dry roast the garlic cloves in their skin until tender and browned on the outside. Peel.
2. In the same skillet dry toast the four ingredients separately or all together if you’re very careful. To roast altogether, start by adding the channa dal to the pan. Stir constantly. Once they get a little color, add the urad dal and red chilis. Keep stirring and once the the dal is golden, remove from heat and let cool.
3. Grind with the hing and a little salt. Add the garlic and grind again.
4. Mix with oil and serve with idli or sprinkle on a dosa while cooking.

Sesame Seed Idli Podi
Apapted from food with a pinch of love
2 tablespoons channa dal
1/4 cup urad dal
1 tablespoon sesame seeds
Red chilis to taste
1/4 teaspoon hing (asafoetida)
Salt

1. In a dry skillet toast the four ingredients separately or all together if you’re very careful. To roast altogether, start by adding the channa dal to the pan. Stir constantly. Once they get a little color, add the urad dal. Keep stirring, then after a few seconds, add the sesame seeds and red chilis. Keep stirring and once the seeds are golden, remove from heat and let cool.
2. Grind with the hing and a little salt.
3. Mix with oil and serve with idli or sprinkle on a dosa while cooking.