Search This Blog

Idli Karapu Podi


Dry red chillies
Bengal gram
¼ cup
Black gram
¼ cup
Sesame seeds
4 tbsp
1small pinch
2 tsp
Split gram dal
2 tbsp
to taste 

Heat oil in a skillet on medium and when oil is hot add red chilli and asafetida. Fry for two minutes or until the color of red chilli changes to maroonish black. Remove from heat.

Remove red chilli and asafetida from the above skillet and keep in a separate dish. Now to the remaining oil in the skillet add all the rest of the ingredients except sesame seeds and fry on medium heat until the color of Bengal gram changes to reddish shade. Now add sesame seeds and when they begin to pop, remove skillet from heat and let cool.

Powder the contents of the above skillet along with red chilli and asafetida. The powder should have the consistency of coarse semolina.

Goes well with Idli and dosa.

The above powder is mixed with sesame seed oil and hot idlis are coated on both sides with this mixture.

Stays up to two months if kept away from water.