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How to make Podi

How to make Podi

Name: How to make Podi
Total time: 56 s
Yield: 1
Ingredients: 0.25 cups Sesame White (til); 20 pieces Red Dry Chilli Bydagi; 0.25 cups Chana Dal; 0.5 cups Urad Dal Whole White Gota; 0.5 teaspoons Turmeric Powder; 0.5 teaspoons Asafoetida/hing; 1 teaspoon Salt; 0.25 cups White Rice; 10 pieces Garlic; 5 g Curry Leaves

Time25 Min

DifficultyEasy

Serves1

Podi is a popular dish in South India that is crafted from a blend of horse gram and ghee. Hailed as comfort food in households, it is often served with basmati rice and dal. Vegetables are added to the Podi to bring out the flavours and sambar is poured on the rice when it nearly gets over. South Indians make Podi because of how convenient and easy it is to make it. In times of emergencies, you w ... ill find yourself returning to making Podi for yourself. But you have to start somewhere and know how to make Podi right. To learn how to make Podi at home, you have to make sure you get the ingredients needed. Podi calories are low but the dish is very filling which means you don’t have to worry about gaining fat. If you want to learn how to make Podi restaurant-style like luxury South Indian hotels, our how to make Podi video will guide you. Read our how to make Podi description before watching the video and follow the steps. The flavours will come out right and you’ll also have a dish that’ll be prized by your family whenever you choose to serve it.

Ingredients

Dry Grocery

Sesame White (til)

0.25 cups

Red Dry Chilli Bydagi

20 pieces

Chana Dal

0.25 cups

Urad Dal Whole White Gota

0.5 cups

Turmeric Powder

0.5 teaspoons

Asafoetida/hing

0.5 teaspoons

Salt

1 teaspoon

White Rice

0.25 cups

Fruits & Vegetables

Curry Leaves

5 g

Other

Garlic

10 pieces

Directions

Finely slice garlic and dry roast till it dries and turns golden brown in colour.

Dry roast the sesame seeds on a slow flame until toasted, transfer to a plate and let it cool down.

Dry roast chana dal, urad dal on a slow flame till it gets crispy and golden color. Once it's crispy, add rice and toss it until light golden color .

Now add whole red chillies & curry leaves and roast.

Once all the ingredients get roasted, transfer to a plate and let it cool.

In a blender, add all roasted ingredients along with turmeric, salt and hing. Grind it to a fine powder. The podi masala is ready to use. Can be kept in an airtight container .

Health Benefits of Podi :

Making this dish isn’t rocket science and you get a lot of Podi benefits when you include it in your diet. When you learn how to make Podi, you learn how to make your meals nutritious. With every serving of this dish, you get a plethora of vitamins and minerals. It relieves an upset stomach and boosts your metabolism. In Ayurveda, it is said that having Podi increases brain function and longevity. Kadukkai Podi comes from the Terminalia Chebula tree that grows over 100 feet high in India. Between the months of September to October, it is harvested and sold in markets. You can use Podi with your rice or add it to your smoothies if you prefer something else. The recipe is also safe for pets, additionally. If you’re hitting the gym often, the fibre in the Podi will keep you from feeling hungry. This will fuel your workouts and help you make the most of your sessions. Mixed dals go well with Podi recipes and we encourage you to add them as well. Although there may be a bitter undertone when it comes to the taste, it has high levels of vitamin C and is rich in antioxidants. That’s good news for anyone trying to reduce inflammation and get healthier.

Success!

We hope you had fun making it! Enjoy the meal.

What is Gun Powder?

Gun powder, also known as podi for idli, is a dry condiment made by roasting lentils, sesame seeds, red chillies, coriander, cumin, and other spices as per the choice of the maker. How to make gun powder? The gun powder recipe is made by grinding the ingredients mentioned above smoothly after roasting, and all these will make a delicious side dish for dosas and idlis. The spicy heat levels can be altered while making the gun powder with variations in chillies. The other popular gun powder is milaga podi and is very famous in the southern parts of India. Podi for idli is consumed by sprinkling over the dosas and idlis with a bit of oil or ghee.

Why is it called Gun Powder?

The gun powder is a renowned south Indian powder spicy hot with dry red chillies and hence its name. But colloquially, it is referred to as either milaga podi or idli podi only. Podi for idli also tastes delicious when stirred with rice.

Origin

Gun powder was invented in the Indian subcontinent many years ago. When the gun powder recipe was made or developed, the exact date or year is unknown as there is no records or evidence of citation. But it is a well-known fact to all south Indians that a podi recipe can be prepared at home in different ways with other ingredients like peanuts, mustard seeds, black peppercorns, rice and asafoetida. All these add different taste and flavour to the podi recipe. But whatever may be in ingredient ratio and combination, they have to be first roasted and then prepared. Gun powder has a very long shelf life because of how it is processed, and it can taste good for months together if stored in a refrigerator.

Uses

The various uses that are associated with dosa podi are: 1. It is an excellent side dish for a lot of south Indian dishes. In Indian houses, this is always present as default to serve as a substitute side dish when one has no time to cook or has no ingredients to prepare any other dishes. 2. The gunpowder masala is also mixed with rice, just like the parupu podi concept and consumed.

Other South Indian Recipes to Try

The south Indian healthy recipes like poriyal that one can easily attempt at home besides podi powder are mentioned below. They are:

Masala dosa

Masala dosa is yet another delicious recipe and a very easy recipe to try at home. The recipe is mentioned stepwise below in detail. 1. First, potatoes are steamed separately, and the skin is peeled, mushed and left aside. 2. Then onions are diced lengthwise and fried in heated oil in a wide pan. Channa dal is fried after the onions turn translucent. 3. Very finely sliced tomato is dropped into the onions, and once it turns mushy, the potatoes are added. 4. Salt is added to taste. 5. A fine and sleek rice dosa is made with the dosa batter in a pan, and then the prepared masala is filled in the middle, and then the dosa is closed to serve. 6. Coconut chutney and sambar are the perfect side dishes for this yummy dish. 7. Tomato chutney. 8. Chop onions and tomatoes, and garlic into small cubes and drop them into a pan heated with oil. 9. Keep sauteing for some time and then allow it to cool. 10. Then blend it well to form a smooth paste. 11. Take another pan and splutter mustard seeds, urad dal and curry leaves. Then add the blended puree to it and serve it for dosa and idli.

Sambhar

1. The main ingredient in Sambhar is toor dal. Take sufficient quantity of toor dal and pressure cook it after washing it well in running water. Add turmeric and to it and once it cooks well, the dal is mashed well and then add salt. 2. Meanwhile, take a knife, dice and chop all the required veggies for sambhar that are onions, potatoes, tomatoes, drumstick, radish, green chillies, etc. and prepare them. 2. Take a wide bottomed heavy pan and add some oil to it. Sauté all the vegetable wells until they become soft and tender. Add the vegetables into the cooked dal. 3. Then cook the dal again for three whistles so that the vegetables and their flavour blends well in the dal. 4. Then allow the pressure to release. After this step, add tamarind water to the sambar and allow the sambar to boil for three minutes. Then switch off the flame. Sambar is ready to serve. 5. The tamarind is added, which imparts a sour taste to the sambar, and it is an essential step to increase the shelf life of the sambar. 6. Sambar goes well with dosa, chapathi and idli.

Rava idli

1. A pan with ghee is taken, and mustard seeds, cumin, broken cashews and channa dal are fried until they change colour. 2. Then chopped green chillies, ginger and curry leaves are sauteed until a pleasant fragrance arises. 3. Then quickly add Rava into the above contents and roast them all together, taking care that the Rava does not turn brown. 4. Then once the lava cools, a batter is made by adding curd, water and finely chopped coriander leaves. 5. Pour the batter into greased idli plates by sprinkling some grated carrots on top and steam cook it for few minutes until the centre of the Rava idli is completely cooked. 6. Then serve the Rava idlis hot with coconut chutney.

Neer dosa

1. Soak rice in water overnight. The next take, once the rice has soaked sufficiently, drain the water and blend it in a food processor with water to make a thin watery batter. 2. Heat a pan, drizzle oil onto it, and smear the pan with oil. 3. Stir the batter well and pour a ladle full of batter after the pan heats up. 4. Unlike making a dosa dish, spread the batter by tilting the pan in circular motions by rotating it with the help of a handle. 5. Cover the pan so that the top portion of the neer dosa also cooks well. 6. Once the sides start coming off from the pan, fold the dosa and serve it with chutney or curry. 7. Use a non-stick to make these dosas as their batter is thin and watery and does not come off from the pan very quickly. 8. And another tip is to stir the batter every time from the bottom. This is because the rice tends to settle down quickly due to its heavyweight.