Idli Or Chutney Pudi Recipe

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Updated: Friday, September 14, 2012, 5:29 [IST]
 
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Idli is the most common South-Indian breakfast recipe. In every house, you will find a plate full of idlis, coconut chutney and sambhar on the breakfast table. Idlis are low in fat as it is steamed. Moreover, idlis are made with rice. Thus they are easy to digest and are low in calories also. There are many varieties of idli that can be tried for breakfast. But, every time you have idlis, you either want coconut chutney or sambhar or both with this dry breakfast dish. Idli or chutney pudi (idli powder) is a spice powder that is made for teaming up with idlis when you are running late to prepare coconut chutney or sambhar.

Idli or chutney pudi (idli powder) is made with roasted spices and dals. Lets check out the recipe to make idli or chutney pudi in just 15 minutes.

Idli Or Chutney Pudi Recipe

Idli or chutney pudi recipe:

Serves: 1 small jar
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients

  • Urad dal/lentil seeds- 1 cup (skin removed)
  • Chana dal/bengal gram- ½ cup
  • Til/sesame seeds- 2tbsp
  • Dried red chilli- 3-4
  • Hing/asafoetida - a pinch
  • Garlic- 2 pods
  • Salt- as per taste

Procedure

  • Heat a frying pan and roast all the dals namely urad dal and chana dal on low flame until it turns golden brown. Put the roasted dals in a plate after it is done.
  • Now roast sesame seeds or til in the same pan for 1 minute on low flame. The seeds start spluttering so be careful. 
  • Put the sesame seeds in a plate and now roast garlic, hing and red chillies. Roast for a minute.
  • Let all the roasted ingredients cool. Now add the roasted dal, sesame seeds, garlic, hing and red chillies in a grinder.
  • Sprinkle salt and grind into a fine powder.

Idli pudi is ready. You can have a spoonful with idlis and enjoy the breakfast. Store the pudi in an air-tight container to use it later. Ideally, you can use the idli pudi for a month. Idli pudi can also be added in curries and gravies to add a spicy flavour.

Story first published:  Friday, September 14, 2012, 5:29 [IST]
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