White Sesame Idli Podi / Ellu Idli Podi

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White Sesame Idli Podi – A Flavorful Twist

Looking to switch things up with your usual Idli Podi? Here's a delightful variation that adds the nutty richness of white sesame seeds to your spice mix. This version brings a warm, earthy flavor and pairs perfectly with soft idlis or crispy dosas. It’s simple to make, aromatic, and can be stored for weeks—ready to spice up your meal in a flash!

Ingredients:

  • White Sesame Seeds – ½ cup

  • Channa Dal – ½ cup

  • Urad Dal – 1 cup

  • Jeera / Cumin Seeds – 2 tsp

  • Black Pepper – 2 tsp

  • Red Chillies – 8–10 (adjust to taste)

  • Asafoetida – ½ tsp

  • Salt – 1½ to 2 tsp (I used 2 tsp)

  • Curry Leaves – a few (optional)

  • Garlic – 3–4 cloves (optional)

  • Oil – as needed for roasting

Method:

  1. Dry roast white sesame seeds in a tawa over medium heat until they begin to pop (about 3–4 minutes). Be careful not to burn them. Transfer to a plate or bowl.

  2. Roast channa dal and urad dal separately with 1 tsp of oil each until golden brown. Set aside with the sesame seeds.

  3. Roast cumin seeds, black pepper one by one until fragrant. Roast the red chilli on a medium flame without burning it. Add to the rest of the roasted ingredients.

  4. If using, roast curry leaves and garlic until crisp/golden and aromatic.

  5. Finally, roast the asafoetida for a few seconds and add salt.

  6. Let all ingredients cool completely.

  7. Grind the mixture to a coarse or smooth powder based on your preference.

  8. Store in an airtight container.

Serving Suggestions:

Enjoy this flavorful Idli Podi with hot idlis or dosas, mixed with a drizzle of sesame oil or ghee. It also tastes great sprinkled over upma or even plain rice with a touch of butter!






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