Moringa Powder Idli/Dosa Podi

Moringa powder, made from the nutrient-rich leaves of the Moringa oleifera tree, has been cherished in traditional medicine for centuries. Packed with antioxidants, anti-inflammatory compounds, and essential vitamins, it’s often called a “superfood.” Incorporating moringa into everyday cooking is a wonderful way to add both health and flavor.

This recipe is a homemade Moringa Idli/Dosa Podi (spiced powder), perfect to enjoy with idlis or dosas, drizzled with a little ghee. It’s aromatic, wholesome, and adds a unique earthy taste to your meal.

Ingredients

• Urad dal – ½ cup

• Channa dal – ½ cup

• Red chilies – 5 to 6

• Coriander seeds – 1 tbsp

• Cumin seeds – 1 tsp

• Black pepper – 1 tsp

• Asafoetida – ¼ tsp

• Sesame seeds – 1 tbsp

• Salt – 1 tsp (adjust to taste)

• Oil – 2 tsp (for roasting)

• Curry leaves

• Moringa powder – 2 to 4 tbsp

  (Note: 1 cup of dried moringa leaves usually yields about 2 tbsp of powder. Start with 2 tbsp and adjust to your liking.)

  Instructions

  1. Roast the dals

     • Heat a pan with a little oil.

     • Roast urad dal until golden brown, set aside.

     • Roast channa dal in the same way and set aside.

  2. Roast the spices

     • Roast red chilies until slightly crisp (do not burn).

     • Roast coriander seeds until fragrant.

     • Lightly roast cumin and pepper.

     • Warm asafoetida for a few seconds.

     • Roast sesame seeds until they pop slightly.

  3. Add moringa

     • Lightly roast the moringa powder with salt (optional).

  4. Grind

     • Cool all roasted ingredients.

     • Grind into a coarse powder.

  5. Serve

     • Store in an airtight container.

     • Enjoy with idli or dosa and a spoon of ghee!

  🌟 Serving Tip

  This podi stays fresh for 2–3 weeks at room temperature. For longer storage, refrigerate it.