Idli Podi

Idli podi is a dry chutney powder made by roasting urad dal, chana dal, dried red chillies, sesame seeds, hing and salt, then grinding them coarsely. It is called milagai podi in Tamil, karam podi in Telugu and chutney pudi in Kannada, and it earned the English nickname gunpowder for its heat. It keeps for weeks, so it travels well and saves making fresh chutney every morning.

Pour a spoonful of podi onto your plate, make a well in the middle and fill it with gingelly oil or melted ghee, then mix it into a paste for dipping. Spread it on a dosa as it cooks for podi dosa, toss it with mini idlis, or stir it into plain rice with oil. Blends vary in heat, and some include garlic, curry leaves or coconut.

Keep idli podi in a dry, airtight jar and always use a dry spoon, since moisture makes it clump and go stale. For the batter, see dosa and idli mix, and for more South Indian blends, sambar powder, rice mix powder and all our South Indian powders.