Black Urad Dal Idli Podi is a nutritious side dish for idli, dosa, paniyaram etc. Black Urad Dal Idli Milagai Podi is wholesome and healthy as it is made with whole black urad dal. Let us get on to learn how to make Black Urad Dal Idli Podi Recipe with step by step pictures and a short quick video.
We usually make idli podi with white whole urad dal and chana dal as main ingredients. This idli podi is my ammamas recipe it uses whole black urad dal which is a healthy option. Urad Dal(Ulundu) is said to have so many health benefits so including it in your daily diet is very good. I love trying different idli podi recipes and here is the proof.
About Black Urad Dal Idli Podi
Black Urad Dal Idli Podi is made using whole black urad dal, red chillies, pepper, jeera, curry leaves, garlic, rice, hing and salt. This is one of my family unique recipes that is passed on to me from my grandmother. Most of my childhood days memories were eating idli with this molaga podi as we call it in tamil. It tastes so divine that too with soft hot idlis it is sure a bliss.
Black Urad Dal Idli Podi Ingredients
- Black Urad Dal : Whole black urad dal is the main ingredient for this idli podi.
- Red Chillies : I used 1 cup measure of red chillies for a more spicier version but if you prefer you can reduce it to 1/2 cup.
- Rice – Parboiled rice is roasted and added to grind as it gives a good amount of crunch and flavour to this podi.
- Others : Garlic and Curry leaves are added for adding great flavour to idli podi. I don’t make idli podi without garlic not only for flavour but also it helps in reducing gas and indigestion.
- Salt : I always prefer using rock salt as amma always suggests to add it for most podi varieties.
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📖 Recipe
Black Urad Dal Idli Podi
Ingredients
- 1 cup black urad dal
- 1 cup red chillies
- 1 tsp gingelly oil
- 2 tbsp parboiled rice
- 6 garlic pearls
- 1/4 cup curry leaves
- 1 heaped tsp whole pepper corns
- 1 heaped tsp cumin seeds
- 1/4 tsp hing
- rock salt to taste
Instructions
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Measure and get ready with all your ingredients. First add 1/2 tsp oil – then add 1 cup whole black urad dal. Roast it for 3 mins in low flame.
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Now add 1 cup red chillies to it and start roasting. Roast in low flame until chillies turn crisp and urad dal gives good aroma. Transfer to a clean plate and set aside.
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Add 1 heaped tsp pepper corns and roast for 2 mins until it starts to crackle. Transfer to the plate and set aside.
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Now add 1 heaped tsp cumin seeds / jeera and roast until it pops well. Transfer to the plate and set aside.
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Add 1/2 tsp oil add 6 big garlic cloves. Roast until golden. Transfer to the plate and set aside.
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Add 1/4 cup curry leaves.
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Roast until crisp and it shrinks like shown. Transfer to the plate and set aside.
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Add 2 tbsp parboiled rice.
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Roast until it turns golden. Transfer to the plate and set aside. Switch off.
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The flame is off now.This heat is enough to roast salt and hing.Add rock salt and 1/4 tsp hing give a quick saute. Saueting rock salt avoids moisture while grinding. If using rock salt always dry roast and add it while grinding to avoid letting out water. If using regular salt, you add it as such while grinding. Transfer to the plate and set aside.
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Now cool down all the roasted ingredients completely before grinding.
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Transfer to a mixer jar.
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Grind it slightly coarse as shown. If you like it fine you can grind it fine too.
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Transfer to a plate and cool down. Then store in a clean dry airtight container.
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Mix with gingelly oil and serve with hot idlis.
Notes
- Garlic skin can be peeled and added too. I usually rinse garlic with skin then add it as such for more flavour.
- You can even reserve 2 raw garlic and add it while grinding without roasting this enhances the garlic flavour.
- The spice level of this podi is slightly more as we have added 1 cup short red chilliv ariety which is more spicy.
- If you want a milder version add only 1/2 cup. Slow roasting is the key for making perfect Idli Podi.
- Roasting red chillies with dal ensures even roasting and will not burn red chillies. My mother always insists not to roast red chillies alone.
- I used hing powder. If using solid hing then roast it for few seconds then add it while grinding. I used hing powder so added as such.
Black Urad Dal Podi Step by Step
1.Measure and get ready with all your ingredients. First add 1/2 tsp oil – then add 1 cup whole black urad dal. Roast it for 3 mins in low flame.
2.Now add 1 cup red chillies to it and start roasting. Roast in low flame until chillies turn crisp and urad dal gives good aroma. Transfer to a clean plate and set aside.
3.Add 1 heaped tsp pepper corns and roast for 2 mins until it starts to crackle. Transfer to the plate and set aside.
4.Now add 1 heaped tsp cumin seeds / jeera and roast until it pops well. Transfer to the plate and set aside.
5.Add 1/2 tsp oil add 6 big garlic cloves. Roast until golden. Transfer to the plate and set aside.
6.Add 1/4 cup curry leaves.
7.Roast until crisp and it shrinks like shown. Transfer to the plate and set aside.
8.Add 2 tbsp parboiled rice.
9.Roast until it turns golden. Transfer to the plate and set aside. Switch off.
10.The flame is off now.This heat is enough to roast salt and hing.Add rock salt and 1/4 tsp hing give a quick saute. Saueting rock salt avoids moisture while grinding. If using rock salt always dry roast and add it while grinding to avoid letting out water. If using regular salt, you add it as such while grinding. Transfer to the plate and set aside.
11.Now cool down all the roasted ingredients completely before grinding.
12.Transfer to a mixer jar.
13.Grind it slightly coarse as shown. If you like it fine you can grind it fine too.
14.Transfer to a plate and cool down. Then store in a clean dry airtight container.
Mix with gingelly oil and serve with hot idlis.
Expert Tips
- Garlic skin can be peeled and added too. I usually rinse garlic with skin then add it as such for more flavour.
- You can even reserve 2 raw garlic and add it while grinding without roasting this enhances the garlic flavour.
- The spice level of this podi is slightly more as we have added 1 cup short red chilliv ariety which is more spicy. If you want a milder version add only 1/2 cup.
- Slow roasting is the key for making perfect Idli Podi.
- Roasting red chillies with dal ensures even roasting and will not burn red chillies. My mother always insists not to roast red chillies alone.
- I used hing powder. If using solid hing then roast it for few seconds then add it while grinding. I used hing powder so added as such.
Serving & Storing Suggestion
Idli Podi is usually mixed with gingelly oil and served with Idli, Dosa. This podi can be stored for 3 months in room temperature.
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