Chutney Powder for Idli / Idli Podi (Kerala Style) Recipe

"Idli" with Sambar is said to be India's most healthiest Breakfast dish as per many surveys including one conducted by the Times of India - a leading News paper there.

 though there are many controversies regarding the use of white rice in making Idli-batter, 

I believe that its super healthy, as Sambar is a perfect combination of proteins from Dal/ Pulses and all essential vitamins and minerals with the variety of mixed vegetables that we add in it.

This with Idli - a steamed , no oil Break fast with rice and Dal(Pulses) again contributes the perfect amount of Carbohydrates and protein to jump start the day. 

what ever the controversies may be, Its my most preferred  Breakfast, not just because its tasty but also because its easy to make if we have the batter prepared, it stays in fridge for a couple of days, making morning's stress free.

Idli Powder / Chutney Powder is a great accompaniment to Idli / Dosa or any variety of Dosa dishes that we can make. For me its an asset to keep in the pantry, in case if I don't have time to make Coconut chutney or Sambar every-time you make Idli / Dosa's. 

Its NA's favorite too, I think its liked by most kids, give it a try if you haven't,
 as it will make your life better if your kids like it :) 

There are different varieties of the same, I usually make it less spicy as NA is the one who likes it the most here, use more chili's or peppercorns to make it spicy also it alters the color of the same making it little dark.

Ingredients 

Urad Dal /Uzhunnu (I use split,may use whole Urad dal) - 1 cup 

Channa Dal / Kadala Parippu - 1/4 cup

Dry Red chilies - 7 no's or more  (adjust as per your preference) 

Black Peppercorns - 1 tsp (may add more) 

Asafoetida /Hing/Kayam - 1 tsp

Curry Leaves - few springs (Add more if you have) 

Raw Brown Rice/Kerala rice  - 2 Tbsp (Optional)

Garlic - 3 to 5 No's (Optional) 

Salt to taste

Method 

* In a kadai/Pan add Urad dal(Uzhunnu) , Channa Dal(Kadala Parippu) & Raw Brown Rice (if using) Roast these ingredients in medium heat, stirring constantly until everything starts to turn lightly brown.

* Add then Dry red chili's , Curry leaves, Garlic(if using) and Peppercorns and continue to roast'em in medium heat for another 5 to 7 minutes, until raw taste of everything leaves and turns light brown.

* Switch off the heat, and add Asafoetida(Kayam) & salt to taste. Allow to cool a bit. 

*Grind these to fine powder and store them in any air tight container, stays out for several months.

*Mix this with Gingely Oil(Nallenna) or Ghee or any oil & enjoy with Idli or any Dosa.

Cheers
TN