Andhra Podi

Podi is a “Flavour Bomb” from the kitchens of Andhra Region.

MADE OF

Pigeon peas, Green gram, Bengal gram, Oil, Cumin, Black pepper, Red Chilli,              Curry leaves, Iodised Salt, Tamarind, Jaggery, Asafoetida ,Peanut, Sesame, Coconut Garlic

BEST WITH

Idli , Dosa and Rice 

RECIPE

Idli with Andhra Podi

Ingredients

• 1 cup Whole Urad Dal 

• 2 cups Idli Rava

• 1/2 tsp Fenugreek Seeds 

• Salt to taste

• Water (cold water is recommended for blending) 

Method:

1. Wash the urad dal and methi seeds together. Soak in enough water for 4-5 hours. Wash the idli rava separately and soak for 1-2 hours.

2. Drain the soaked urad dal and grind it in a mixer with a little cold water until it becomes a light, fluffy, and smooth batter.

3. Squeeze the water out of the soaked idli rava and add it to the urad dal batter. Mix thoroughly with your hand for 2 minutes (this aids fermentation). Add salt, cover, and let it ferment for 6-8 hours.

4. Grease the idli plates, fill with the batter, and steam for 8-10 minutes. 

5. Prepare the Mixture: In a small bowl, take 2-3 tablespoons of the Spiced Right Andhra Podi.

6. Add 1-2 tablespoons of molten ghee or sesame oil to the podi to make a thick, spreadable paste.

7. While the idlis are hot, take them out of the steamer and generously coat them with the podi-ghee mixture and serve