Idli Podi (Chili Powder) with Flax Seeds - Delta Style

Step 1: Prepare Ingredients

Gather all the necessary ingredients as listed. Ensure dals and seeds are clean and free from impurities. Peel the garlic cloves.

Step 2: Roast Asafoetida and Red Chilies

Heat 1-2 teaspoons of oil in a pan over medium heat. Add the asafoetida pieces and roast until they become fragrant and slightly puffed. Then, add the dried red chilies (with stems) to the pan and continue roasting until they turn a darker shade of red and become crisp. Ensure not to burn them.

Step 3: Transfer Roasted Chilies and Asafoetida

Carefully transfer the roasted red chilies and asafoetida to a large, clean bowl. Set aside to cool.

Step 4: Dry Roast Dals

In the same pan (without adding more oil), add the urad dal and chana dal. Dry roast them over medium-low heat, stirring continuously, until they turn golden brown and release a nutty aroma. This should take about 5-7 minutes.

Step 5: Transfer Roasted Dals

Once roasted, transfer the dals to the large bowl with the chilies and asafoetida. Allow them to cool.

Step 6: Dry Roast Flax Seeds

Add the flax seeds to the pan. Dry roast them over medium heat, stirring constantly, until they start to pop and become fragrant. This indicates they are properly roasted.

Step 7: Transfer Roasted Flax Seeds

Transfer the roasted flax seeds to the large bowl with the other ingredients. Let them cool down.

Step 8: Dry Roast Coriander Seeds

Add the coriander seeds to the pan. Dry roast them over medium-low heat until they are aromatic and slightly change color, about 2-3 minutes.

Step 9: Transfer Roasted Coriander Seeds

Transfer the roasted coriander seeds to the large bowl.

Step 10: Dry Roast Black Sesame Seeds

Add the black sesame seeds to the pan. Dry roast them over low heat until they start to crackle and become fragrant, being careful not to burn them. This usually takes about 1-2 minutes.

Step 11: Transfer Roasted Black Sesame Seeds

Transfer the roasted black sesame seeds to the large bowl.

Step 12: Dry Roast Rice and Garlic

Add the raw rice to the pan. Dry roast it over medium heat until it turns a light golden brown. Then, add the peeled garlic cloves and roast for another minute until the garlic is slightly fragrant and softened.

Step 13: Transfer Roasted Rice and Garlic

Transfer the roasted rice and garlic to the large bowl with all the other cooled ingredients.

Step 14: Grind First Batch

Ensure all roasted ingredients have completely cooled to room temperature. Transfer about half of the mixture into a mixer grinder jar. Add half of the salt to the jar. Grind into a coarse powder. Avoid grinding it too finely, as a slightly coarse texture is preferred for Idli Podi.

Step 15: Grind Second Batch

Transfer the first batch of ground powder to a clean pan. Add the remaining roasted ingredients and the rest of the salt to the mixer grinder jar. Grind into a coarse powder, similar to the first batch.

Step 16: Mix and Store

Add the second batch of ground powder to the pan with the first batch. Mix both batches thoroughly to ensure even distribution of ingredients and salt. The final powder should have a slightly coarse texture. Store the homemade Idli Podi in a clean, airtight container in a cool, dry place. It can last for several weeks.

• Roast red chilies with their stems for an enhanced flavor and aroma.

• Flax seeds are added for their health benefits, particularly for cholesterol management.

• Ensure all ingredients are completely cooled before grinding to achieve the best texture and prevent clumping.

• Grind the powder to a slightly coarse texture, not too fine, for an authentic Idli Podi feel.

• Any type of rice (eating rice, idli rice, or raw rice) can be used for this recipe.

• Adjust the quantity of dried red chilies to suit your preferred spice level.