Ellu podi for rice, idli and dosa. Spicy condiment with sesame seeds as one of the main ingredients. Very flavorful and flexible recipe.
So handy as side dish for your breakfast as well as to mix with rice as part of your south Indian meal.
Check out my sesame rice recipe, a quick and small batch option, also my thengai podi for rice.
Ingredients
Here are the simple few ingredients needed to make this.
- Sesame seeds – Ellu – You can use any variety, black or white. Packed with nutrients and flavor.
- Urad dal – I used white urad dal, but you can use split ones or even one with skin (split)
- Red chilli – For spice, add according to the spice level you need.
- Asafoetida – Smells good and the flavor goes along well.
See recipe card for quantities.
Instructions
Gather all the ingredients needed firstly.
1. In a pan dry roast sesame seeds to begin with.
2. Roast well until the sesame seeds are golden in colour and starts to pop. Once done, transfer to a plate and set aside.
3. Now, add a teaspoon of oil, followed by red chillies, asafoetida and urad dal.
4. Roast continuously in medium or low flame, stirring until the urad dal is deep reddish in colour and roasted though inside.
5. Then remove in the plate for cooling down completely.
6. After that place roasted chilli, salt, asafoetida, urad dal in a mixer.
7. Blend coarsely.
8. Top it with the roasted sesame seeds lastly.
8. Grind briefly and once sesame seeds are coarse.
Finally give it a good mix and transfer to a container. Stays good for 20 days in room temperature. Pair ellu podi with sesame oil and enjoy with rice or idli, dosa.
Substitutions
- Sesame seeds – instead of white, you can also use black varieties.
- Urad dal – use whole or split. Also you can use the split black urad dal. It is more nutritious.
Variations
You can add a handful of curry leaves to make more flavorful and healthier.
You can experiment with the ratios, just reverse the urad dal and sesame seeds proportions.
Adjust red chillies to suit your taste buds as well as according to the spice level.
Storage
Store the podi in counter top upto 20 days. If you want to store for more days without going bad, you can also put inside the fridge.
Recipe card
Ellu podi recipe | For rice, idli dosa
Ellu podi for rice, idli and dosa. Spicy condiment with sesame seeds as one of the main ingredients. Very flavorful and flexible recipe.
Course Condiments
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 7 minutes
Servings 1.5 cups
Ingredients
- ½ cup Sesame seeds Ellu – white or black variety
- ¾ cup Urad dal
- 10 Red chillies
- ¼ teaspoon Asafoetida
- Salt as needed
- 2-3 teaspoon Oil
Instructions
-
In a pan dry roast sesame seeds to begin with.
-
Roast well until the sesame seeds are golden in colour and starts to pop.
-
Once done, transfer to a plate and set aside.
-
Now, add a teaspoon of oil, followed by red chillies, asafoetida and urad dal.
-
Roast continuously in medium or low flame, stirring until the urad dal is deep reddish in colour and roasted though inside.
-
Then remove in the plate for cooling down completely.
-
Then place roasted chilli, salt, asafoetida, urad dal in a mixer.
-
Blend coarsely.
-
Top it with the roasted sesame seeds lastly.
-
Grind briefly and once sesame seeds are coarse.
-
Finally give it a good mix and transfer to a container.
Notes
- You can add a handful of curry leaves to make more flavorful and healthier.
- Experiment with the ratios, just reverse the urad dal and sesame seeds proportions.
- Adjust red chillies to suit your taste buds as well as according to the spice level.
