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Idli podi (இட்லிப் பொடி in Tamil) is a coarse powder mixture of ground dry spices that typically contains dried chilis, urad (bean), chickpea, and sesame seeds. Tamilians traditionally use idli podi as a condiment on idlis, dosas and other South Indian dishes. Idli podi is eaten as a dipping condiment: The diner takes a teaspoon of powder on his plate, makes a well in the centre, adds sesame or other oil to this crater, and mixes in the powder to form a moist paste. Pieces of idli or dosa are then broken off and dipped into this tasty oil-powder mix, and eaten. It may also be simply added dry to food. It is a convenient substitute for chutneys and is usually available in most households in Tamil Nadu. ;Recipe for idli podi :100 g of urad dal :100 g of channa dal :5-10 dry red chilis :1/2 tsp til (sesame seed) :a pinch of asafoetida :salt to taste :Mix the dal and the chilis in a wok and dry roast until the white dal turns golden brown. Remove to a plate and sprinkle the asafoetida on the mix before it cools. Dry roast the sesame seeds until they become dry. Mix with the dal and chili mix and let cool. :Salt to taste and put it all in a grinder and make a slightly coarse powder. :Mix with either sesame oil or ghee when using. :Some recipes add powdered, roasted garlic. :Add 25g of rice and two teaspoons of pepper to get the authentic pallakkaad-style idli molagai podi. :Instead of sesame seeds, try adding jaggery to get a different taste. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Idli podi」の詳細全文を読む スポンサード リンク
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