Coconut Idly Podi / Thengai Podi Recipe
Author: 
Recipe type: Homemade
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Coconut Idly Podi / Thengai Podi Recipe is a simple and flavorful recipe. It is a great accompaniment for idly, dosa, upma and rice.
Ingredients
  • 1 Cup of Toor Dal
  • 1 Cup of Urad Dal
  • 1 Cup of Freshly Grated Coconut or Dry Desiccated Coconut
  • ½ Cup of Coriander (Dhaniya)
  • 1 Cup to 1 and ¼ Cup of Red Chilly
  • 10 Garlic Cloves
  • ¼ Tsp of Asafoetida
  • Salt to taste
Instructions
  1. Heat a pan, dry roast all the ingredients except red chilly, garlic, asafoetida and salt, till they turn golden brown color and aroma arises. Once it done, turn off the flame. Heat a pan with oil, roast the red chilly, asafoetida and garlic, till they turn golden brown color.
  2. Let it cool down for 5-10 mins.
  3. In a mixie, grind all the ingredients together and salt to a fine powder. Store it in an airtight container.
  4. Serve it with idly or dosa or upma or rice with gingelly oil.
Notes
Always store it in an airtight container.
To increase shelf life, use only dry spoon.
Adjust the number of red chilly according to your taste
Recipe by FoodyBuddy at http://foodybuddy.net/2015/09/30/coconut-idly-podi-thengai-podi-recipe.html