Idli podi is a coarse powder mixture of ground dry spices that typically contains dried chilies, urad, chickpea, and sesame seeds. Tamilians traditionally use Idli podi as a condiment on idlis, dosas and other South Indian dishes.
Idli powder is eaten as a dipping condiment: Take a teaspoon of powder on plate, make a well in the centre, add sesame or other oil to this crater, and mix 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 South India.
Note: Store in dry container and always in air tight container to retain its aroma.
It is said that since 12th century steaming of idly is in process and the side dish for roasted dry ingredients are in existence.
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