Podi Masala | Glutenfreewhisk
Podi masala or the gun powder has been on my list for such a long time and the moment I finally decided to make it, I was really happy with the results. Before sharing the recipe with you I have already made Podi a few times now and it is just the best thing to have with maize flour roti apart from the regular dosas and idli.
Podi is a beautiful blend of lentils, basic spices, curry leaves and sesame seeds. It is so good and can be eaten even with a chapatti with ghee dripping from it when you have the worst possible vegetable made at home.
Being gluten intolerant has made me try and absolutely love south Indian food at home. I know making dosa batter and fermenting it sounds like a really difficult task but imagine every south Indian household do that almost daily. They have those batters always ready at home so why not everyone who is gluten intolerant or anyone who is health conscious make their own sambar masala, podi masala and idli/dosa batter.
Trust me it just requires 10-15 minutes preparation, and the magic of fermentation happens on its own. Eating fully and not just surviving on salads is really good and south Indian dishes like Idli, dosa, paniyaram and many others are naturally gluten-free and can be made with variations too.
But today I am sharing the recipe of Podi Masala that I have been making from months now. I make it in good quantity and refrigerate it and use it when needed. It is healthy, adds flavor and it is easy to make.
INGREDIENTS -
Half a cup washed Urad dal
1 cup washed Chana dal
2 tbsp sesame seeds
Half cup desiccated coconut
1 dried red chilli
2 springs of curry leaves, washed
Salt, to taste
1 tsp Roasted cumin powder
METHOD -
1. Dry roast curry leaves, red chili and set aside. In the same pan dry roast sesame seeds followed by desiccated coconut and set aside. I have roasted everything separately because all have different roasting time.
2. Now roast urad dal followed by Chana dal which will take a good amount of time as mine was washed and instantly roasted. If you are using dried dal it will take less time. Roast both the dals well until they are golden brown. Watch the YouTube video below to get a better idea.
3. Blend everything in a blender jar once cool. It should be a fine powder like consistency so use a good blender.
To store the podi masala use a glass storage container. Podi stays fresh for a long time especially if you refrigerate. So, a treo glass storage container is a perfect pick for the same.
Check the full recipe on YouTube (Gluten_free_whisk) - Podi Masala recipe
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| Podi Masala | Glutenfreewhisk |
