idli dosa podi are spice blends commonly used in South Indian cuisine as a condiment for idli dosa. Idli podi, also known as “gunpowder,” is a dry powder made from roasted lentils, chili peppers, sesame seeds, and other spices. Dosa podi, on the other hand, is a similar blend of spices but may have variations in the proportions and types of ingredients used.
To make idli or dosa podi, the ingredients are typically dry roasted separately and then ground into a coarse powder. The resulting powder can be stored in an airtight container for several weeks and used as a flavor enhancer for idlis, dosas, and other South Indian dishes.
Idli and dosa podi can be mixed with oil or ghee and used as a dip or spread for idlis and dosas, or sprinkled over the top for added flavor and texture. Some variations may include additional ingredients like garlic or coconut to give a unique flavor and texture.
Overall, idli and dosa podi are an essential part of South Indian cuisine and add a flavorful and spicy kick to many dishes.