Kids healthy no chilli nut chutney powder / kiddie Idli podi

2015-07-08 11.45.03-1

Idli powder is a condiment that goes with Idli , the southindian rice and lentil steam cooked dumpling, with dosas, a southindian rice crepe.

The powder is a coarse powder which is traditionally a mixture of ground dry spices along with lentils and sesame seeds. This powder is used as a dipping condiment when it is made into a moist paste consistency when mixed with sesame oil.

With Idlis and dosas being a healthy and easy to make, staple diet in our household,now not so little r was always left with having not much choice with his Idlis as he does not do spice and has a very british palate in terms of heat and chilli.

My nan or nani, I remember used to give us Idli powder as kids and we were allowed to have it without my mom raising her eyebrows. So I recently asked her about this and she gave me her recipe. My recipe is a take off on hers only with more additional nutrients added into it.

Must say, ever since I gave r this, its like he has just discovered Idlis and wants it everyday, for not just all meals but also for snacks. Kerching….healthy and nutritious.

The only sore point being I am perpetually in the kitchen steaming Idlis.

Word of caution, this is very high in calories, therefore not recommended for people who are trying to loose weight.

Ingredients

  • ½ cup Bengal gram dal or chana dal

  • 1 cup Black gram dal or urad dal ( I used the full black one as felt it was more nutritious, but it did make the powder a darker shade )

  • 1 cup Roasted gram dal or chutney dal

  • ¾ tbsp Whole black pepper ( increase or decrease basis the heat level your child can tolerate )

  • 1 little piece Tamarind

  • 2 tbsp sesame seeds ( I used black ones as the aroma is more stronger but does make the powder darker shade )

  • 1 small piece jaggery

  • 4 to 5 cloves raw garlic pods ( with skin ) ( optional )

  • 3 tbsp mixed nuts of your choice ( I used almonds, walnuts, Brazil nuts, hazelnuts, pecans, macadamia ) adding too much makes the powder more oily and therefore more lumpy

  • 1 tbsp Flax seeds

  • Handful of curry leaves ( optional )

  • ¼ tsp Asafoetida or hing

  • 1 tsp oil

  • Salt to taste

How to make it

  1. Heat oil in a pan and roast the black gram dal / Urad dal till a nice aroma is released. Transfer to a plate to cool.

  2. In the same pan add the Bengal gram dal or urad dal and roast till it turns to a nice brown and transfer to the plate.

  3. In the same pan now roast the whole black peppers, tamarind, sesame seeds , curry leaves and mixed nuts till the sesame seeds start popping. Switch off the heat and add the garlic and transfer it to the plate.

  4. Once cooled transfer the contents to a mixer jar along with the jaggery, asfoetida, salt to taste and flax seeds and grind to a coarse powder. ( since heating the flax seeds makes the flax seeds lose their nutritional value, adding it at the end preserves the nutrition ).

  5. Transfer to a dry airtight container and use.

Also because nuts are being used I make it in smaller quantities to avoid the nuts turning rancid.

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