Sesame (gingelly) oil turns the dry podi into a rich paste to scoop with idli or dosa — it's the classic way to eat it.

How long does the dry podi keep?

A month or more airtight; the oil is added only at serving time.

Idli Podi (Gunpowder Dry Chutney)

Name: Idli Podi (Gunpowder Dry Chutney)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Cuisine: Indian
Ingredients: 0.5 cup Urad dal and chana dal; 10 pieces Dry red chillies; 3 tbsp White sesame seeds; 1 tbsp Curry leaves, hing, salt; 3 tbsp Anveshan Wood-Pressed Sesame Oil

The classic South-Indian 'gunpowder' — roasted lentils, chillies and sesame ground into a spicy dry chutney, served mixed with Anveshan Wood-Pressed Sesame Oil.

Time breakdown

Prep Time10 min

Cook Time15 min

Total Time25 min

Ingredients

Urad dal and chana dal
Dry red chillies
White sesame seeds
Curry leaves, hing, salt
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Coconut Oil / Olive Oil as per your preference.

How to Make Idli Podi (Gunpowder Dry Chutney)

1
Dry-roast the urad dal and chana dal until golden, then the red chillies, sesame, curry leaves and hing.
2
Cool completely.
3
Grind everything with salt to a coarse powder (not a paste).

Tips for the Best Idli Podi (Gunpowder Dry Chutney)

✓Roast each ingredient on low and cool fully before grinding, or the podi turns pasty.
✓Grind coarse — a slightly grainy podi tastes better than a fine powder.