Kollu & Ellu Idli Podi – Horse gram & Sesame Dosa podi

Before getting into the post, I would like to notify my readers that I have flown to US with my kid to support my hubby’s onsite. Assuring you no compromise in my future posts. I have drafted 100+ Indian-special recipes and have brought my camera here to click more. Stay tuned to witness more varieties 🙂

Idli podi topped my packing list as I was alarmed of expensive curry leaves overseas 😉 Adding kollu and ellu to idli podi makes it more nutritious.

Horse gram(Kollu) has more protein than egg and more calcium than milk. Horse gram helps in healthy weight reduction too. Feeding moms prefer this to accelerate milk production, to control heavy bleeding and to bring back shape! Dads-to-be prefer this to boost the count.

Calcium-rich sesame seeds(Ellu) play an equivalent role in lactation. It also aids in alleviating stress and promotes sound sleep.

Pregnant ladies pls excuse as both kollu and ellu generates more heat..(Note: Sesame seeds can be consumed in less quantity during pregnancy)

Preparation

1.Remove curry leaves from its stalk. 2.Wash it well , drain water and dry it in sun for 10 mins or under fan for half an hour. Spread it in a white cotton cloth for faster drying.3.Remove stalks from red chillies. Dry roast chana dal, urad dal until slightly browned and nice aroma wafts around.4.Dry roast horse gram until slightly browned and sesame seeds until it pops up well. Take care not to burn it.5.Add rock salt and red chillies. Dry roast in low flame until all chillies turn hot to touch. Add asafoetida, mix well and remove from heat.6.Add curry leaves and fry just till moisture disappears and leaves shrink. Let all fried stuffs cool down completely. Then grind in mixie.7.I prefer lil coarse powder. Grind coarse or fine as per your wish. Mix well with ladle and let it cool down completely.   Store in air-tight container. Mix with gingelly oil and enjoy with idli/dosa/oothappam…

Tips/Tricks

• Choose tender curry leaves with red-stem(Sengaambu thalai). Quantity of curry leaves is your choice.
• You shall wash and dry horsegram and sesame seeds before frying. I used to wash and sun-dry urad dal and chana dal too.
• Shelf life is 4 months.