Idly Podi or Gun powder is a luxurious side dish that could be paired with idli and dosa and it could be served as a chutney substitute. This dry spiced condiment is popular in south Indian households. It is usually prepared in bulk quantity as because the shelf life of the Idly Podi probably would extend to many months. There are so many names to call this condiment and Karam Podi, Idli Podi, Milagai Podi, Gun powder are in that list. Also, there are many known varieties when speaking about Idly Podi, each of which varies from region to region and family to family.

Perhaps, you might be the person following some unique version of Idly Podi traditionally from your family, if you are a south Indian. And yes, I'm in the same club. My mom's version is flavourful with loads of flavour hint and an appetizing look. Though I follow my mom's recipe most of the time, I love to play around with the healthy ingredients as my kid is fond of Idly Podi and she wants it even when chutney or other dips are served. So, I'm very conscious when making Idly Podi, and the outcome is the 'Kids Idly Podi' post here which is the winning combination of healthy ingredients amongst my many experiments with no deviation from the perfect taste and texture.

I make this Idly Podi once in 3 months which is less spicy but extra healthy as it holds sprouts and nuts within it. One more happy thing is that you can serve this Idly Podi anytime to your kids guilt-freely as this Kids Idly Podi is much healthier than the usual Idli Podi.

Sesame seeds, garlic, coriander seeds and so are the guest ingredients which we sometimes invite and sometimes not. But, dried red chillies and urad dal are the anchor ingredients which we cannot skip while making Idli Podi. So, What could be a healthy substitute for non-sprouted black gram (or urad dal) than Sprouted Black Gram? Sprouted black gram has high protein content than the non-sprouted one and hence that is the best option to choose.

Along with the sprouted black gram, sesame seeds, flax seeds, curry leaves and nuts add a healthy note to this 'Kids Gun Powder'. Adding more flax seeds or nut varieties would make the Idly Podi sticky. Adding more sesame seeds than the required quantity makes the Idly Podi tastes bitter and nutty. So, it is important to add the right quantity of the right ingredients to better not deviate the taste and texture.

Know the Ingredients & their Goodness:

Sesame seeds:

• Rich in calcium, vitamins, fibre and anti-oxidants.
• Benefits digestion and boosts energy level.

Flax seeds:

• Rich in high-quality protein and omega-3 fats. 
• Nutrient-rich and much needed for optimal health.

Curry Leaves:

• Rich in folic acid, iron and anti-oxidants.
• Benefit hair growth and skin health.
• Holds antibacterial property.
• Lowers cholesterol.

Nuts:

• High in nutrients and good fat.
• Rich in protein.

Sprouted Black gram:

• Contains high protein content than non-sprouted ones.
• Rich in fibre and improves digestion.

Cumin seeds:

• Adds nice flavour.
• Improves digestion.

Mix the Idli Podi with gingelly oil or ghee before serving to enhance the taste. The heat of the Idly Podi could be adjusted by increasing or reducing the amount of dried red chillies. I use Beydagi chilli variety which is less spicy than the Guntur chillies but has more heat than the Kashmiri red chilli variety. Pick the variety of your choice and adjust the quantity to best suit your palate.

Explore other Sprouts-related recipes here.

Sprouted Black Gram Payasam 

Sprouted Pulses Adai Dosa

⌚Preparation Time: 10 minutes
⌚Roasting Time: 30 to 40 minutes
🍴Yields: 500 g (approx)

Kids Gun Powder | Extremely Healthy | with the Magic of Sprouts & Nuts

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An extremely healthy spiced powder prepared with red chillies, sprouts & nuts which would be served as a side dish for idly and dosa.

What to Use?

• Black Sesame seeds - 50g
• Flax seeds - 50g
• Cumin seeds - 2 tsp
• Peanut - 100g
• Cashew - 25g
• Almond - 25g
• Pistachio - 25g
• Walnut - 25g
• Dried red chillies - 35 to 40
• Coriander seeds - 25g
• Channa dal - 60g
• Sprouted black gram - 450g
• Curry leaves - 2 handful
• Asafoetida - a small piece
• Garlic - 15 cloves

Steps Involved: 

• Add black sesame seeds to a heavy-bottomed utensil and dry roast them until the seeds have started to pop. Remove the seeds from the vessel.
• Add flax seeds to the same utensil and dry roast them until they start to pop. Remove the popped seeds from the vessel.
• Add curry leaves to the utensil and roast until they dry completely.
• Now add peanuts, cashews, almonds, pistachios and walnuts to the same vessel and roast them on a low flame until they turn dry and crisp. Let the roasted nuts cool down.
• Add cumin seeds and dry roast them until they release a nice aroma.
• Add a little gingelly oil and add asafoetida & garlic until they roast very well. Remove them to a plate.
• To the same oil, add channa dal and roast them until they turn brown.
• Add dried red chillies to the vessel and roast them in the gingelly oil. The chillies have to be crispy and breakable after roasting.
• Add coriander seeds and roast them until the nice aroma comes out of it.
• Add sprouted black grams to the vessel and roast them until the moisture content in them got dried completely. The sprouted gram has to shrink and show brown colour. Also, they should turn crisp to make a good quality Idly Podi.
• After cooling down the ingredients completely, transfer them to a mixer jar and grind to form a coarse powder.
• Store the Idli Podi in an air-tight container which stays good for more than 3 months at the room temperature.

Visual Treat: 

 Video link for "Kids Idly Podi " post: 

https://youtu.be/sIrISvJl7D8

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For comforting the easy understandability of the recipe, the step by step detailed procedure along with the picture is shown below:

Step-by-Step Procedure with Pictures

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How to Make?

• Add black sesame seeds to a wide and heavy-bottomed vessel. Dry roast the seeds until they have started to pop. Remove the popped sesame seeds from the vessel and let the seeds cool down.

• Add flax seeds to the same vessel and dry roast them. Roasting has to be done until the seeds have started to pop. Transfer the popped seeds to a plate and let them cool.

• Add curry leaves to the same vessel and dry roast them. The moisture content in the curry leaves should be zero and it should be breakable after roasting. Do roast on a low flame. Cooldown the dehydrated curry leaves.

• Add peanuts, cashews, almonds, pistachios and walnuts to the utensil and roast them well. Nuts if not roasted properly could make the Idly Podi greasy. So, take care while roasting.

• Add cumin seeds to the vessel and roast them until they leak a nice aroma.

• Add a little gingelly oil to the vessel and add a piece of asafoetida. Along with that, add some garlic cloves and roast them. The garlic cloves have to turn brown and the asafoetida has to get fried in the oil. Remove them to a plate and cool them down.

• Add channa dal to the same oil and roast them until they turn brown in colour.

• Add dried red chillies to the oil and roast them well. If needed, add a teaspoon of extra oil while roasting. The chillies should be crispy and breakable after roasting. 32 to 35 of Beydagi red chillies would give moderate heat to the Idly Podi. If you want more heat, add 40 red chillies.

• Add coriander seeds to the vessel and roast them until they release good flavour.

• Add sprouted black gram to the vessel and roast them on a medium flame. This takes a bit long time. Take a good time to roast the sprouts which help us get a good quality Idly Podi. There should not be any moisture content present in the sprouted gram and they should be crispy and brown in colour after roasting. Transfer to a plate and cool them completely.

• Transfer the red chillies, coriander seeds, curry leaves, garlic and asafoetida to the mixer jar and grind to form a coarse powder.

• Now add cumin seeds, flax seeds, sesame seeds and nuts to the mixer jar and grind again to form a powder.

• At last, add sprouted black gram and channa dal to the mixer jar.

• Add some sea salt and operate the mixie in the pulse mode to make a coarse idly powder.

• Store the Kids Idly Podi in an air-tight container and serve with idli or dosa.

Visual Treat:

Enjoy the ''Kids Gun Powder" recipe Video:

Tips:

• Roasting plays an important role while preparing Idly powder. Roast all the ingredients and make them moisture-free to make the best quality Idly Podi.
• While roasting the dried red chillies, add some sea salt to prevent the hot smoke generated by the red chillies.
• Use gingelly oil for roasting the anchor ingredients. 
• Sprouted black gram holds a lot of moisture content and hence, it takes a lot more time to roast the sprouted gram than the non-sprouted ones. So, keep in mind, don't rush up! Just roast, roast and roast until the sprouts shrink and change the colour to brown.
• Curry leaves add a great flavour to the Podi and so, I suggest skip not them.
• While roasting, don't forget to stir the ingredients continuously which helps distribute the heat evenly.
• This recipe can easily be doubled, tripled or even halved.

Healthiest & Tastiest Version of Idli Podi!