June 17, 2019

Thengai Podi | Coconut powder for idli Dosa (Vegan)

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Thengai podi is another version of chutney powder that goes well with Idli, Dosas or even hot rice with ghee.  The roasted coconut gratings gives a wonderful flavor to the chutney powder and enhances the taste . There are other varieties of chutney powders like Idli Molagapudi, Hurigadle Podi (fried gram powder ) and Verkadalai Podi (groundnut powder) in my blog which are traditional and superb accompaniments for Idlis and Dosas in South Indian homes .
Some people make this Thengai podi only using channa dhall or only udad dhall but I have used a combination of both the dhalls.

Preparation Time : 10 mins
Roasting Time : 7- 8 mins
Grinding Time : 5 mins
Complexity  : Medium

1 cup channa dhall / gram dhall
1/4 cup udad dhall 
1 cup grated dry coconut / kobri thuruval
8-10 byadgi / Kashmiri chillies (dry ones)
4-5 gunturu/ Paandi chillies (dry ones)
Small gooseberry size tamarind
Pinch of asafoetida
Salt as needed
1 tsp jaggery
2 tsp oil


  • In a dry pan, roast the grated coconut until it turns brown and crispy and keep aside for cooling . This step is essential to remove all the moisture from the coconut and increase the shelf life of the podi.
  • Alternatively, in a microwave safe plate , spread the coconut gratings and microwave it for 5 mins at the gap of 1 min intervals each and keep mixing it with a spoon . This also ensures even roasting of the coconut.
  • In the same pan, heat the oil and roast the channa dhall first till it starts turning crisp.
  • Add the udad dhall and roast it further until both the dhalls turn golden brown and crisp.
  • Roast the red chillies until the pungency is lost and they appear crisp.Turn off the stove and add the tamarind and asafoetida.  They will get roasted in the pan's heat  . 
  • Spread all these roasted ingredients on a plate and let it cool for 8-10 mins.
  • Add them to the blender jar with salt and jaggery and grind it to a coarse powder .
  • Lastly add the roasted coconut and just pulse the blender for 4-5 times .
  • Donot grind continuously after adding coconut as it will ooze oil and the taste will be totally spoilt. 
  • Transfer the ground masala powder to a plate and wait for it to cool down completely before transferring to an airtight container.  
  • Always use a dry spoon and keep away from moisture to increase the shelf life of the masala powder. 

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