PUDHINA PODI for Idli, Dosa and Rice

Yields: 4 Servings Difficulty: Easy Prep Time: 2 Hr Cook Time: 20 Mins Total Time: 2 Hr 20 Mins

Podis are best companions for Idli, dosa, or rice on a busy day when there is less time to make an elaborate meal. We love our podis and this Pudhina podi has become our household favorite. While we like to add. a spoonful of this with rice and ghee, the kids love to eat with their dosa or Idlis. They taste great with both of them. The flavor and color that Pudhina/Mint leaves give to this powder are so appetizing to look and taste. Try this tasty mint podi/Pudhina podi soon. You will definitely fall in love with it.


0/7 Ingredients
Adjust Servings


0/4 Instructions
  • Wash, clean mint leaves, and remove the leaves. Air dry them for at least two hours.
  • Heat pan with one teaspoon of oil. Once hot, add two tablespoons of Channa dal and one tablespoon of Urad dal. To this add three red chillies. Roast in medium flame until golden brown. Remove and allow to cool.
  • Add the air-dried mint leaves with one glove of garlic to the same pan. Sautee them for at least 4- 5 mins until the water content dries and the leaves wilt. Turn off the stove and let it remain in the same pan.
  • In a mixer jar, add the cooled down dals with salt and a quarter teaspoon of jeera seeds. Grind to a coarse powder. Now, add the mint leaves and grind to a fine powder. Store in an air-tight box. Serve with Idli, dosa, or rice.


  1. Wash and air-drying /fan drying the mint leaves is a key step to making this podi. If there is water in the mint leaves, it will not result in the right podi consistency.
  2. I have added one clove of garlic only to this podi, just so as to make the flavors of mint dominant. You can add more garlic if you like the garlicky flavor.
  3. Instead of Garlic, you can replace asafoetida. Roast the asafoetida along with dals.

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