Karapudi Idli is a flavorful twist on the traditional South Indian idli. This dish combines soft, fluffy idlis with a spicy and aromatic karapudi (spiced powder) that enhances the flavor, making it a favorite among spice lovers.
Important Ingredients for Karapudi:
- Toor Dal (Pigeon Pea Lentils) – For a nutty flavor and texture in the spice powder.
- Chana Dal (Split Bengal Gram) – Adds crunch and depth to the karapudi.
- Urad Dal (Split Black Gram) – Aids in fermentation and provides a creamy base for idli batter.
- Dried Red Chilies – Provides the signature spiciness in the karapudi.
- Curry Leaves – Adds a fresh and aromatic flavor to the spice powder.
- Asafoetida (Hing) – Enhances the overall flavor with its umami notes.
- Salt – To taste, for seasoning the karapudi.
- Oil – Used for roasting the ingredients before grinding the karapudi.
How It’s Made:
Idlis are steamed, then served with the karapudi sprinkled on top or mixed with a drizzle of ghee for enhanced flavor.
The idli batter is prepared using rice and urad dal, fermented overnight for the perfect fluffiness.
The karapudi is made by roasting and grinding the lentils, spices, and chilies into a coarse powder.
