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Dhania podi.

The coriander chutney podi is spicy condiment to go with the idly or dosa.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Preserves
Cuisine diabetic friendly, Fusion, gluten free, Indian, South indian, Vegan, Vegetarian


  • 1/2 cup coriander seeds
  • 1/2 cup Urad Dal
  • 1/2 cup Channa Dal
  • 1/4 cup flax seeds
  • 10-15 curry leaves
  • 10-12 dry red chillies
  • salt to taste
  • 1/8 tsp Asafoetida


  • On a dry flat pan, dry roast each of the dal separately.
    coriander seed chutey podi mix
  • Remove and keep it on a plate.
  • Dry roast the coriander seeds and add them to the roasted dals.
  • Roast the flax seeds, dry red chillies and curry leaves.
  • Powder the dals, flax seeds, coriander seeds, red chillies and curry leaves.
  • Add the salt and the asafortida and powder it again.
  • Mix well and store in an airtight bottle.
    Dhania podi, coriander chutney podi
Keyword chutneys and podi
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