Toor Dal Spice Powder | Idly Powder | Kandi Podi

Toor dal spice powder, also known as “Idly powder” or “Kandi Podi,” is a traditional South Indian spice blend made with toor dal (split pigeon peas), urad dal (split black lentils), chana dal (split chickpeas), sesame seeds, dry red chilies, and various other spices. It is usually served as a condiment with idlis, dosas, and other South Indian dishes, and can also be used as a dry rub for meats and vegetables. The recipe for Toor dal spice powder may vary depending on personal preferences and regional variations. Some variations may include additional ingredients like asafoetida, coriander seeds, and curry leaves to enhance the flavor profile. It is also a popular dish in Andhra Pradesh and Tamil Nadu.

Here is a recipe for preparing Toor Dal Spice Powder (Kandi Podi) at home:


  • 1 cup toor dal
  • 1/4 cup urad dal
  • 1/4 cup chana dal
  • 2 tablespoons sesame seeds
  • 10-12 dry red chilies
  • 1 teaspoon asafoetida (optional)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon oil (for roasting)


  1. Dry roast the toor dal, urad dal, chana dal, and sesame seeds in a pan over medium heat until they are golden brown and fragrant.
  2. In a separate pan, roast the dry red chilies until they are crispy.
  3. Once the dals and seeds have cooled, grind them along with the roasted chilies, asafoetida, and salt in a spice grinder or mixer.
  4. Grind the mixture to a fine powder.
  5. Store the Toor Dal Spice Powder in an airtight container for later use.

Note: You can adjust the quantity of red chili as per your taste.

You can use this powder as a condiment to serve with Idli, Dosa, or any other Indian dishes. Enjoy!






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