Idli Podi | Milagai Podi

Idli Podi or Milagai Podi is a staple South Indian dry accompaniment which goes very well with Idli, Dosa, Uthappam or even Steamed Rice.

Idli podi is made with a perfect blend of red chilies, urad dal, chana dal, sesame seeds, black pepper and desiccated coconut. This Podi comes so handy for busy days.

WHAT IS IDLI PODI?

Idli podi or milagai podi is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, urad dal, chickpeas, salt and sesame seeds. The spice mix is commonly referred to in informal speech as “gunpowder” – [WIKI]

HOW TO MAKE THIS PODI(STEP BY STEP PICTURES):

There are so many versions of this podi. Here is how I make this,

Dry roast the urad dal and chana dal on a low flame,until the color changed to light brown and keep aside

Then dry roast the sesame seeds seperately on a low flame as it will toast quickly.

Add a tsp of oil to the same pan, and add hing, chopped garlic, curry leaves, kashmiri red chilli and saute till it nicely roasted.

Once all the roasted ingredients are cooled,transfer to the blender and add dry coconut,salt and turmeric powder.

Blend to coarse powder. Store it in an air tight container for longer life.

HOW TO SERVE THIS PODI?

You can serve this podi as an accompaniment by mix the podi with warm ghee or coconut oil or sesame oil and serve it with Idli, Dosa, Uttapam or Paniyaram.
To serve as a Podi Dosa, smear the podi over the dosa while cooking it.
To serve as a Podi Idli, stir-fry the Idli’s in ghee and add this powder to it.

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Ragi Idli

Masala Oats Idli

Spicy Ammini Kozhukattai

HOW TO STORE THIS IDLI PODI?

Idli Powder can be made in large quantity and can be refrigerated in air tight container or zip lock bag for up to 6-8 month in a refrigerator.

IDLI PODI RECIPE:

INGREDIENTS:

1/4 cup chana dal
1/2 cup urad dal
1/4 cup sesame seeds
1 tbsp cooking oil
pinch of hing
handful curry leaves
8-10 kashmiri red chilli
3-4 garlic cloves
1 tbsp pepper corn
2 tbsp dry coconut
1/2 tsp turmeric powder
salt to taste

DIRECTIONS:

1. Dry roast the urad dal and chana dal on a low flame,until the color changed to light brown and keep aside
2. Then dry roast the sesame seeds separately on a low flame as it will toast quickly.
3. Add a tsp of oil to the same pan, and add hing, chopped garlic, curry leaves, kashmiri red chilli and saute till it nicely roasted.
4. Once all the roasted ingredients are cooled,transfer to the blender and add dry coconut,salt and turmeric powder.
5. Blend to coarse powder. Store it in an air tight container for longer life.

RECIPE NOTES:

1. You can use normal red chilli instead of kashmiri red chilli but adjust the quantity of red chilli as per your spice level. And also you can use red chilli powder instead of chillies
2. You can blend this to smooth powder or coarse one as per your preferences.
3. Always roast the lentil on low heat. It will make sure they are roasted till inside and gets very crunchy.
4. You can use Black or white sesame seeds for this recipe
5. If you want to make in large quantity ,then you can easily double this recipe.

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