Idli Milagai podi with garlic
 Milagai podi | Molaga podi is a classic combo for idli|dosa. I have already posted Milagai podi in Jeyashri’s kitchen. This is another version of milagai podi with garlic. Usually in our home we do not add garlic in Milagai podi. A friend shared with me this version of idli milagai podi and also shared with me a portion of the same with me. It tasted very well. The original version she told was to add 2 cloves of garlic but i wanted the garlic flavour to be little more and so i added more garlic. Try this out and let me know how it turned out.

Idli Milagai podi with garlic

  Preparation Time : 5 mins | Cooking Time : 15 Mins |Serves: 1/2 cup

    Black urad dal   1/2 cup
    Red chili  10-15
    Garlic   10-15 cloves
    Salt  as needed
    Curry leaves  few (optional)


  • Take out the skin of garlic and keep it aside.
  • In a pan add the red chili and roast it in a low flame till it slightly changes colour. Do not get it burnt.
  • Keep it aside.
  • Add urad dal in the same pan. I used the black urad dal. You can use white urad dal too.
  • Add the curry leaves also and roast it till it emits a nice aroma and the dal changes the colour.
  • Roast in a medium low flame and ensure it won’t get burnt.
  • Allow this to completely cool.
  • In the pan add the garlic and add salt. Let this roast in a low flame without getting burnt.
  • Roast till it get slight golden brown colour.
  • Once done, let this be in the pan itself.
  • If the garlic pods are big, chop them roughly and roast.
  • Allow everything to cool and grind into a fine powder.
  • Idli molagapodi is ready.
  • This can be stored in an airtight container and stored for 2 weeks.
  1. If the garlic pods are big, chop them roughly and roast this.
  2. You can replace black urad dal with white urad dal.


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