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Milagai podi
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5 from 1 vote

Idli podi recipe

Flavourful idli podi| gunpowder recipe, pairs well with idli | dosa
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Condiment, podi,
Cuisine: Indian
Keyword: Side dish for Idli dosa
Servings: 1 cup
Author: Jeyashri suresh

Ingredients

  • ½ cup whole white urad dal
  • ¼ cup chana dal
  • 10 kashmiri red chili
  • 15 red chilis
  • 1 tbsp mustard seeds
  • 3 tbsp coconut oil
  • 2 tbsp sesame seeds
  • Salt as needed
  • 2 pinches asafoetida

Instructions

  • In a pan add 1 tbsp coconut oil and fry the red chilis.
  • I added Kashmiri red chilis for color, you can use only normal red chilis if you don’t have the Kashmiri variety.
  • In that case use 20 red chilis.
  • Fry the chilis till they puff up, do not change the color.
  • Take out and keep it in a plate.
  • In the same pan add 1 tbsp coconut oil and add 1 tbsp mustard seeds.
  • Saute for a minute and add ½ cup urad dal.
  • The mustard will crackle while the urad dal is getting roasted.
  • Saute the urad dal till it becomes golden brown.
  • Once done take it out.
  • Add chana dal in the pan and roast till golden brown.
  • Take out from the pan and keep it aside.
  • Add the sesame seeds now. I used white, you can add black sesame seeds too.
  • Sesame pops up so quickly, so roast this medium flame for 1-2 minutes.
  • Switch off the flame and add the salt and asafoetida.
  • Let this be in the pan for a minute.
  • Take out and cool everything completely.
  • In a mixie jar, pulse the chilis first.
  • Now add the rest of the roasted ingredients.
  • Make this into a slightly coarse powder.
  • Spread this in a plate for 5 minutes.
  • Let the mixie heat subsides and then transfer it to an airtight container.
  • Take a spoon of idli podi and mix with sesame oil and serve with idli and dosa.

Video

Notes

  1. Adding coconut oil and mustard seeds gives a nice taste to the milagai podi.
  2.  You can mix podi with curd and smear on dosa and pack it for travel. This way the dosa stays soft for a longer time.
  3.  Idli milgai podi stays in a dry airtight container for 3-4 months.