Idli milagai podi, homemade chutney powder for idli dosa, idli podi recipe
Idli milagai podi recipe – A dry spicy powder mixed with ghee or sesame oil and served as an accompaniment to dosa and idli.
Gj loves homemade idli milagai podi a lot. He doesn’t mind if I but any other podis from store, but when it comes to idli milagai podi, it has to be homemade at home. He’ll simply find out if anything is missing or even if I have over fried any ingredient.
Its been 10 years since we got married, so guess how many times I would have made this idli milagai podi at home. I make three versions of idli milagai podi, and we just love all the versions.
Once this batch of podi gets over, I will make the second version of idli milagai podi and post it here. Meantime, just enjoy this flavorful idli milagai podi version with dosa and idli.
If you are looking for more podi recipes and side dishes to dosa and idli, then you might try:
kollu podi/horsegram powder(version 1) and
kollu podi/horsegram powder (dal)(version 2)
Serve idli milagai podi with the following dishes:
godhumai vegetable adai
kambu adai/pearl millet pancake
murungai keerai adai/drumstick leaves adai
murungai keerai dosa
rice dal adai
kara kuzhi paniyaram
How to make idli milagai podi :
1. In low-medium flame, dry roast the red chillies and urad dal until the red chillies turn crisp and urad dal turn golden brown. Make sure the dals get fried evenly. Set aside.2. In the same pan, dry roast channa dal and toor dal until they turn golden brown. Set side.3. In low flame, dry roast the sesame seeds until it splutters. Switch off immediately. Add asafoetida and salt and give a quick stir. Set aside.4. Let the roasted ingredients cool down completely. Transfer all the roasted ingredients except roasted sesame seeds to a blender.Grind the dals coarsely in the pulse mode. Stir between as the channa dal will settle down. Now add the roasted sesame seeds. Grind the mixture to a semi fine powder. It could be little coarse too.
Now, idli milagai podi is ready! Smear gingelly oil or ghee and serve it with dosa and idli.
- The color of the podi depends on the red chillies.
- You can grind the podi either coarsely or smoothly.
- When you fry urad dal, make sure urad dal is fried uniformly.
- Channa dal should be roasted well compared to the toor dal, as roasted channa dal will give good aroma to the idli milagai powder.
- When you fry sesame seeds, once it splutters turn the flame off. If sesame seeds is over fired, it will change the taste of the powder.