Idli Milagai Podi | How to make Milagai Podi | Milagai Podi Recipe

Idli Milagai Podi is a popular South Indian dip for idli or dosa. It is usually served with sesame oil mixed in it. It is very flavorful and can be either accompanied with sambar and  chutney or alone. There are many variations to this recipe and red chillies can also be adjusted according to individuals preference. But it tastes best if it is very spicy.

Recipe after the picture...

Idli Milagai Podi

Recipe Cuisine: South Indian | Recipe Category: Dips / Powders

Prep Time: 5 mins | Cooking Time: 10 mins | Makes: 3 cups approx

Ingredients:

Urad dal / Uzhundhu - 200 g

Split chick peas / Kadala Paruppu - 100 g

Red chilli - 150 g

Garlic - 50 g

Asafoetida - 1/2 tsp

Fried gram dal / Porikadala - 50 g

Curry leaves - fistful

Salt - to taste

Method:

In a low flame, sauté red chilli and urad dal separately adding few drops of oil. Do not let the urad dal brown.

Drizzle little oil and sauté channa dal and roasted gram dal together till it changes color.

Again add garlic with its skin, curry leaves and sauté for a minute. Add asafoetida and switch off the flame.

Now, first grind red chilli into a coarse powder. Then add urad dal, channa dal, roasted gram dal and salt. Blend them into a coarse powder.

Finally, add the garlic, curry leaves and asafoetida. Give them one or two pulses. Store it in a jar once cooled.

It goes well with idly, dosa. Also you can make podi dosa.

Pictorial:

Keep all your ingredients ready

In a low flame, roast red chilli

till it changes color

Take the roasted chilli in a blender and make few pulses

Then stir fry urad dal separately adding few drops of oil. Do not let the urad dal brown.

Let it cool down a bit

Drizzle little oil and sauté channa dal and roasted gram dal together

till it changes color.

Again add garlic with its skin, curry leaves and sauté for a minute. Add asafoetida and switch off the flame.

Add urad dal, channa dal and roasted gram dal to the red chilli . Blend them into a coarse powder.

Add salt to taste

Finally, add the garlic, curry leaves and asafoetida. Give them one or two pulses.

Store it in a jar once cooled.

It goes well with idly, dosa. Also you can make podi dosa.