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MILAGAI PODI last updated: aug 16,2019 by dassana amit | 8 comments bead e 21K eo 210 @: e idli podi recipe with step by step pics. idli podi is also known as milagai podi and is a dry condiment served with idlis or dosa. idli podi is also used as a chutney substitute while travelling or for tiffin or lunch boxes. basically idli podi is a dry powder made with lentils and red chilies. there is some spiciness and heat in a typical milagai podi. there is a variation of idli podi called as gun powder which is spicy and includes more red chilies as well as garlic.elim eter Vaite,|in tamil language, the word milagai means red chilies and podi means powder. idli podi is always mixed with some sesame oil or ghee and then served with idli, dosa or uttapam. there is a dish called as podi idli where idlis are smeared with a mix of idli podi and sesame oil or ghee. now after describing what is idli podi and what it is made up of, let me tell you its taste. there is a slight crunch in it from the roasted lentils and the earthy, smoky, pungent, nutty taste of everything is all felt at once when you dip the idlis in a mixture of podi and sesame oil. if you have had idli podi like me many times, then you know how addictive and tasty it is. the idli podi recipe, iam sharing is a recipe which i have been making since many years now. there is always a small jar of idli podi in my house. even though i make both coconut chutney and sambar to go with idlis, podi is a must.vegrecipesofTIPS FOR MAKING IDLI PODI 1. to reduce the spiciness in the idli podi, use red chilies which are less spicy and pungent. best to use red chilies like kashmiri red chilies or byadagi chilies as the podi will have a nice bright orange color and will be less spicy. for a more spicy taste, you can increase the number of chilies. you can always add more or less dry red chilies as per your needs. 2. you can either dry roast everything or use oil in roasting. choose whatever suits you. 3. some desiccated coconut can also be added. 4. i always add some sesame seeds in the idli podi. you can skip if you want. both white or black sesame seeds can be used. before making any homemade powder or spice mix, its best to follow some tips as mentioned below: use spices and lentils which are fresh and in their shelf period pick and clean the spices, seeds, lentils etc of stones. especially for seeds like sesame seeds make sure that the dry red chilies do not have mold from inside. just break them and check if there is any whitish or greyish mold inside. they should feel crisp on touch and not moist. rinse the curry leaves and dry them in a cotton kitchen towel. few more spice powder recipes on blog are: * goda masala + rasam powder * sambar powder * bisibele bath powderIDLI PODI RECIPE ep otk 4.91 from 11 votes @ AUTHOR: DASSANA AMIT 9 PREP TIME: 5 MINS & COOK TIME: 10 MINS TOTAL TIME: 15 MINS COURSE: CONDIMENT ¥f CUISINE: SOUTH INDIAN, @ SERVINGS (CHANGE THE NUMBER TO SCALE): 1 | eDIUM an idli podi is condiment of spiced dry powder made with lentils and red chilies. idli podi is served with idli or dosa. idli podi is also known as milagai podi. INGREDIENTS FOR IDLI PODI RECIPE (1 CUP = 250 ML) (© % cup urad dal (husked and split or whole black gram) (© % cup chana dal (husked and split or whole bengal gram), roasted chana dal can also be used C4 to 5 dry red chilies (DD 2 tablespoons white sesame seeds (D % teaspoon asafoetida (hing) (DD % teaspoons oil - optional (D1 to 1.5 teaspoons salt or add as per taste (2 sprigs curry leaves or 22 to 24 curry leaves HOW TO MAKE IDLI POD! RECIPE roasting lentils and spices for idli podi recipe @ keep all the spices and lentils ready before you begin. take a heavy kadai or a pan and heat it. keep the flame to a low. add % cup urad dal to the pan @ keep on stirring often while roasting urad dal. © ‘cast till the urad dal becomes golden and you get a nice aroma of the roasted urad dal.@ ‘remove the roasted urad dal in a separate plate. @ then add % cup chana dal to the same pan © keep on stirring often, while roasting chana dal. @ chana dal takes longer to roast. the chana dal should get browned or golden. for uniform cooking and color, keep on stirring them often © remove aside in the same plate @ now take 2 tablespoons sesame seeds in the same pan. © Stirring often roast till the sesame seeds change color and start popping. keep them aside. @ inthe same pan add % teaspoon oil. you can use sesame oil (gingelly oil which is made from raw sesame seeds). @ add 4 to 5 dry red chilies. remove the crown from the red chilies, before roasting them. break or halve the chilies and remove the seeds before roasting them. ©® ix the red chilies with oil and roast them on lowest flame. @ ‘roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma. @ add 22 to 24 curry leaves (2 sprigs) in the pan. © stirring non stop, fry for a few seconds till the curry leaves become crisp. © switch off flame and add % teaspoon hing (asafoetida). mix well. © then add 1 teaspoon salt. mix again. © take this spice mixture in the same plate. let all the roasted spices cool down and come at room temperature. making idli podi @ na grinder jar, add the entire roasted spice mixture.@ grind in intervals of some seconds to a coarse or fine powder. do not grind at a stretch as then the sesame seeds will release oil. © usually grind it to a fine consistency as thats how we prefer idli podi. check the taste and add some more salt if required. @ then spoon idli podi in a jar. close tightly with a lid and keep milagai podi at room temperature. you can even keep in the fridge @ for 1 serving, take 2 to 3 tablespoons of idli podi. mix it with a bit of sesame oil or ghee. serve with idli, dosa or uttapam. ¥* GOOD KARMA all our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt, this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. TRIED THIS RECIPE ? i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia HOW TO MAKE IDLI PODI RECIPE a) roasting lentils and spices 1. keep all the spices and lentils ready before you begin. take a heavy kadai or a pan and heat it. keep the flame to a low. add % cup urad dal to the pan. keep on stirring often while roasting urad dal.2. roast till the urad dal becomes golden and you get a nice aroma of the roasted urad dal.3, remove the roasted urad dal in a separate plate.4, then add % cup chana dal to the same pan.5, keep on stirring often, while roasting chana dal.6. chana dal takes longer to roast. the chana dal should get browned or golden. for uniform cooking and color, keep on stirring them often.7. remove aside in the same plate.8, now take 2 tablespoons sesame seeds in the same pan.9, stirring often roast till the sesame seeds change color and start crackling and popping.10. you will also get a nutty aroma from the sesame seeds after they have been roasted well.11. keep them aside.12. in the same pan add % teaspoon oil. you can use sesame oil (gingelly oil which is made from raw sesame seeds). you can also use sunflower oil or peanut oil. add 4 to 5 dry red chilies. remove the crown from the red chilies, before roasting them. break or halve the chilies and remove the seeds before roasting them.13. mix the red chilies with oil and roast them on lowest flame.14. roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma.15. add 22 to 24 curry leaves (2 sprigs of curry leaves) in the pan.16. stirring non stop, fry for a few seconds till the curry leaves become crisp.17. switch off flame and add % teaspoon hing (asafoetida).18. mix well.19. then add 1 teaspoon salt.20. mix again.21. take this spice mixture in the same plate. let all the roasted spices cool down and come at room temperature.MAKING IDLI POD! 22. in a grinder jar, add the entire roasted spice mixture.23. grind in intervals of some seconds to a coarse or fine powder. do not grind at a stretch as then the sesame seeds will release oil. i usually grind it to a fine consistency as thats how we prefer idli podi. check the taste and add some more salt if required.24. then spoon idli podi in a jar. close tightly with a lid and keep milagai podi at room temperature. you can even keep in the fridge.25. for 1 serving, take 2 to 3 tablespoons of idli podi. mix it with a bit of sesame oil or ghee and make a paste. serve with idli, dosa or uttapam.POPULAR RECIPES THIN CRUST PIZZA. BESAN LADO REC... FRUIT SALAD RECL.. TANDOORI ROT RE... COCONUT CHUTAE... CHOCOLATE CHIP... GET NEW RECIPES Enter your Email Address BS): S Te) 1]: Dassana Amiteae ee eee ne ee EE ES IIS OE ESI ENNIS SD namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines. f vy @?P © Comments are closed. 8 COMMENTS/REVIEWS VANITHA aug 12, 2019 at 9:51 pm Great taste. Thank you so much DASSANA AMIT aug 13, 2019 at 5:48 pm thanks for the review and rating. good to know. welcome. AKSHARA YADAV aug 08, 2019 at 3:20 am Dear madam, like to thank you for sharing authentic recipes, i admire your passion for cooking and food photography. Thank you. With regards, Akshara yadav,DASSANA AMIT aug 08, 2019 at 7:30 pm hi akshara, thank you very much. most welcome and i wish you all the best. ‘SPOORTHI BHAT mar 24, 2019 at 3:36 pm Your site is amazing, very helpful for quick reference even though I have idea about the dishes. To get the proportions right and give it a shine. Keep up the great work! DASSANA AMIT jun 23, 2019 at 6:52 pm thank you spoorthi. glad to read your comment. agree that to get the proportions right is an art and also requires cooking experience. thanks again. ANITHA feb 02, 2019 at 6:50 am Thank you very much. Love your post. Helps a lot. DASSANA AMIT jun 23, 2019 at 6:52 pm welcome anitha and thank you. 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