How to Vegan Appetizing Idli podi
How to Vegan Appetizing Idli podi Delicious, fresh and tasty.
Idli podi. Idli podi is a flavorful condiment made of lentils,seeds and spices. It is known by different names such as milagai podi, gun powder, idli karam podi or chutney podi. Pudi or podi is a generic south Indian term that refers to powder.
Idli podi or milagai podi (Tamil: இட்லிப் பொடி; Malayalam: ഇഡ്ളി പൊടി) is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, black gram, chickpeas, salt and sesame seeds.
The spice mix is commonly referred to in informal speech as "gunpowder" or chutney powder. idli podi recipe
gunpowder recipe with detailed photo and video recipe. basically a coarse spice mixture condiment used as a side dish for south indian breakfast like idli and dosa. it is typically prepared with chana dal, urad dal, red chilies and sesame seeds and is popularly used for idli's as dipping condiment.
You can have Idli podi using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Idli podi
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Prepare 1 cup of urud dhall.
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It’s 1 cup of channa dhall.
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Prepare 1/2 cup of rice.
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You need 2 spoons of sesame seeds.
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You need leaves of Little curry.
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It’s of Salt,Hing,red chills.
It is also known as Milagai Podi, Gun Powder, Chutney Podi or Idli Karam Podi.
This Powder can spice up or add flavour to your simple meals and make them rather interesting.
To make this Podi, you will need - urad dal, chana dal, sesame seeds, hing, curry leaves, dry red chillies and coconut.
Idli milagai podi means comfort food in Tamilnadu.
Idli podi instructions
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Dry roast all the ingredients and add salt,Hing and red chillis according to your taste and grind into powder..store it in air tight container..spicy idli pody ready.
It is the best lunch box friendly food our moms knew those days.
Idli milagai podi is a staple South Indian dry side for Idli/dosai.
Podi comes so handy for busy days.
Idli podi is mixed with ghee or sesame oil even coconut oil, used as an accompaniment for Idli and dosas.
This is the traditional recipe which I learnt from my mother.
