Recipe: Eating on a Dime Milagai Podi (for Idli and Dosa)

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Recipe: Eating on a Dime Milagai Podi (for Idli and Dosa)
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Recipe: Eating on a Dime Milagai Podi (for Idli and Dosa) Delicious, fresh and tasty.

Milagai Podi (for Idli and Dosa). It is a spicy dry powder which is served as an accompaniment with Idli, Dosa, Upma or even with South Indian meals of Rice and Sambar. 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.

This powder can be stored in airtight container for days and can be used for multiple purposes.

This Podi can be used instead of chilly powder while making other.

Idli podi recipe a staple in south indian homes as an accompaniment for idli dosa.

You can have Milagai Podi (for Idli and Dosa) using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Milagai Podi (for Idli and Dosa)

  1. You need 70 grams of white urad daal.

  2. You need of sea salt.

  3. You need 20 grams of sesame seed Black til /.

  4. You need 20 grams of sesame seed white til /.

  5. You need 120 grams of chillies dry red.

  6. Prepare 1 of asafoetida compounded.

  7. Prepare 2 tbsps of sesame oil.

Idli milagai podi or idli podi is a homemade spicy chutney powder which tastes as a great sidedish for idli and dosa.

During school days, my friend Pavithra used to bring idli milagai podi as a sidedish to go with idli dosa, I used to love her podi.

Those days not being a big time idli lover I still loved to eat.

Milagai podi- a spicy, flavourful powder made by coarsely grinding roasted lentils and dry chillies.

Milagai Podi (for Idli and Dosa) instructions

  1. Take a heavy bottomed kadaai and keep it on medium-high heat..

  2. First dry roast both black and white till until they start crackling. Do not brown them or roast them too much. They just have to be heated up so that they release their flavors and is easy to grind. After they are roasted transfer it to a plate and allow it to cool..

  3. Add 1 tbsp of sesame oil and fry the compounded asafoetida..

  4. After the asafoetida fries, remove it and put it in the blender, in the same oil add white urad dal and sea salt and roast them until urad dal turns golden brown (saute them continuously for 2 minutes)..

  5. Transfer the roasted urad dal and salt mixture into a plate and allow it to cool..

  6. Add another tablespoon of sesame oil and roast the dry red chillies until they just get heated up. Do not over fry them. Transfer this to the blender and first grind this to a coarse powder..

  7. To this add the roasted urad dal mixture and grind..

  8. Now add the roasted black and white til / sesame seed and grind it to a fine powder..

  9. After grinding the powder, allow it to cool for 30 minutes and then transfer it to an air tight container..

Milagai podi or Molaga podi or Idli podi (commonly referred in restaurants) is a quick and easy recipe to pair with idli or dosa.

We loved this since our childhood days and have always insisted on having idlis and dosais with this 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.

podi recipe for Idli / dosa with step by step pictures and video recipe.

Check out the idli podi video and if you like the video pls SUBSCRIBE to my channel.