Idli Milagai Podi
Idli podi is a coarse powder made with a mixture of ground dry spices that typically contains dried chilis, urad dal, channa dal, salt and sesame seeds. This is a must have condiment for idlis, dosas and other South Indian breakfast dishes
Ingredients
- Channa Dal - 3/4 cup
- Urad dal - 3/4 th cup
- Peanuts - 1/2 cup
- Sesame seeds - 2 tbs
- Hing - 2 tsp
- Salt to taste
- Oil of choice - 2 tsp To roast the ingredients
- Regular red chilies - 6-8 nos Adjust to control the heat
- Byadgi or kashmiri red chilies - 4-5 nos
Instructions
- Heat a pan and add in a teaspoon of oil and add three quarter cup of urad dal and toast it till it turns golden brown..
- Remove and set it aside. Now in the same pan add the chana dal and roast it until golden brown. Set aside on a plate.
- Ensure the flame is at low as it will allow for maximum flavor.
- Now add in a teaspoon of oil ( if needed) and add the half cup of peanuts. Fry on low flame till golden. Set aside on a plate to cool.
- Then roast the sesame seeds in the same pan. When it will start to crackle and turn golden remove on to the plate.
- Dry roast red chilies in the same pan. The heat in the pan is enough for the chilies to cook and it will start to release smell.
- Remove the chilies from the pan and set aside on the plate to cool. Let all the ingredients cool down completely before grinding esle it will sweat.
- Once cool add the roasted lentils/dals, peanuts, sesame seeds and red chilies to the mixie. Add in the salt, asafoetida (perungayam/hing) and grind into a course powder..
- Enjoy with soft fluffy idlis!
Notes
- Grind the milagai podi / idli powder to your prefered consistency You can grind it fine, slightly coarse or to a coarse powder. I like the crunch so I grind it very course as you can see :)
- I like to use bedigai or mix of bedigai and regular red chili for more red color