Idli Milagai Podi | Idli Podi Recipe

Idli Milagai Podi recipe with step by step pics and a short Youtube video is a spicy flavourful side dish served with idli, dosa along with chutney and sambar. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This idli milagai podi is prepared from dals, spiced with red chilli’s slow-roasted in a pan and ground into powder.  It is traditionally called as Idli molaga podi/thool in the households of TamilNadu. This Idli podi recipe is a rescuer for busy people who are running out of time and serves as a substitute for chutneys. 

Idli Podi Recipe

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Idli Milagai Podi | Idli Podi Recipe

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Recipe Cuisine: South Indian |  Recipe Category: Side Dish Preparation + Cook Time: 25 minutes  |  Makes : 1 Cup

Course: Homemade, Kitchen Basics, Side Dish

Cuisine: South Indian

Keyword: Black Gram Idli Podi Recipe, Idli Milagai Podi recipe

Servings: 1 Cup

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• ½ Cup Urad Dal / உளுத்தம்பருப்பு
• ¼ Cup Channa Dal / கடலைப்பருப்பு
• ⅛ Cup Sesame Seeds / எள்ளு
• 25 to 30 Red Chilli / வரமிளகாய்
• 1 tsp Whole Pepper / மிளகு
• ⅛ Cup Curry Leaves / கருவேப்பில்லை
• ¼ tsp Hing / பெருங்காயம்
• 3 Flakes Garlic / பூண்டு
• 1 tbsp Dry Coconut / Kopparai / கொப்பரை தேங்காய்
• 1 tsp Oil / எண்ணெய்
• 1 Small Piece Jaggery / வெல்லம் (Optional)
• Salt / உப்பு As Required

Instructions

1. Heat oil in a heavy-bottomed pan, first add urad dal, channa dal and slow roast in low flame until golden brown. Then add sesame seeds, hing and give a quick stir as sesame seeds get roasted quickly.
2. Now add red chilli to the dals and roast again. Keep by side. In the same pan add pepper, garlic pods and roast till nice smell wafts from garlic. Do the whole roasting in low flame only, don't burn it.
3. Add curry leaves and roast till it turns crisp, switch off the flame. Add dry coconut and stir as it gets roasted in the heat of the pan itself. Spread it in a large plate and allow it to cool.

4. Transfer the ingredients to a mixer, add required salt and grind it to a coarse/smooth powder as per preference.

   Enjoy this idli milagai podi with hot steaming idli's and gingelly oil / nalennai drizzled on top.

Recipe Video

Recipe Notes

Tips for Idli Milagai Podi Recipe

1. Slow roast all the ingredients in low flame, avoid burning it, as it would change the whole taste.
2. Ingredients can be dry roasted also, but I used little oil as it gives colour to the idli podi recipe.
3. Adjust chilli and peppercorns as per your spice level.
4. The colour of the Idli milagai podi purely depends on the chilli's used.
5. Black sesame seeds can be used, but the colour of the podi would be dark (I used white sesame seeds).
6. Don't skip sesame seeds and curry leaves which adds a wonderful aroma to the podi.
7. This podi can be ground into a smooth / coarse powder as preferred.
8. Just double the ingredients if you want to prepare in large quantity.
9. Addition of jaggery is optional, it gives a mild sweetness and enhances the taste of the podi.
10. Shelf life of this podi is 2 to 3 months, but I always prepare for 15 days as podi retains its freshness.

Idli Milagai Podi Recipe

Method for Idli Milagai Podi Recipe

1. Heat oil in a heavy-bottomed pan, first add urad dal, channa dal and slow roast in low flame until golden brown. Then add sesame seeds, hing and give a quick stir as sesame seeds get roasted quickly.

2. Now add red chilli to the dals and roast again. Keep by side. In the same pan add pepper, garlic pods and roast till nice smell wafts from garlic. Do the whole roasting in low flame only, don’t burn it.

3. Add curry leaves and roast till it turns crisp, switch off the flame. Add dry coconut and stir as it gets roasted in the heat of the pan itself. Spread it in a large plate and allow it to cool.

4. Transfer the ingredients to a mixer, add required salt and grind it to a coarse/smooth powder as per preference.

Enjoy this idli milagai podi recipe with hot steaming idli’s and gingelly oil/nalennai drizzled on top.

 

Idli Milagai Podi