Idli Milagai Podi is a spicy flavourful sidedish served with idli, dosa along with chutney and sambar. This idli milagai podi is prepared from dals, spiced with red chilli’s slow roasted in a pan and grinded 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 Milagai Podi
Idli Milagai Podi | Idli Podi Recipe
Preparation + Cook Time: 25 minutes | Makes : 1 Cup
- Urad dal – 1/2 Cup
- Channa dal – 1/4 Cup
- Sesame Seeds – 1/8 Cup
- Red chillie – 25 to 30 Nos
- Whole pepper – 1 tsp
- Curry leaves – 1/8 cup
- Hing – 1/4 tsp
- Garlic – 3 large pods
- Dry Coconut / Kopparai – 1 tblsp
- Oil – 1 tsp
- Jaggery – 1 small piece (optional)
- Salt – As required
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 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.
Idli 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 pepper corns 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 grinded 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
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
all time favourite side dish for idli/dosa! love it!
Thanks Sundari for your comment.
Not familiar with this one, but I love the ingredients! I can’t wait to try it out. And beautiful photos, Priya!! 🙂
Thanks for your comment David.