Idli milagai podi

This post explains the simple preparation of idli milagai podi. This is used as a side dish for idli, dosa and other tiffin items. It always comes in handy when we don't have time to make chutney/sambar for the tiffin items. Home made podi tastes better and is more flavourful than store bought ones.

Idli Milagai Podi Recipe

Makes : Around 1.5 to 2 cups

Ingredients

• Channa dal  -  3/4 cup
• Urad dal  -  3/4 cup
• Red chillies  -  16 to 18 round chillies (adjust as as per the spice level)
• Asafoetida  -  2 generous pinches
• Salt  -  as required
• Gingelly oil  -  2 tsp for roasting

Method

• Heat 1.5 tsp of oil in a pan and roast the channa dal, urad dal and asafoetida till they turn golden brown in color. Add asafoetida towards the end when the dal starts to turn brown.
• Keep stirring in low flame so that the dals are evenly roasted.
• Take the roasted dals and keep aside.
• In the same pan, add the remaining 1/2 tsp of oil and roast the red chillies till they are slightly golden brown in color.
• Allow the roasted ingredients to cool down.
• Powder the red chillies first and then add the dals and powder everything by adding required salt.
• Grind it to a fine or little coarse powder as per your preference. I always make it to a fine powder and hence the color will be slightly pale.
• Store in an airtight container. When handled properly with a clean, dry spoon, this stays good at room temperature for minimum 1 month.
• Just top it with sesame/gingelly oil to pair up with any tiffin items.

Notes

• Always roast the dal and chilly separately as chillies get roasted faster.
• If you feel the spiciness is more, roast little more of both the dal and powder and add it. Similarly, if the spiciness is less, roast few red chillies and powder and add it.
• My sister-in-law includes white sesame seeds also for this powder. I generally don't add it and hence have not given in the ingredients list. You can include if you prefer.