Idli podi/Milagai Podi is a coarse powder mixture of ground dry lentils and spices . In Southern India, traditionally use idli podi as a dipping condiment with Idlis, Dosas and so many other dishes. A tasty and very handy side dish for almost all South Indian snacks.

Idli podi/Milagai Podi is a coarse powder mixture of ground dry lentils and spices . In Southern India, traditionally use idli podi as a dipping condiment with Idlis, Dosas . A tasty and very handy side dish for almost all South Indian snacks.

Pudi/Podi means powder in South Indian term . As this podi is eaten with Idli , it’s called Idli Podi. It’s also called as Milagai Podi , Chutney Podi , Gun Powder or Idli Karam Podi ..

Just spread some Sesame oil/Ghee (Clarified Butter) on hot and soft Idlis , sprinkle this tasty Podi on it and just gobble up this yummiest snack.. It is a convenient substitute for chutneys and is usually available in most households in Tamil Nadu.

Or enjoy it in a traditional way.. Take a teaspoon of powder on plate, makes a well in the centre, adds sesame or other oil to this crater, and mixes in the powder to form a moist paste. Idli or Dosa dipped into this tasty oil-powder mix, and eaten. It may also be simply added dry to dishes ..

Variations to make Idli Podi

• Traditional Tamil style Idli Podi don’t have Moong Dal (its My MIL style podi) . But it can be prepare with Jaggery , Garlic , Coconut, Tamarind or Cumin seeds .
• Even some uses Peanuts or Flaxseeds to Milagai podi too..
• Some also use coriander seeds in Idli Podi..
• Quantity of red chilli can be adjusted as per choice.

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Checkout the video recipe for making a delicious snack using this podi- PODI IDLI ..

Checkout the quick video on how to make Idli Podi..

Let’s checkout the detailed recipe..

INGREDIENTS:

1. 1 cup Black Gram skinned / Urad Dal
2. 1/2 cup Yellow Green Gram skinned / Yellow Moong Dal (Optional)
3. 1/4 cup Bengal Gram lentil /Chana Dal
4. 10-12 Red Dry Chilli
5. 2 tsp Sesame Seeds
6. Handful Curry Leaves
7. 1 Tsp Hing
8. Salt as per Taste

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METHOD

Wash and pat dry curry leaves..

Dry roast each Lentil separately on a slow flame. Each Lentil takes different times to get roast. At time of roasting , no need to add any oil. Keep stirring occasionally to make sure of perfect roast. Roast till lentils get light brown color.

Always roast on slow flame only. As slow roast gives perfect crunch and aroma to the food.

Also roast sesame seeds, red dry chillies and curry leaves. At time of roasting curry leaves , make sure it turns crispy and don’t burn.

Take all the roasted ingredients in pan . Switch off the gas. Add asafetida . Mix well. Allow it to Cool Slightly..

Once it’s cool enough to grind, first grind red chillies and curry leaves. Then, take all lentils in mixer jar . Add salt.

Grind little coarse or fine powder as per personal liking. It tastes amazing when it’s coarse.

Store in a air tight container.. One can store for long, but I personally Keep for a month or so, as Fresh food always taste best. Hope you all will love it as much we do at home..