In our house, we all need idli podi/ idly milagai podi even if there is chutney for idli. Those you have had this podi in my house will ask me the secret of my idly podi. It is so popular not only in my home but even among my friends.The secret is sesame seeds which gives a nice flavor to the podi. Today we will learn how to make idli dosa milagai podi following this easy recipe.
Idli Dosa Milagai Podi-Idli Podi
Prep Time : 5 mins
Cook Time : 25 mins
Yields: 2 1/2 Cup
Recipe Category: Podi Recipes-Side dish for idli,dosa
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed Red chillies – 50 grams
Whole Urad Dal -120 grams (1/2 cup flat)
Bengal Gram/channa Dal/ kadalai paruppu – 120 grams (1/2 cup flat)
Asafoetida/Hing -1/4 tsp
White Sesame seeds – 100 grams
Salt -1 tbsp crystal salt (if using table salt use less or as required)
Curry leaves – handful (dried)- optional
Oil -1 tsp
Method
Heat 1/2 tsp of oil and roast urad dal and channa dal together until they turn golden brown.
Heat another 1/2 tsp of oil and roast red chillies. Then add hing in the end and roast for a few more seconds and switch off the flame. Leave it to cool.
Dry roast sesame seeds.(without oil)
Dry roast curry leaves. I did not add.
First grind sesame seeds for a few seconds and keep it aside. Do not grind it too much as it will ooze out oil.
Then grind the dal coarsely and keep it aside.
Grind red chillies with salt and curry leaves to a fine powder.
Mix everything together and store it in an airtight container. If required add more salt and mix well.
This podi mixed with sesame seed oil/gingelly oil is a great combination for idli and dosa. You can make Podi idlis. podi dosas and ghee idlis using idli podi.
For podi idli – Mix idli podi with sesame seed oil (nallennai) and apply all over the idli as shown in the picture below. This can be take during travel and stays food for 1-2 days.
For ghee idli – Mix idli podi with ghee and apply all over the idli. This tastes heavenly. Try it and see.
Note – In case if you find this podi too hot, then increase the amount of dal by another 1/4 cup. Add another 1/4 cup of urad dal and 1/4 cup of bengal gram in addition to the 1/2 cup given in the recipe.
(ie) 3/4 cup of urad dal and 3/4 cup of bengal gram dal. Rest of the procedure is the same.
Shelf life and Storage of idli podi This idli podi stays flavorful and good for 2-3 months, if stored in an airtight container.
Tips – Dry the chillies and dal in the sun for a day if possible before making idli podi. This is optional but gets roasted well.
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View Comments (74)
Mmmm spicy podi ma..I always like to have podi with my doas and iddly even sometime with rice too..
This podi tastes yummy with hot rice and ghee too.
Yummy spicy podi looks mouthwatering.
yummy and spicy podi....
Asafoetida powder is suitable na padhu akka?
because I dont find katti here in dubai.
super podi going well with idli.
With Thanks,
Mymoon
Dear Unknown
You can use asafoetida powder.I have used only that.You can use the contact form to clear all your other doubts.I will clear it for you
Shall we use black sesame seeds for this padhu.?
Yesterday,we tried this idli podi exactly as per your measures.
Ippothaan dosaikku sappittom,spicy aa romba tasty aa irundhadhu.We all enjoyed having it with dosa.We had some podi dosas.
Homemade idly podi taste thanithaan.
One of my friends who came to visit me today liked this podi verymuch and asked for it,i shared with him and told about your website.
Thanks for sharing this yummy,spicy & tasty idli podi recipe.
Ravi
50 grams of red chillies means can u pls say how much no of chillies
I measured it for you Abinaya. Around 9 chillies with stem = 10 grams. That means, for 50 grams, you need 40-45 chillies. (long variety as shown in the picture, not the small fat one)
What is sesame seeds in Tamil or Hindi?
Sesame seed is known as Ellu in Tamil and Til in Hindi.
Thanks for revealing the secret of your idli podi recipe. Steps and measurements are very clear and heading to the kitchen for the preparation as my kids demanding the same podi immediately.
thanks again for this wonderful post.
ramasubramaniam