Idli Podi

 Idli Milagai Podi

Whatever chutney you have for the South Indian Dish, Idli or Dosa, Idli Milagai Podi is the favourite. This powder is a hot and spicy, so it can be mixed with sesame oil or ghee. Sesame oil is used for frying the spices in this Idli powder. If you are allergic to Sesame, then add groundnut or sunflower or any refined oil. 

Pickle Making Time

Preparation Time : 5 min

Cooking Time : 10 min

Total : 15 min

Ingredients

Urad Dal - 1 cup (Take a cup, 200ml or 400ml. And have this cup as a standard measurement for the following ingredients) 

Channa Dal - 1/4 cup

Rice - 1 tbsp

Coriander seeds - 1 tbsp

Mustard - 1 tsp

Sesame seeds - 1 tbsp (If allergic, drop this out)

Red Chilies - 10 (Spicy level varies as per individual. Adjust according to your family's spice needs)

Asafoedita - 1 tsp

Curry leaves - 2 twigs 

Rock Crystal Salt

Sesame Oli / Any Refined Oil for frying 

Method  

Dry roast Sesame seeds keeping the flame low. After it splutters, remove from the stove. grind it separately using pulse option in the mixer. Make it fine powder. Keep aside. We can add it at the last. 

Dry roast mustard seeds also

With little oil roast Urad dal. When it changes to slight reddish colour, take out from the kadai. 

 

Fry Chana Dal next. Keep aside

 

Fry rice, coriander seeds, red chilies and keep them to cool

Wash curry leaves and dry roast them

Grind red chilies and salt crystals with one table spoon of this fried ingredients. Let it ground fine powder. 

Add the remaining ingredients. Grind it not so fine, but nearly fine. 

Now Idli Milagai Podi is ready to eat. 

Have a spoon & Mix with oil or ghee. Relish with Idli or Dosa..