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.
How to make Idli Dosa Milagai Podi
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
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.
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.
Note - In case if you find this podi too hot, then increase the amount of dal. Add another 2 tbsp of urad dal and 2 tbsp of bengal gram in addition to the 1/2 cup given in the recipe.( ie) 1/2 cup + 2 tbsp of urad dal and 1/2 cup + 2 tbsp of bengal gram dal. Rest of the procedure is the same.
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