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Thursday, September 3, 2009

Idly Milagai Podi

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 Milagai Podi

Idli Dosa Milagai Podi-Idli Podi

Idli milagai podi-idli podi

 Prep Time : 5 mins
 Cook Time : 25 mins 
 Yields: 2 1/2 Cup
 Recipe CategoryPodi Recipes-Side dish for idli,dosa
 Recipe CuisineSouth Indian
 Author:

   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.

idly milagai podi

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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15 comments:

  1. Mmmm spicy podi ma..I always like to have podi with my doas and iddly even sometime with rice too..

    ReplyDelete
  2. This podi tastes yummy with hot rice and ghee too.

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  3. Yummy spicy podi looks mouthwatering.

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  4. Asafoetida powder is suitable na padhu akka?
    because I dont find katti here in dubai.
    super podi going well with idli.

    With Thanks,
    Mymoon

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  5. 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

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  6. Shall we use black sesame seeds for this padhu.?

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  7. 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

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  8. 50 grams of red chillies means can u pls say how much no of chillies

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    Replies
    1. 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)

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  9. 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

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  10. 50 grams of long variety red chillies with stem = 40-45 nos. OK I will try with this quantity.But do we need to roast the chilli with stem and grind it on cool? kindly clarify I'm struck on this point before proceeding to the preparation.
    ramasubramaniam

    ReplyDelete
    Replies
    1. No, you have to remove the stem and then roast it on medium flame. Take care not to burn the chillies. If you dry the chillies well in the sun before roasting it, your job will be easier. It will be easier to grind also.

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  11. Thanks for the clarifirication. I am a novice to cooking and hence the doubt about using chilli with stem.

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  12. Made it today and came out very well. Now I don't have to worry about side dish for Idlis. Excellent recipe with clear steps. Thanks.

    ReplyDelete

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