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Idly Milagai Podi

September 3, 2009 by PadhuSankar 74 Comments

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-gun powder recipe-idli 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 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.

 

podi idli

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.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

 

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Filed Under: Podi varieties, Side Dish For Idli Dosa, Uncategorized, Video Recipe Tagged With: Tamil Brahmin recipes, Uncategorized




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Reader Interactions

Comments

  1. Balakrishna Saraswathy

    November 26, 2009 at 5:01 pm

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

    Reply
  2. Shobha

    October 30, 2010 at 12:55 am

    This podi tastes yummy with hot rice and ghee too.

    Reply
  3. Pushpa

    November 29, 2010 at 6:32 pm

    Yummy spicy podi looks mouthwatering.

    Reply
  4. nithya

    May 10, 2012 at 9:44 am

    yummy and spicy podi….

    Reply
  5. Unknown

    September 11, 2012 at 12:23 am

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

    With Thanks,
    Mymoon

    Reply
  6. PadhuSankar

    September 11, 2012 at 7:03 am

    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

    Reply
  7. Sujithra Anguraj

    April 3, 2013 at 1:53 pm

    Shall we use black sesame seeds for this padhu.?

    Reply
  8. ravi G

    June 2, 2013 at 7:04 pm

    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

    Reply
  9. abinaya

    May 1, 2014 at 2:11 pm

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

    Reply
    • Padhu Sankar

      May 3, 2014 at 9:40 am

      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)

      Reply
    • Mahesh B

      March 12, 2017 at 1:53 pm

      What is sesame seeds in Tamil or Hindi?

      Reply
    • Padhu Sankar

      March 13, 2017 at 11:45 am

      Sesame seed is known as Ellu in Tamil and Til in Hindi.

      Reply
  10. ramasubramaniam bhaskaran

    May 27, 2014 at 3:37 pm

    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

    Reply
  11. ramasubramaniam bhaskaran

    May 28, 2014 at 3:16 am

    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

    Reply
    • Padhu Sankar

      May 28, 2014 at 4:31 am

      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.

      Reply
  12. ramasubramaniam bhaskaran

    June 22, 2014 at 2:26 am

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

    Reply
  13. ramasubramaniam bhaskaran

    July 12, 2014 at 5:55 pm

    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.

    Reply
  14. devi surace

    November 5, 2014 at 8:21 am

    Thank you madam i really love your method of cooking

    Reply
  15. abinaya

    March 29, 2015 at 4:17 pm

    Hi padhu,how r u.100 gms of sesame seeds means can u say in cup measurement.it will be so helpful.thanks in advance.

    Reply
    • Padhu Sankar

      March 30, 2015 at 7:25 am

      100 grams will be around 1/2 cup.

      Reply
    • asheswaran

      July 29, 2015 at 5:44 pm

      Can I add black sesame seeds if not white

      Reply
    • Padhu Sankar

      July 30, 2015 at 8:40 am

      Yes , you can add black sesame seeds. Make sure it is clean without any impurities.

      Reply
    • Ramalingam S

      August 1, 2018 at 6:35 am

      Hello sister, I don't want to add sesame seeds, is tat okay of weeks skip. Will it give the same taste

      Reply
    • Padhu Sankar

      August 1, 2018 at 11:45 am

      If you skip the sesame seeds, it will not taste the same. But if you do not like it, you can skip.

      Reply
  16. abinaya

    March 30, 2015 at 11:15 am

    Thank u padhu for ur reply.will say u after trying it

    Reply
  17. abinaya

    April 9, 2015 at 3:07 pm

    Hi padhu,tried ur podu today.it is awesome.loving it…tried from other blogs but urs is perfect.

    Reply
  18. Ramya Chandramouly

    August 2, 2015 at 4:05 pm

    Hi Padhu, I am a grt follower of ur recipes and every recipe outnumbers the other. This one was ultimate!!!! Thnk u for teaching my fav side dish with idli dosa so easily. Everyone at home demands the molagapodi made by me! Thnks a ton Padhu 🙂

    Reply
  19. Vaishali Anand

    October 21, 2015 at 12:54 am

    Hi Padhu.. Am your follower of ur recipes.. Its really awesome.. Great work…
    IS White Sesame seeds imp for this recipe

    Reply
    • Padhu Sankar

      October 22, 2015 at 10:43 am

      Thank you Vaishali for liking my recipes. Well, sesame seeds is the highlight of this recipe. You can do without sesame seeds also but it will not be flavorful.

      Reply
  20. vijayam saroja

    February 8, 2016 at 5:27 pm

    If you roast quarter tea spoon of fenugreek also in oil and fry till Golden brown and grind along with other items it will be more tasty

    Reply
  21. malathi

    May 2, 2016 at 4:28 am

    Shall I use fat red chilli for this padhu? tell me the quantity of fat chilli or number of chilli.

    Reply
    • Padhu Sankar

      May 5, 2016 at 6:18 am

      I am not sure. If the chilli is very hot, use less than 50 grams.

      Reply
      • Balaji

        August 4, 2019 at 2:33 pm

        50g of whole red chilies is way too much. I did it to taste as you suggest

        Reply
        • PadhuSankar

          August 5, 2019 at 2:39 am

          It is not too much.When you add all the dal, it will not be spicy.

          Reply
  22. Ramya Iyer

    May 13, 2016 at 6:43 am

    I am surprised you haven't added any tamarind or jaggery!

    Reply
  23. raaghava nrusimha dhaasan

    January 11, 2017 at 11:34 am

    Akka, ellu 100 gram podanuma? Pls clarify

    Reply
    • Padhu Sankar

      January 12, 2017 at 6:23 am

      It is enough. Just for flavor.

      Reply
  24. Sathya Vijay

    March 11, 2017 at 2:06 pm

    Hi akka, i tried this
    But I can't get that same color as Yu made it
    Why is it so?

    Reply
    • Padhu Sankar

      March 12, 2017 at 1:35 am

      May be due to the chilli variety.

      Reply
  25. sj

    April 13, 2017 at 10:35 pm

    Hello Padhu, Milagai podi is so, so tasty!!!!!! I don't wait for idli or dosa but simply have it with bread slices. Yummy :):)

    Reply
  26. Reshu Agrawal

    June 3, 2017 at 8:26 pm

    How long can this be store and at room temperature or in fridge

    Reply
    • Padhu Sankar

      June 4, 2017 at 9:10 am

      It can be kept at room temperature for nearly 6 months and for a longer period in the fridge. But we usually do not keep it in the fridge.

      Reply
  27. Nandu

    June 10, 2017 at 4:13 pm

    Hi padhu,
    Tried this recipe couple of times.. liked it very much. Thank you.
    Will it be okay to wash/dry urad and Channa Dal before roasting?

    Reply
    • Padhu Sankar

      June 11, 2017 at 1:35 pm

      Glad you liked the idli podi. No you should not wash it. You can dry it and roast it.

      Reply
  28. Unknown

    September 27, 2017 at 3:04 am

    Hi Padhu, My idli podi has become bitter 🙁 I used black sesame seeds and it dint splutter properly. Am guessing that's the reason for the bitterness. Is there anyway to salvage my podi ? Maybe add jaggery a bit?

    Reply
    • Padhu Sankar

      September 27, 2017 at 9:28 am

      The bitter taste might be due to over frying or you would have burnt it. Once the sesame seeds starts to splutter, you can switch off the heat and stir for some time. After it cools, grind it just for a few seconds otherwise it will clump together due to the oil content in sesame seeds. Try adding jaggery. You cannot do anything about it now.

      Reply
  29. geetanjali basetia

    February 27, 2018 at 10:19 am

    Hi! Padhu,Thanks for a wonderful recipie, it was just perfect.My daughter loved it very much and the taste took me 20 yrs back when i tasted it for the first time from my classteacher's tiffin she offered, but could never try my hands on it.We used to crave for our teacher's tiffin only for podi.I hardly have any southindian friends but trust me its my all time favourite cusine.The experience was mesmerising.Thanks a tonn:)

    Reply
  30. geetanjali basetia

    February 27, 2018 at 10:23 am

    Hi! Thanks for the recipie.My daughter loved it very much and me too.The experience was mesmerising.

    Reply
  31. Shri Aiyer

    May 27, 2018 at 5:58 am

    I'm an ardent follower of your blog. Reminds me of my appamais recipes (grandma) tried this out tdy and it was absolutely amazing. Thanks padhu.

    Reply
  32. Unknown

    May 29, 2018 at 1:14 pm

    Hi Padhu,
    Can I add pottukadalai also to make this recipe?

    Reply
  33. Lara

    May 31, 2018 at 9:17 pm

    My kid is allergic to Bengal gram.Is there a replacement for it in this recipe?

    Reply
  34. Leo Club Of Golden Fort

    July 17, 2018 at 6:52 am

    mam i like your recipes very much i have tried a lot and everything came good always now i have a doubt in this idly podi i want to add garlic with this how to add it and what is the procedure to do it please guide me so it will helpful for me to help my wife in cooking

    Reply
  35. Unknown

    August 14, 2018 at 11:36 am

    Can i use black sesame? Instead of white

    Reply
    • Padhu Sankar

      August 16, 2018 at 8:34 am

      Yes, you can.

      Reply
  36. Unknown

    November 6, 2018 at 3:52 pm

    Please can you give the mesurmnet in cups?

    Reply
    • Padhu Sankar

      November 8, 2018 at 3:09 am

      Except chillies,I have mentioned the rest in cups. 100 grams sesame seed is 1/2 cup.

      Reply
  37. Unknown

    December 2, 2018 at 1:44 pm

    Thanks for sharing the recipe. A 50 gram packet of milagai pody in Pune costs 50.
    I shall try preparing this after I get all the ingredients. Wish me luck.

    Reply
  38. Latha Sridhar

    January 11, 2019 at 1:05 pm

    I hv small doubt !!! Added all the ingredients & prepared as you mentioned… But still when taste the grinded powder, cud feel mild bitterness in the tongue… What cud be that ???

    Reply
    • Padhu Sankar

      January 11, 2019 at 3:31 pm

      Bitterness?? I am following this for nearly 20 years. Maybe you must have over roasted the sesame seeds.

      Reply
  39. Shri Aiyer

    January 27, 2019 at 7:06 am

    Hi Padhu, I follow your recipes from long time and love your ideas. I tried it today but may be I have not roasted enough so feel it's a bit raw flavour coming Any tips to solve this ?

    Reply
    • Padhu Sankar

      January 28, 2019 at 6:02 am

      Thank you so much for liking my recipes and tips. Try dry roasting the powder again for few minutes on low heat.It may or may not work out.

      Reply
  40. Manasa

    July 21, 2019 at 7:37 pm

    I have ALWAYS used this recipe and never commented! I double the measurements coz it’s too yummy and gets gobbled up! Thanks Padhu!

    Reply
  41. V.Mangalam

    February 19, 2020 at 5:33 am

    For expecting mothers, sesame seeds to be avoided. Is is correct.

    Reply
    • PadhuSankar

      February 23, 2020 at 8:19 am

      Just a small amount isn’t going to harm. It adds more flavor.But if you do not want to take, you can avoid it.

      Reply
  42. T.Raji

    April 11, 2020 at 1:50 pm

    Thanks mam. Your tips are really very helpful and we get best results as expected

    Reply
  43. dd

    April 17, 2020 at 10:24 am

    my podi has a bit of raw taste, though i fried the dhals golden brown- Can i do something now to improve as i made considerable quantity

    Reply
    • PadhuSankar

      April 22, 2020 at 3:18 am

      You have to roast the dal well. Now try dry roasting it for few mins on a kadai though it is not a solution to your problem. It may help to some extent.

      Reply
  44. Meena

    May 8, 2020 at 11:25 pm

    If you use 40-45 red chili you will be admitted in the hospital lol

    Reply
  45. Nc

    July 17, 2020 at 2:22 pm

    Is asafoetida essential? I don’t have it. Will it make a difference if I skip it?

    Reply
    • PadhuSankar

      July 24, 2020 at 11:00 am

      You can skip but it gives helps in digestion and gives a flavor.

      Reply
  46. Rajee

    September 7, 2020 at 3:19 pm

    We add one spoon vellam…

    Reply
  47. Shravi

    July 8, 2021 at 6:42 am

    Loved the podi! Followed the recipe to the t and it is spicy and yummy! Thank you

    Reply
  48. Pree

    October 8, 2022 at 5:34 am

    Hi,
    This recipe worked well for me. Unfortunately, I don’t always get whole urad dal where I am. Can I use split urad dal instead? Thanks!

    Reply
    • PadhuSankar

      October 9, 2022 at 4:13 am

      Yes, you can use.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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