Description
Idli Podi | Dosa Podi| Milagai Podi, also known as gun powder or chutney powder, is a spicy and flavorful powder with savory and nutty notes and a hint of sweetness, traditionally served with hot idlis, dosas, and other South Indian dishes.
Ingredients
Whole Urad dal - 1/2 cup
Chana Dal - 1/4 cup
Dry Red Chili - 10 to 15
Sesame Seeds - 1 tsp
Curry Leaves - 1 handful
Asafoetida/ Hing - 1/4 tsp
Salt - 1 tsp
Instructions
- To a large pan add half a teaspoon of oil, add urad dal and dry roast urad dal on a slow to medium flame until it becomes fragrant and turn light golden brown. Stir continuously without a break to ensure that the urad dal does not get burnt or change color.
- In the same pan, add less than half a teaspoon of sesame oil and dry roast chana dal on slow flame until it becomes aromatic. Once roasted, remove the roasted dal (bengal gram) from pan to cool off on a separate plate.
- To the pan, add a couple of teaspoons of oil and the dry chilies and roast on low flame till they change into a milder darker color. Transfer roast red chilies to the same plate as the chana dal to cool off.
- Now add sesame seeds to the pan and roast till they turn fragrant. Transfer them to the same plate as the urad dal and allow it to cool.
- Add curry leaves to the same pan and dry roast on slow flame till they become totally dry and ready to blend into powder form.
- Transfer the roasted chana dal and red chilies to a grinder jar and grind them to a fine powder consistency.
- Next, transfer the other roasted ingredients along with salt, curry leaves and asafoetida to the same grinder jar until they form a coarse powder.
- Transfer the idli podi mix to a container and store it in a cool, dry place.
- Prep Time: 15 mins
- Cook Time: 5 mins
Keywords: Idli Podi, Dosa Podi, Idli milagai Podi, South Indian Idli, South Indian breakfast