Idli Milagai Podi is almost seen/made in all South Indian houses. It is the best side dish for idli and dosa. Idli podi (இட்லிப் பொடி in Tamil) is a coarse powder mixture of ground dry spices that typically contains dried chilis, urad dal, and curry leaves. Again there are different versions of idli podi according to the taste and the region.
Idli podi is eaten as a dipping condiment: The dinner takes a teaspoon of powder on his plate, makes a well in the center, adds sesame oil or ghee to this crater, and mixes in the powder to form a moist paste. Pieces of idli or dosa are then broken off and dipped into this tasty oil-powder mix, and eaten. To get the best taste of podi, the secret lies in the roasting part. Always dry roast all the ingredients in the low flame only.
In this method, I am using only urad dal. Always grind the mixture coarsely, you should feel the crunchiness in each bite. While making podi idli or podi dosa, just sprinkle this on the top of idli or dosa. It is that easy to prepare. Once prepared you can store it at room temperature in an airtight container and use it for a fortnight. If you want to use it for a very long time, make it in batches and store it in a ziplock bag and refrigerate it. Then transfer the required amount in a container and use it. Let us see how to prepare this recipe.
- 1 Cup Urad Dal/Uluttam Paruppu whole
- 1 Cup Curry leaves washed and dried
- 10-12 Dry Chilli
- 1/4 tsp Asafoetida/hing
- salt to taste
- Keep all the ingredients ready. I washed fresh curry leaves and spread it on a towel to remove moisture in it. Then dried for a day in sunlight. Dry roast urad dal(black gram) on low flame till the color changes to golden brown. once done transfer it to a plate.
- Again roast dry red chili on low flame till a nice aroma comes and chili starts to puff. once done transfer this to plate. Switch off the flame and roast the hing too and transfer to the plate. Let all the ingredients cool and come to room temperature.
- once cooled transfer the roasted ingredients along with curry leaves and salt to mixer and grind it coarsely. Idli Milagai Podi is ready.
- Always roast the ingredients in the low flame to get the best taste.
- Do not leave it unattended, as it may be burnt easily.
- You may also add roasted sesame seeds to enhance the taste.
- Some even add jaggery powder too.
- Use whipper mode to grind the ingredients to get the coarse powder.
- Specified Chili was enough for me, if you want more spicy add more chili.
You might also be interested in Paruppu Adai.
Delicious Idli Milagai Podi is ready to relish along with Idli and Dosa.
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