Have you ever tasted Chennai Murugan idli shop ghee idli milagai podi? My daughter and husband are fans of those ghee podi idlis. The secret ingredient used is none other than sesame seeds, which give a unique taste to the podi.
Also, the bright red color of the podi is certainly attractive and a crowd pleaser. Idli Milagai Podi is a dipping condiment for idli and dosa. Even though we used to make sambar and chutney for idli and dosa, we always prefer this idli milagai podi over sambar and chutney. If you don’t have much time in the morning to prepare any side dish for breakfast this podi comes in handy on lazy mornings.
Always grind the mixture coarsely, you should feel the crunchiness in each bite. 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 to a container and use it. Let us see how to prepare this recipe.
Enjoy the video of Murugan shop idli podi. Subscribe for more videos.
- 1/2 cup Urad Dal/Uluttam Paruppu white whole
- 1/4 cup Bengal gram/kadalai paruppu
- 2 tbsp Sesame seed/Ellu white
- 3 Dry Red Chili
- 1/2 tbsp Kashmiri Red Chili Powder
- 1/2 tsp Asafoetida/hing
- Rock Salt to taste
- 1 tsp Sesame Oil
- Heat a pan and add sesame seeds. Dry roast it until a pleasant aroma comes and turns golden brown. To this, add asafoetida and saute for a min. Once done, transfer it to a plate.
- Add a tsp of sesame oil to the pan. Add urad dal and roast it on medium-low flame until it turns golden brown. Once done, transfer it to a plate.
- To the pan, now add chana dal and roast it on medium-low flame until it turns golden brown. Once done, transfer it to a plate.
- Switch off the flame. Add rock salt, dry red chili, and saute until chili puffs. Once done, transfer it to a plate. Let all the ingredients cool completely.
- Once cooled, transfer the roasted items to a mixer jar. Along with this, add Kashmiri chili powder and grind it to a coarse powder. Idli podi is ready. Store it in an air-tight container.
- In a bowl, add the required amount of podi and ghee. Mix both thoroughly. Dunk hot idli in the ghee podi mixture and serve immediately.
- Use only sesame oil to roast the ingredients, as it gives a nice flavor to the podi.
- Always roast the ingredients on medium-low flame only.
- Please do not leave it unattended, as it may get burnt easily.
- Use whipper mode to grind the ingredients to get the coarse powder.
- I have added organic chili; it is very spicy, so I added only 3. If you are using regular chili, you can use 8 to 10 chilies in this recipe.
- To get a nice vibrant red color to the podi, you can add up to a tbsp of Kashmiri chili powder.
Delicious ghee podi idli is ready to relish.
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!
Leave a Reply