Idli Milagai Podi is an easy to make accompaniment which goes very well with Idlies, dosas or hot rice with ghee.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 24
  • Category: Side Dish
  • Cuisine: Indian, South Indian

Ingredients

  • 1/2 cup chana dal (bengal gram)
  • 1/2 cup urad dal
  • 1/4 cup sesame seeds
  • 15-20 dry red chillies (i used bydagi chilies (less spicy variety))
  • 2 stalks curry leaves
  • 1 teaspoon oil
  • 1/4 teaspoon hing (asafoetida)
  • salt (to taste)

Optional Ingredients

  • 2 tablespoons dry or desiccated coconut

Method

  1. Heat iron skillet and dry roast chana dal on a medium-low flame till the dal turns golden brown (about 8-9 minutes). Remove and Set aside on a plate to cool. Then dry roast urad dal on a low flame till the dal smells nutty and changes its color (about 4-5 minutes). Set aside on a plate to cool.
  2. Then add the white sesame seeds and roast till the sesame seeds start to change color and start crackling and set aside on a plate to cool.
  3. Heat 1 teaspoon of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up and curry leaves turn dry and crispy.
  4. Once done turn off the flame and add it to the plate and let all the ingredients cool down completely.
  5. Once the roasted ingredients are cooled, transfer them into a blender along with hing, salt and blend it to a fine or coarse powder depending on your preference. Transfer it back to the plate, mix it well with your hand.
  6. Store it in an airtight container. Serve this with idly and dosa with ghee.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.