Idli Milagai Podi Recipe (Malgapodi Idli)

Ingredients

• 1 cup urad dal (safed urad dal)
• 2 tbsp chana dal (split Bengal gram)
• 12 whole dry Kashmiri red chilli
• 10 to 12 curry leaves (kadi patta)
• 1/2 tsp asafoetida (hing)
• salt (namak) to taste
• 2 tbsp ghee

Steps

1. To make milagai podi idli, heat the ghee in a broad non-stick pan, add the milagai podi and sauté on a medium flame for a few seconds.
2. Add the idlis, mix gently and cook on a medium flame for 1 minute, while tossing occasionally.
3. Heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool.
4. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool.
5. Add the red chillies in the same pan and dry roast it for 30 seconds.
6. Add the curry leaves to it and dry roast on a medium flame for 1 minute.
7. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes.
8. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder.
9. Store milagai podi in an air-tight container and use as required.
10. Allow the milagai podi idli to cool completely, and pack in an air-tight tiffin box.