Idli Podi, Idli Milagai Podi
by Tarla Dalal
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idli podi | idli milagai podi | how to make idli podi | with 16 amazing images.
idli podialso known as idli milagai podi is a spicy powdered chutney served with idlis. Themilagai podi is mixed with sesame oil or melted ghee and served with Idlis or dosas.
A quick-fix accompaniment for idlis and dosas, milagai podi is a lip-smacking chutney powder made of roasted urad and red chillies combined with a little sesame for aroma and jaggery to highlight the flavours.
In South Indian homes and restaurants, milagai podi is served irrespective of whether or not there are other accompaniments. Most people like to have at least one idli or dosa with this all-time favourite!
Idlis and dosas are also smeared with milagai podi mixture when they are packed for Indian travel food idlis, dosas. This rules out the need for other accompaniments and also keeps the idli milagai podi moist for a long time. You can vary the amount of red chillies depending on how spicy you like it.
I would like to share some important tips to make the perfect idli milagai podi. 1. To get the best result, ensure the lentils and spices are fresh and clean them for any stones before you start roasting. We have dry-roasted everything, if you like you can use oil for roasting but, it will decrease the shelf life of the milagai podi powder. 2. Many people even add sesame seeds (black or white) to the milagai podi chutney, adding it depends upon you. 3. We have made use of Kashmiri red chillies to make milagai podi , but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. 4. Blend Idli Podi to a slightly coarse powder. Do not grind at a stretch or it will form a lumpy mass. Grind it in intervals to get a nice coarse powder but, if you like fine, then grind till smooth.
Enjoy idli podi | idli milagai podi | how to make idli podi with detailed step by step photos.
- To make idli milagai podi, heat a broad non-stick pan, add the red chilies and dry roast on a medium flame for 4 to 5 minutes. Keep aside to cool slightly.
- Once cooled, blend in a mixer to a coarse powder and keep aside.
- Heat the same non-stick pan, add the urad dal, sesame seeds and asafoetida and dry roast on a slow flame for 2 minutes. Keep aside to cool slightly.
- Combine the coarsely powdered chillies, salt and the urad dal-sesame seeds mixture and salt in a mixer and blend to a smooth powder.
- Add the jaggery and blend again till smooth.
- Serve idli milagai podi immediately or store in an air-tight container at room temperature and use within 15 days.
Idli Podi, Idli Milagai Podi recipe with step by step photos
To make malgapodi first remove all the ingredients, measure them and keep ready. To get the best result, ensure the lentils and spices are fresh & clean them for any stones before you start roasting.We have dry-roasted everything, if you like you can use oil for roasting but, it will decrease the shelf life of the malgapodi powder.
For the malgapodi heat a broad non-stick pan until hot, then adjust the heat to medium and add the urad dal and sesame seeds on a large nonstick pan helps in roasting the spices and dals easily.
Dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour and aromatic.
Remove on a flat plate. Spread it evenly and keep aside to cool.
Add the chana dal in the same pan.
Dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Keep on stirring them often to cook evenly.
Remove in the same flat plate, spread it evenly and keep aside to cool.
Add red chillies in the same pan. We have made use of Kashmiri red chillies, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. Remove the stem, break them into two peices and then add to the pan. If you are making use of any other variety of chillies, still add 3-4 Kashmiri red chillies to get that bright red colored podi powder.
Dry roast it for 30 seconds. There is a variation to the malgapodi which is known as gunpowder. It is a spicier consisting of more red chillies and even garlic.
Add the curry leaves to it and dry roast on a medium flame for 1 minute. It is important to roast kadi patta so they are dry and moisture-free which helps in storing the malgapodi for a longer duration.
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. Add the asafoetida.
Also, add the salt.
Transfer the malgapodi mixture along with jaggery into a small mixer jar.
Blend malgapodi to a slightly coarse powder. Do not grind at a stretch or it will form a lumpy mass. Grind it in intervals to get a nice coarse powder but, if you like fine, then grind till smooth.
Store in an air-tight container and use as required. malgapodi is used as a substitute to South-Indian chutneys during travelling or for tiffin as it is a dry flavorful powder. Also, the ingredients used are easily available and this can be a quick-fix chutney for your breakfast.
Idli podi/ Milagai podi is generally mixed with ghee, sesame oil or garlic infused oil before serving with South-Indian snacks like idli, dosa, medu-vada. There is a popular South-Indian dish called as podi idli were the idlis are tossed in this podi powder. People even relish it as a side dish with curd rice, sambhar rice during lunch / dinner.
This Milagai Podi (Malgapodi Powder, Idli Podi) stays good for 2 to 3 months, if stored in an airtight container.
If you enjoyed our milagai podi chutney recipe, check out our collection to learn other recipes like, Flaxseeds Dry Chutney, Karuveppilai Podi or Ellu Podi.
Nutrient values (Abbrv) per tbsp
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