Milagai Podi Idli, Podi Idli
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 27733 times
milagai podi ildi | podi idli | south indian milagai podi ildi | with 26 amazing photos.
Watch leftover idlis transform into a delectable tiffin treat that your kids will love to munch on. Tossing the idli cubes with ghee and milagai podi makes it spicy and tasty, and also ensures that it stays soft and moist in the tiffin box for around 5 hours.
Traditionally Tamilians use idli podi as a condiment on Idlis, dosas, uttapams, appes and other South Indian dishes.
I would like to share some important tips to make the perfect milagai podi ildi. 1. You can use whole kashmiri red chillies and pandi red chillies mix to balance the pungency and colour of the podi.
2. Before adding the red chillies, break it and then roast it, as to avoid any mold in the chillies.
3. You can use mix of more lentils like mix of black and white urad dal or toovar dal to make the podi.
4. Make sure to clean the lentils before roasting.
5. For a nutty taste, you can also add 1 tbsp of sesame seeds.
6. Roast all the ingredients one at a time, as all the lentils take different timings to roast it.
7. While roasting make sure not to change the colour darker, keep it very light brown in colour.
Even when you do not have leftover idli, you can make south indian milagai podi ildi with button idlis made in a mini idli plate. This will look even more appetizing for kids! Also pack some Masala Pineapple in another tiffin for a perfect short break combo.
Enjoy milagai podi ildi | podi idli | south indian milagai podi ildi with detailed step by step photos.
- 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.
- 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.
- Add the red chillies in the same pan and dry roast it for 30 seconds.
- Add the curry leaves to it and dry roast on a medium flame for 1 minute.
- 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 and salt and blend in a mixer to a slightly coarse powder.
- Store milagai podi in an air-tight container and use as required.
- To make milagai podi ildi, heat the ghee in a broad non-stick pan, add the milagai podi and sauté on a medium flame for a few seconds.
- Add the idlis, mix gently and cook on a medium flame for 1 minute, while tossing occasionally.
- Allow the milagai podi ildi to cool completely, and pack in an air-tight tiffin box.
Idli Milagai Podi Video
Milagai Podi Idli, Podi Idli recipe with step by step photos
Idli Milagai Podi also known as Idli podi or Milagai Podi. Idli podi is made using leftover idlis. So check some recipes given below using left over Idlis.
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 podi chutney recipe, heat a broad non-stick pan until hot, then adjust the heat to medium and add the urad dal. A large nonstick pan helps in roasting the spices and dals easily.
Dry roast the urad dal 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. Many people even add sesame seeds ( black or white) to the molgapodi chutney, adding it depends upon you.
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 milagai podi chutney 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. Many people even add jaggery to the malgapodi chutney, if you like then add at this stage.
Blend in a mixer 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. Idli podi 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 idli podi stays good for 2 months, if stored in an airtight container.
To make ghee podi idli, firstly prepare soft, steamed idli using our recipe for idli. Also, make the malgapodi or gunpowder (milgai powder chutney) using our recipe for podi chutney. Though the ideal idli to make podi idli is leftover idli or the last hard batch of idli. Idli when cooled completely is easier to cut into cubes or strips easily.
For making the Idli Milagai Podi, Idli Podi, heat the ghee in a broad non-stick pan. Podi chutney tastes amazing with ghee, sesame oil and garlic infused oil. You can use whatever is available or you like.
Next add the malgapodi chutney. You can even get podi chutney from the market. Add the idli podi as per the spice you can handle.
Sauté on a medium flame for a few seconds. Ensure the chutney does not burn or else it will taste bitter. Additionally, you can add vegetables like onions, capsicum, tomato and some cashew nuts to make idli podi more filling.
Add the idlis. Idli Milagai Podi, Idli Podi can be made with mini idlis or regular idli.
Mix gently and cook on a medium flame for 1 minute, while tossing occasionally and your podi idli is ready. There are many variations to the idli podi recipe, you can add South-Indian tempering consisting of mustard seeds, curry leaves, urad dal or chana dal to obtain maximum flavour.
If you want to pack Idli Milagai Podi, Idli Podi for lunch or breakfast, cool it completely and then pack in an air-tight container.
You can serve the Idli Milagai Podi, Idli Podi warm as it is or along with coconut chutney and sambhar to make for a delightful South-Indian breakfast.
Chilli idli, Idli upma, Idli curry are some recipes made using leftover idlis from our website.
Check out our collection of to learn exciting new breakfast recipes using leftover bread, rice, idli or rotis.
Nutrient values (Abbrv) per serving
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