Idli Milagai Podi Video
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Idli Milagai Podi Video. Watch leftover idlis transform into a delectable tiffin treat that your kids will love to munch on. Tossing the idli cubes with ghee and malgapodi makes it spicy and tasty, and also ensures that it stays soft and moist in the tiffin box for around 5 hours.
Recipe Description for Milagai Podi Idli, Podi Idli
Preparation Time:
Cooking Time:
Makes 2 servings
- 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 {span class="bold1"}milagai podi{/span} in an air-tight container and use as required.
- To make {span class="bold1"}milagai podi idli{/span}, heat the ghee in a broad non-stick pan, add the {span class="bold1"}milagai podi{/span} 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 {span class="bold1"}milagai podi idli{/span} to cool completely, and pack in an air-tight tiffin box.
See step by step images of Milagai Podi Idli, Podi Idli Recipe
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