Idli Podi or Milagai Podi is a South Indian condiment that is popularly served with steamed idli. This powder is earthy, smoky, spicy, and slightly crunchy.dli podi is mixed with ghee or sesame oil even coconut oil, used as an accompaniment for Idli and dosas.
It is also used as a chutney substitute while travelling or for tiffin or lunch boxes. Basically idli milagai podi is a dry powder made with lentils and red chilies. There is some spiciness and heat in a typical milagai podi. There is a variation of idli podi called as gun powder which is spicy and includes more red chilies.
Watch Idli Podi Recipe in tamil
Idli Podi Recipe
How to make Idli Podi Recipe
Dry roast all the ingredients (except red chili), except salt. Do it in medium flame with constant stirring. Roast until deep golden brown.
Transfer to a plate to cool down.
In the same pan add little oil & red chilies fry it in medium flame for few minutes.
Transfer to a same plate add asafoetida powder & salt
Grind all the ingredients to powder coarsely.
Store in an airtight container it stays good for a month if handled properly.
- The colour will be brighter only if you use chilli as mentioned.
- Mine is mild spice. I choose bright red long red chilli variety.
- If powdered into more fine powder, colour may tend to become pale.
- Always grind red chillies frist. Then add the dal to get a coarse perfect texture.