Idli Milagai Podi-Gun powder-Side dish for Idli-Dosa

Idli Milagai podi is a basic spice mix part of South Indian tiffin or breakfast. In the busy morning times, this podi comes very handy as side dish for Idli and Dosa. Besides being flavorful, it is nutty and healthy too. Recently my doctor advised me to take Idli/Dosa with either Coconut Chutney or with Podi topped with virgin coconut oil (We normally top it with Sesame oil) mainly due to the invisible protein content it adds to the diet.

Idli podi has many variation and every family has their own recipe. The richness of podi depends on its age. Fresh ground podi has more flavour and hence I make it in small batch every fortnight. Below is our family version of podi with Sesame seeds.  My son and his class mate love this podi as much as Idli. Couple of days back, when I packed Idli with fresh ground podi, my son was complaining that all the podi was licked by his classmates because of its aroma.

Idli Milagai podi

Recipe Cuisine: Indian   | Recipe Category: Quick aids

Prep time: 5 mins |Cook time:  10 min   | Gives: 200 grams

 

Ingredients:

 

Whole Urad dal/Ulutham paruppu – 50 grams

Channa dal/Kadalai paruppu – 50 grams

Whole dry chillies – 10 nos

Sesame seeds / Ellu / Til seeds  – 25 grams

Asafoetida/Perungayam –  One generous bit of a cake or ¼ Tsp powder

Puli / Imli – 1 inch long bit

Salt – 1 Tablespoon

Oil – 2 Tsp

Jaggery – ¼ Tsp

 

Method:
  1. In a kadai, dry roast sesame seeds till they splutter. Remove and keep aside.
  2. In the same kadai add oil and heat. In a low flame, add the Asafoetida bit and Puli and fry till all sides brown up evenly. Remove and keep aside.
  3. Next add Urad dal, Channa dal and chillies and fry in medium flame till dals turn golden in color. Switch off flame and let the ingredients cool down.
  4. It is time to grind now. In the mixer container add the chillies first and grind. Along with it add salt, dals, asefoetida and puli. Grind to a coarse powder.
  5. Finally add the sesame seeds and Jaggary and give a grind till all ingredients blend well.
  6. Store in air tight container and always use a dry spoon. Enjoy with a sesame oil.

 

Notes:
  1. Instead of sesame seeds you can use coconut. If you are using coconut, cut/grate them finely and roast them. Add them along with Dal. Do not add Sesame seeds and coconut together.
  2. You can add dry roast spring of curry leaves and add.
  3. I add jaggary for mix of uniform taste. You can omit if need be.
  4. Taste the powder and adjust the salt and spice levels to your taste.
  5. In the podi, texture is important. I like podi with coarse texture. Very smooth powder does not taste good. Take care while grinding.

 

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