Idli Podi Recipe (How To Make Idli Milagai Podi At Home)
Authentic, flavorful homemade idli milagai podi recipe made with roasted urad dal, chana dal, red chillies and hing. Perfect South Indian side dish for idli and dosa!
Servings: 1 cup (approx. 200 g)
Ingredients
Main Ingredients
- ½ cup White, round urad dal (approx. 100 g / 3.5 oz)
- ½ cup Chana dal (approx. 100 g / 3.5 oz)
- 25 nos Dry red chillies (approx. 25 g / 0.9 oz) long variety or blend of Guntur and Byadgi
- ¼ tsp Hing / Asafetida
- 2 tsp Cooking oil (approx. 10 ml) divided
- Salt as needed
Instructions
- Heat 1 tsp of oil in a kadai. Roast chana dal and urad dal patiently on medium flame till golden brown. Remove onto a plate and add hing to it.
- Heat 1 tsp oil in the same kadai and roast the dry red chillies on medium flame until crisp and fragrant. Do not burn the chillies. Remove when golden and add to the roasted dals. Allow the mixture to cool down completely.
- Add salt and grind everything in a mixer jar to a slightly coarse or fine powder as you like.
- Transfer the ground idli podi to a clean, airtight container. Use a clean dry spoon and serve with hot idlis or dosas drizzled generously with sesame oil (gingelly oil) or melted ghee.
Notes
- Adjust the quantity of red chillies as per your spice preference.
- For variations, you can add 2 tbsp of dry roasted sesame seeds and grind it.
- You can also add a few raw garlic cloves while grinding for a flavorful poondu idli podi.
- It stays fresh for 15 days to 1 month in an airtight container. This idli podi tastes quite spicy on the first day, but all the flavors balance out beautifully from the second day onwards!