Idli milagai podi, also known as gunpowder or chutney powder, is a
flavorful and spicy condiment that is commonly served with idli, dosa, and
other South Indian breakfast dishes. It is made from a combination of
roasted lentils, spices, and dried red chilies. Idli milagai podi adds a
burst of flavor and heat to the mild-tasting idlis.
5 mins
30 mins
35 mins
250g
1/3 cup of Sesame seeds
1/4 cup of Channa dal
3/4 cup of whole urad dal
25 dried red chilies
1 tsp of mustard seeds
2 tsp oil
Salt to taste
Pinch of hing
1. In a pan, dry roast sesame seeds on low flame. Roast till sesame seeds starts to splutter.Transfer the sesame seeds to a plate and allow it to cool.
2. In a pan, add oil and add mustard seeds. When mustard seeds starts spluttering add Urad dal and fry till Urad dal turns golden brown color.Then transfer urad dal to the plate and allow it to cool.
3. In the same pan, add Channa dal and fry till golden brown color.Transfer Channa dal to the plate and allow it to cool.
4. Add dried red chilies and roast and transfer it to a plate
5. Allow all the ingredients to cool.
6. First grind the sesame seeds and transfer it to a bowl.
7. Then grind red chilies and transfer it to the same bowl.
8. Next grind urad dal and Channa dal and also add asafoetida and salt.
9. Now add the grounded red chilies and sesame seeds to the same mixer and give a pulse to combine well and transfer to the plate.
10. Allow it to cool completely and then transfer it to storage container.
To serve, take a small portion of idli milagai podi in a plate or bowl.Add a little oil or ghee and mix it to form a paste-like consistency.Dip the idlis or dosas in this spicy paste and enjoy.
Idli milagai podi can be stored in an airtight container for several weeks. Its spiciness can be adjusted by varying the number of dried red chilies used. Feel free to customize the recipe by adding curry leaves for additional flavor. Enjoy the flavorful kick of idli milagai podi with your favorite South Indian dishes!
Wow ! fantastic recipe !
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