Simple Idli Podi Recipe - How To Make Idli Milagai Podi At Home

Idli milagai podi / Idli podi (Gun powder in English) is a must & should side dish for idli, dosa in every South Indian’s house. No matter about the varieties of chutney and sambar, we love to have at least one idli or dosa mixed with idli podi to finish our breakfast/dinner. 

Most of the time we manage to eat instant dosa varieties and idli varieties only with this idli podi as side dish. Even though we prefer homemade idli podi, sometimes I love to buy Sakthi or Aachi idli milagai podi just to enjoy its smooth texture because we grind it slightly coarse. 

Today I have come up with my MIL’s style simple idli podi recipe ( We call it as Ulutham paruppu molaapdi in Tamil) with 4 basic ingredients. Urad dal, chana dal, red chilli, hing and salt forms the base for this recipe. However you can make N number of variations in this podi recipe by adding garlic, sesame seeds, dhania (Coriander seeds), Jaggery, black urad dal, rice, tamarind, coconut and even horse gram and flax seeds.

 Remember the color of idli podi varies as per the red chillies and the way you roast it. Long back, I have already shared my mom’s most popular idli milagai podi with garlic. Soon I will try to share the remaining podi recipes with yummy variations. 

 Now lets see how to make this simple idli milagai podi recipe at home with easily available ingredients with step by step pictures.

Simple Idli Podi Recipe - Idli Milagai Podi

How to make Idli milagai podi recipe for idli, dosa

Cuisine: Indian

Category: Podi recipes

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml White, round urad dal - 1/2 cup Chana dal - 1/2 cup Red chillies - 25 nos ( I used long ones) Hing / Asafetida - 1/4 tsp Cooking oil - 2 tsp Salt - as needed

HOW TO MAKE IDLI PODI - METHOD

1. Heat 1 tsp of oil in a pan. Roast chana dal and urad dal in medium flame till golden.
2. Remove in a plate. Add hing to it.
3. Heat 1tsp oil in the same pan and roast the chillies till crispy and golden brown.
4. Add the roasted chillies to the dal. Cool down. Add salt and grind everything to a fine or slightly coarse powder as you like.
5. Store in an airtight box and enjoy with idli, dosa drizzled with gingely oil.

METHOD - STEP BY STEP PICTURES

Heat 1 tsp of oil in a kadai. Roast chana dal & urad dal patiently in medium flame till golden brown. Remove in a plate. Add hing to it. Heat 1 tsp oil in the same kadai and roast the chillies in medium flame. Do not burn the chillies. Remove when it becomes golden. Add to the roasted dal. Let the mixture cool down.  Add salt and grind to a slightly coarse powder or fine powder as you like. Remove in an airtight box. Use clean spoon and serve with hot idli or dosa. It stays good for 15 days to 1 month. This idli podi tastes very spicy on the first day. But all the taste gets balanced from the second day and becomes good.

Enjoy !

Note

Adjust the quantity of red chillies as per your taste. For variations, you can  add 2 tbsp of dry roasted sesame seeds and grind it. You can also add few raw garlic cloves while grinding.

Try this simple idli podi recipe at home and enjoy with hot idli and dosa drizzled with sesame oil or ghee !

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