Idli podi Milagai podi is a common podi for most of the south Indians for having breakfast with idli or dosa. This is a very easy recipe, there are so many varieties of idli podi's, but this is the most popular among all because it is very tasty and all the lentils are roasted and ground.
Ingredients:
- Urad dal – ½ cup
- Channa dal – ¼ cup
- Sesame seeds – ¼cup
- Dry red chillies – 12
- Asafoetida – ¼ tsp
- Curry leaves – 1 strand
- Salt to taste
- Oil – 2 tsp
Preparation:
1.Heat 1 teaspoon of oil in a pan, add urad dal and roast in low flame until it changes into golden colour. Then transfer to a plate to cool down.
2.In the same pan add channa dal and roast the lentil until it changes its colour.Transfer to a plate to cool down.
3.Add a teaspoon of oil in the same pan and roast sesame seeds on low flame till they change colour into golden.Transfer to a plate to cool down.
4.Dry roast red chillies along with curry leaves for 2-3 min and transfer to a plate to cool down.
5.Add all the cooled ingredients into a mixer along with salt and asafoetida and grind into coarse powder or you can grind into a fine powder according to you.
6.Transfer to an airtight container and can be stored up to 1-2 months.
7.Enjoy this tasty and delicious Idli Podi / Milagai Podi
Idli Podi / Milagai Podi
Ingredients
- ½ cup Urad dal
- ¼ cup Channa dal
- ¼ cup Sesame seeds
- 12 Dry red chilies
- ¼ teaspoon Asafoetida
- Curry leaves – 1 strand
- Salt to taste
- 2 teaspoon Oil
Instructions
- Heat 1 teaspoon of oil in a pan, add urad dal and roast in low flame until it changes into golden colour. Then transfer to a plate to cool down.
- In the same pan add channa dal and roast the lentil until it changes its colour.Transfer to a plate to cool down.
- Add a teaspoon of oil in the same pan and roast sesame seeds on low flame till they change colour into golden.Transfer to a plate to cool down.
- Dry roast red chillies along with curry leaves for 2-3 min and transfer to a plate to cool down.
- Add all the cooled ingredients into a mixer along with salt and asafoetida and grind into coarse powder or you can grind into a fine powder according to you.
- Transfer to an airtight container and can be stored up to 1-2 months.
- Enjoy this tasty and delicious Idli podi/Milagai podi !
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Ahh I'm starting to research how to make my own spices and I am loving this! Thank you for this easy recipe.
Thank you Felicia, hope you will like it.Please give your feedback once you prepare this.