Idli Milagai Podi is one of the spicy red podi that can be
taken with gingely oil or ghee, suits well when served with Tiffin varieties
like idli, dosa, Uthappam. This instant chutney powder stays fresh for months
when stored in airtight glass bottles or containers. This traditional idli
milagai podi is one of my favorite and I learned this from my Mother. My Mom will never buy the instant podis from shop. Read
this article and prepare this podi at your home. The method is so easy and it
does not needs prior practice. Take the correct measurements and procedure in
this article and you will never go for packed instant powders.
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| idli podi |
Ingredients needed for Idli Dosa Milagai Podi
2 cups - Red chillies
1/2 cup - Bengal gram dal (kadalai paruppu)
1/2 cup - Urad dal (uzhutham paruppu)
4 tsp – Gingelly seeds or ellu
A small piece of rock asafoetida
A tsp of Rock salt
A tsp of Oil.
How to prepare Traditional Idli Milagai podi
1. Heat a Kadai and dry roast both the dals the bengal gram dal
and the Urad dal separately until they turn deep brown in colour. Be careful
while roasting taking care not to be overfried or underfried. Transfer this to
a plate and allow it to cool.
2. Now add oil in the same kadai and roast the asafoetida. I
always pefer rock asafoetida because it gives you more aroma and it is the
reason for the taste of milagai podi. Transfer this to the above plate
3. Next you need to fry the red chillies in a low flame taking
care not to be burnt.
4. Next fry the sesame seeds in the kadai without oil.
5. Allow all the roasted ingredients to cool, add the required
amount of salt and dry grind all to a little coarse powder in a mixie.
Variations of idli dosa milagai podi
If you do not want the sesame seeds you can fry 6 flakes of
garlic and grind it replacing ellu in the above procedure. This
will be good for pregnant ladies because consumption of ellu is not good for
the babies.
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