Idli Milagai Podi Recipe | Mini Podi Idli | Gun Powder Recipe – A South Indian staple spice mix that’s served with Idli or Dosa or any other rice based dish. It is prepared using lentils, few spices and red chillies.
What is Idli Milagai Podi & How to serve with Mini Idlis ?
Idli podi is a dry condiment from South India that can pair with most South Indian breakfasts like Idli, Dosa, Uttappam etc. It is a coarse spice mix prepared using roasted and ground urad dal, chana dal, sesame seeds, few spices and dry red chillies. Even though it’s easily available in the store, it’s very easy to make at home! Every household will have their own version of this podi. Today, I’m sharing a step-by-step recipe for idli milagai podi that I make at home.
How to serve with Mini Idlis?
Today, I will also show you how to pair this idli podi with mini idlis. You can also use large idlis to make the same recipe!! Podi idli is great to pack for lunches. Check out my detailed Idli recipe to know how to make the perfect batter to make Fluffy Idlis. There is no difference between regular idlis and mini idlis, it’s made with the same batter. Just make mini idli & sprinkle some of the powder and add some sesame oil over it & enjoy!!
You can also make mini idli fry by giving a tadka first & then toss idlis in the pan with some podi. I prefer mini idlis as they coat the spice mix very well & also they are a big hit with kids. You can also mix in some podi with cooked rice along with a dollop of ghee or sesame/gingely oil. Have this rice with some fryums & raw onions….It tastes heavenly!!
Tips for making Idli Milagai Podi
- Slow roasting is the key to perfect Idli Podi.
- To reduce the spiciness in the idli podi, use a mix of byadagi or Kashmiri red chilies. This way the podi will be less spicy & have a nice bright orange color. Just adjust the proportion of chillies to suit your spice levels.
- I like to add sesame seeds to the idli podi as it gives a nice taste. You can use white or black sesame seeds. You can also skip!!
- You can either dry roast or use oil in roasting. Dry roasting gives a longer shelf life.
- You can also add desiccated coconut.
- You can also roast some garlic pods & add towards the end while grinding.
How to make Idli Milagai Podi ?
Lot of whole spices go into this recipe. The process of making this spice powder is extremely simple. It’s mainly a two-step process – roasting and grinding. Slow roasting each individual component until it imparts a nice aroma is the key to perfect aromatic Idli Milagai Podi. As far as the grinding is concerned, I prefer it to be slightly coarse but it’s your choice!!
- Heat a pan, add urad dal and dry roast over medium heat and roast until its light pink to brown. Transfer to a plate & set aside to cool down.
- Place the pan back on heat and dry roast chana dal. Once it turns light brown, transfer & set it aside to cool with urad dal.
- Add sesame seeds in the hot pan. It will just get warm & start popping. Remove from heat, cool.
- To the same pan add a tablespoon of raw rice, rock salt & 1 tsp cumin seeds & roast them individually one after the other.
- Add 2-3 drops of oil in the hot pan and roast the hing if using the hard on (Getti Perungayam). Roast until it turn color.
- To the same pan add red chilies & roast until they appear shiny, crisp and plump.
- Cool all the ingredients before grinding.
- First coarsely grind red chillies, hing & salt. Then add remaining ingredients & grind coarsely.
- Depending on the size of your grinder jar, grind the powder in batches. It will prevent the jar from overheating and affecting the taste.
- Cool down & store in an airtight container.
Shelf Life | Storage
- Store Idli Podi in a clean, dry and airtight glass jar. It stays fresh for 2-3 months depending on usage.
- Ensure your hands are completely dry when handling the podi & avoid placing a spoon inside the container. Moisture may reduce the shelf life.
- Depending on your weather conditions, it’s safe to store the podi in the refrigerator.
A South Indian staple spice mix that’s served with Idli or Dosa or any other rice based dish.
Ingredients
- 1/2 Cup Urad Dal
- 1/4 Cup Chana Dal or Bengal Gram Dal
- 1/4 Cup Sesame Seeds
- 1 tbsp Raw Rice
- 1 tsp Salt
- 1 tsp Cumin Seeds
- 1 tsp Sesame Oil for roasting Hing & Chillies
- 1/2 tsp Asafoetida / Hing
- 10-15 Dry Red Chillies Adjust
Instructions
-
Heat a pan, add urad dal and dry roast over medium heat and roast until its light pink to brown. Transfer to a plate & set aside to cool down.
-
Place the pan back on heat and dry roast chana dal. Once it’s roasted & turns light brown, transfer & set it aside to cool with urad dal.
-
Add sesame seeds in the hot pan. It will just get warm & start popping. Remove from heat, cool.
-
To the same pan add a tablespoon of raw rice, rock salt & 1 tsp cumin seeds & roast them individually one after the other.
-
Add 2-3 drops of oil in the hot pan and roast the hing if using the hard on (Getti Perungayam). Roast until it turn color.
-
To the same pan add red chilies & roast until they appear shiny, crisp and plump.
-
Cool all the ingredients before grinding.
-
First coarsely grind red chillies, hing & salt. Then add remaining ingredients & grind coarsely.
-
Depending on the size of your grinder jar, grind the powder in batches. It will prevent the jar from overheating and affecting the taste.
-
Cool down & store in an airtight container.
Recipe Video
Notes
- Slow roasting is the key to perfect Idli Podi.
- To reduce the spiciness in the idli podi, use a mix of byadagi or Kashmiri red chilies. This way the podi will be less spicy & have a nice bright orange color. Just adjust the proportion of chillies to suit your spice levels.
- I like to add sesame seeds to the idli podi as it gives a nice taste. You can use white or black sesame seeds. You can also skip!!
- You can either dry roast or use oil in roasting. Dry roasting gives a longer shelf life.
- You can also add desiccated coconut.
- You can also roast some garlic pods & add towards the end while grinding.
- Store Idli Podi in a clean, dry and airtight glass jar. It stays fresh for 2-3 months depending on usage.
- Ensure your hands are completely dry when handling the podi & avoid placing a spoon inside the container. Moisture may reduce the shelf life.
- Depending on your weather conditions, it’s safe to store the podi in the refrigerator.
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Cheers!!
Padma.