Idli milagai podi recipe, a spicy, flavourful homemade coarse idli podi or Ulutham paruppu milagai podi, quick video, step by step pictures recipe.
Idli podi is mixed with ghee or sesame oil even coconut oil, used as an accompaniment for Idli and dosas. This is the traditional recipe which I learnt from my mother. In my in- laws side also same,except some few changes. This is so very different from store bought powder. Aromatic, flavorful, spicy and tasty powder a lot different from the store bought one.
Myself and people at home love it coarsely ground. Especially this particular one is best when ground coarse. Depending on the red chilli’s spice level, the taste of podi also changes. Choose the bright red coloured long red chilli variety for bright red colour podi. No the dark brownish red colour chilli.
Idli milagai podi recipe
Ingredients
- Urad dal - ½ cup
- Channa dal - ¼ cup
- Red chillies - 20
- Asafetida - ¼ tsp
- Sesame seeds - 1 tsp
- Coconut - 1 tbsp grated (optional)
- Raw rice - 1 tsp optional
- Oil - 2 tsp
- Salt - As needed
Instructions
- Roast all the ingredients (except coconut) in oil, except salt. Do it in medium flame with constant stirring. Roast until deep golden brown.
- Transfer to a plate to cool down. Dry roast grated coconut until deep golden in colour too.
- Grind first red chillies and salt to a fine powder. Then add the other ingredients to powder coarsely.
Video
Notes
- The colour will be brighter only if you use chilli as mentioned.
- Mine is mild spice. I choose bright red long red chilli variety.
- If powdered into more fine powder, colour may tend to become pale.
- Always grind red chillies frist. Then add the dal to get a coarse perfect texture.
- My Mother in law adds a sprig of curry leaves while roasting and grind it along for a great flavor.
- Asafoetida is the main flavoring ingredient to give the authentic flavor in this.
- If adding powder asafoetida, add lastly while roasting.
Idli Milagai podi method:
- Roast all the ingredients with oil,except salt (coconut separately) till golden brown and cool down.
- Grind first red chillies and salt first and then add the other ingredients and grind to a fine or little coarse powder…how I like!
Enjoy this podi,obviously with idly or sprinkle this magic over thin dosa spread with ghee!! Nei Podi dosai anyone?
This stays good for a month if handled properly. Store in an airtight container…
DAHI KADHI Contribution from Sangeeta
Ingredients
Sour curd/Dahi – 1 cup
Besan/gram flour – 1 ½ tblsp
Tomato cut into cubes – 1
Ginger Chopped – 1 tsp
Red chilli powder – 1 tsp
Green chillies – 2 nos
Salt – As needed
Turmeric – ⅛ tsp
Method
- Whisk the curd well, add besan ,salt,turmeric to make a smooth consistency ,add 1 cup of water and mix well
- Heat a kadai and add the tadka items in order,followed by ginger,green chillies and tomatoes.
- Fry till tomatoes becomes mushy,then add the red chilli powder and pour the whisked curd mixture and stir well.
- At one stage as it boils,it raises up as shown in the picture,then stir it well in low flame and boil.Boil till the oil floats on to the top,you can smell the aroma all over the house!
- Transfer to the serving bowl,Garnish with fresh coriander and serve with rice!
I love Nei Podi dosai..Podi looks yumm Raji.
wow.. looks yummy & colourful dear… adding coconut new 2 me… thxs for sharing me.. i made same method but without coconut..dahi kadhi looks delicious…
nice colour of dahi kadhi..looks delicious,…
I would love to have the doas with idli podi spread like that.
Hey i too have those chinese bowl, bought from a chinese super market here.
Podi looks yummy…
Yummylicious, mouth watering recipes. Iam droooooooooooooling over.
podi onion othapam is a all time favourie in our family.kadi looks great. adding coconut in podi is new to me.pic tempting.
I love ur pattiram 🙂 Kadi and podi are really tasty….
first time here. i love all your recipes.. they are just my kinda food. molagai podi looks red and wonderful..perfect with dosa.
mouth watering dosa raks
The dosa looks so mouthwatering, Dahi kadhi is new to me, I should try your yummy recipe soon 🙂
ooh, love that crispy dosa with that karam podi on top! I make this idli podi the same way you did! Kadi looks great too! Perfect with rice.
Is Gun powder same as Idli podi….In Mumbai we get such podis by name of gun powder and my hubby really enjoys it with idli..
Double the treat. Its an awesome click raje…dosa, podi, nei…dude you are making me to go nostalgic, everytime…
yummy kadhi and of course the podi. Podi is a sure part of our morning breakfast.
Molagai podi looks red and perfect with dosa.dahi kadhi looks delicious…
Wow am drooling over the crispy podi dosa…lovely n delicious..dahi kadhi looks simply superb..i want the complete plate u served..
Podi looks so colourful and hot!
Thank you veyr much for the comment dear… I have not tried it with plaintain but I think it would work well too….
My grandmother also makes really good idli podi and is a bit coarse. yours looks perfect! The kadhi looks great.. thanks for the step-by step pics Sangeetha.
Spicy podi,looks very tempting on crisp dosa.I also add onion pakoda to my dahi kadhi.
The idli podi looks fantastic. Idli or dosai with podi is an all time favorite.
I have one question about the kadhi. Does boiling the curd mixed with besan make it break? Yours looks perfect. I always have this nagging doubt.
Looks yummy. My mom in law makes so good.
wow … I love that dosa picture .. its making me hungry
hi indosungod,
Regarding your doubt in kadhi, when the kadhi comes at the boiling stage it looks its breaking but you have keep stirring it continuously and keep the gas in slow and allow it to boil for 10-15 mins.
wow podi dosai mmmm very crisp and mouthwatering superb and Inever use tomato with kadhi nice will try next time
hi,i/2 cup measurement is exactly USA cup measurement?
Hi Nageswari,
My 1/2 cup holds 125 ml of liquid.. Not sure about US cup measurements…
hi
thanks to replay.i am asking like in every recipe you said like only cup.can i take as 1 cup = 125 ml for all recipies ?
If i have mentioned 1 cup(that holds 250 ml) and 6 red chillies in a recipe, for example,if you take 1/2 cup(that holds 125ml) then you have to reduce the red chillies according to that,hope you will keep that in mind…you can take it but adjust other ingredient quantity as needed too … 🙂
Wow, that looks really nice. Love the chutney part.
Hi raks, I have been visiting your website for 6months now and your pictures for the dishes really tempt me to cook . Thanks for your efforts. I have a quick question. I made dahi kadi yesterday and on adding besan+curd mixture to the tomatoes, my kadi started to thicken and it never rose as shown in your pcitures. Not sure what went wrong. Appreciate if you could help.
Thanks Aishwarya :)It could be that the besan was more, next time try to reduce the besan.
Okay sure will try it this way next time.
Hi , I love visiting your blog…its got simple and delicious recipes.I would really appreciate if you pay a visit to mine too.It is anjalisfoodkaleidoscope.
i made this podi and all my family members especially my MIL like it very much
Thank you so much for this podi recipe. This was what we would most look forward to while eating at a restaurant. And now we get to have it at home!
Idli podi me chana dal kitni dalni hai, ple. Write.
1 fist full = 3 tblsp
Thanks, Raks.
Hi,
what kind of red chilli do u use? because in the variety I use it turns black
Roast in low flame. I use long red chilli
Have to roast coconut separately for idli podi? ? And Podi dosa pic click is awesome. …
You can roast grated coconut separately right? Dry roast
Okay. …will try to prepare this recipe soon
Tried this idli podi and it came out awesome. Thank you so much!!!
Well what can I say you are my life saver…whatever be the dish your recipes rock and I got to prepare the idli podi with your recipe which tastes just like my mom's…No amount of thank you's will suffice so am sending loads and loads of hugs and loves:-*:)
Hi, thanks for recipe. Can we oven roast the urad and chana dal instead of dry roasting on the cook top? If so, can you please share the temperature time and process. Find it really hard to stand and roast on the flame. Thanks Archana
Even I want to try for a while now, will sure update when I try.