Idli Podi/ Idli Milagai Podi/ Gun Powder

30 Minutes

Serves 250 gm

Author: Rajni Ram

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Idli Podi or Milagai Podi is a very common condiment in a South Indian household. Ingredients for the Idli Podi, are a mix of Dals, Dry Red chillies, and Sesame seeds, this condiment is so versatile that we also sprinkle some in our Subjis.

This Podi/ Gunpowder is common in all South Indian homes, to go with Idli, Dosa, and Uthappam that are an everyday feature. Most of the days this Gunpowder is our go to accompaniment, chutneys are for weekends or special days. My MIL would say that only when the son- in-law visited, they made chutney, otherwise it was always Molagapodi.

Podi Idli is a popular dish at South Indian restaurants and even as a starter in parties. The Idli Podi is mixed with a generous amount of Sesame oil and the Idlis are rolled over them. It’s let to sit for a few minutes and served.

Tips To make the best Idli Podi-

1. Roast the Dals well, but take care not to burn them.

2. Use good quality and bright red whole dry chilies. Customize the amount of chillies as per your spice requirements.

3. While grinding keep the texture a little grainy and not super smooth.

4. Sesame seeds are not absolutely necessary, but I recommend them for a nice flavour.

The recipe I’m sharing today is my Mom’s, and she makes the best in the family. She makes it in bulk and it is shared with all family, and extended family members.

While you are here take a look at other spice and Masala powders like- Sambar Powder, Rasam Powder, Bisi Bele Bath Powder, Homemade Kolhapuri Masala, and more.

Ingredients

Urad Dal 1 cup
Chana Dal 1 cup
Whole Dry Red Chillies 150 gm (adjust as per spice requirement)
Till/Sesame seeds 50 gm
Salt to taste
Asafoetida 1 tsp
Oil for roasting Dals 2 tsp

Heat oil in a Kadai, and roast the Chana Dal and Urad dal together until golden. Keep stirring to avoid burning the Dals. Remove the roasted dals into a plate, and set aside. Now drop the red chillies into the Kadai/wok and fry them until crisp. Remove on to a plate. Finally, add the Sesame seeds and roast until they puff a little and begin to splutter. Remove from heat. Allow all ingredients to cool down to room temperature, before grinding to a smooth powder. Add the required quantity of salt while grinding the dal and chilli mixture. Once ground, let it cool down for 10 minutes, before storing in an airtight jar. Enjoy with Idli, Dosa or Uthappam. i love sprinkling some on roasted veggies too.

Notes:

1. Roast the Dals well, but take care not to burn them.

2. Use good quality and bright red whole dry chilies. Customize the amount of chillies as per your spice requirements.

3. While grinding keep the texture a little grainy and not super smooth.

4. Sesame seeds are not absolutely necessary, but I recommend them for a nice flavour.

5. You can also use Black sesame seeds if you like, instead of white. The colour of the Podi will be darker.