Idli/Dosa Milagai Podi

November 22, 2013 CondimentsPodi/PowdersSide Dish for Idli/Dosa  One comment

Idli/Dosa Milagai Posi or Chutney Powder is an item that is always available in my pantry. It is a must for idli/dosa even if u have any number of  other side dishes like Tiffin Sambar or Coconut Chutney. A fresh batch of this podi is refilled just before the old batch gets over. It goes well when combined with gingely oil or ghee.

Now to the recipe…




  • Dry red chilli – 15 to 20 nos
  • Urad Dal – 3/4 cup
  • Chana Dal – 1/4 cup
  • Asafoetida – 1/2 tsp
  • Curry leaves – 2 sprigs
  • Garlic Pod – 7 to 10
  • Salt – as needed
  • Oil – 1 tbsp


  • Heat a pan with 1 tsp of oil and fry the red chillies in low flame. Keep this aside. Then in the same pan add Urad dal and fry until they are golden brown.

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  • Again in the same pan fry chana dal with a tsp of oil until golden brown. Keep this aside. Add asafoteida to the fried chana dal. Finally throw in the curry leaves and switch off the flame. They will get roasted in the heat.

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  • Once the roasted dals are cool, grind them in a dry mixer. First grind the red chillies followed by the dals into a coarse powder along with salt. Finally add chopped garlic pods and pulse 4-5 times.

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Spicy Idli/Dosa Milagai Podi is ready. Store it an air tight container once it cools down.


coming up

Enjoy with hot idli or dosa.


  1. While roasting the ingredients, make sure to roast in low flame. It will get burnt otherwise.
  2. U can use whole black urad dal too.
  3. U can dry roast garlic if u wish or add as is.

One comment to Idli/Dosa Milagai Podi

  • annie philip  says:

    thanks a lot for the recipes.Go ahead.all the best

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