Idli/Dosa Milagai Podi

Idli/Dosa Milagai Podi or Chutney Powder is an item that is always available in my pantry. It is a must for idli/dosa even if I have any number of other side dishes like Tiffin Sambar or Coconut Chutney. I make sure that 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. I had posted this recipe long time back. Now have updated with new pics and video as well. Do check my collection of side dishes for idli/dosa HERE.

Here is the video..

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 20 mins]

Idli/Dosa Milagai Podi Ingredients:

• 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 – 4 to 5
• Salt – as needed
• Oil – 1 tbsp

Method:

• 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.

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

• 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.

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

Enjoy with hot idli or dosa.

Tips:

1. While roasting the ingredients, make sure to roast in low flame. It will get burnt otherwise.
2. U can use urad dal with or without skin.

– By Sundari Nathan