Idli milagai podi recipe

 Recipe

Milagai Podi is a very delicious accompaniment for Dosas and Idlis. Lets check how to make Milagai Podi.

Ingredients:

Chana Dal/ Split Bengal gram - 100 grams (1/2 cup)

White Urad Dal/ Split Black gram - 100 grams (1/2 cup)

White Urad Dal/ Split Black gram - 100 grams (1/2 cup)

White sesame seeds/ Safed Til - 50 grams (1/3 cup)

Salt - to taste

Jaggery - 25 grams (1/8 cup)

Dry Red Chillies - 25 grams (3/4 Cup)

Asafoetida Powder - 15 grams (2 tbsp)

Curry Leaves - 3/4 cup (optional)

Sesame seed Oil/ Til Oil - 2 tbsp

* 1 cup = 250 ml

Method of Preparation:

  • First heat one tbsp of Sesame oil in a pan, when the oil is hot add red chillies to it. Cook this on a medium flame until they slightly change in colour and take care not to burn them. Once they become slightly darker switch off the flame and remove them, transfer them to a plate.
  • While the red chillies cool down, heat the pan again and Chana Dal to it. Saute the Chana Dal on a medium flame throughout until they turn slightly golden and do not let them become brown. Once the Chana Dal is done switch off the flame and transfer it to a flat surface for it to cool down.
  • Again heat the pan and add Urad Dal this time, Saute the Urad Dal on medium flame as well until it is cooked and turns golden and take same care not to burn them like we did with other ingredients. If it becomes brown it may impact the taste. Once done switch off the flame and transfer it to a plate as well.


  • Now heat the same pan and add Sesame seeds or Safed Til to it. Again we have to roast the sesame seeds until they slightly change colour and a nice aroma is released. Once they are done we have to transfer them to a separate bowl in order to allow them to cool. 
  • Adding Curry leaves is optional but if you are adding curry leaves to your milagai podi you also need to saute them on a medium flame after you have washed them and dried them well. Make sure they don't burn and once they become some what crisp and cooked switch off the flame.
  • Once all the roasted ingredients have cooled down. We have to grind them. First transfer the red chillies to the blender jar and grind them to a powder. Once it is done add the other cooled ingredients to the blender other than sesame seeds. Don't add sesame seeds at this stage. Now grind it to a powder usually to a coarse texture. 
  • Grind the sesame seeds separately without mixing it with others. Once the sesame seed powder is ready add it to the powder made with other ingredients before. Also add salt to taste. Add in curry leaves, asofoetida powder and jaggery and grind everything again together.
  • The Milagai Podi is all ready, take it out and serve it with idli, Dosa or Pongal. Don't forget to splash Ghee on the Podi while serving!

    Here are three fun facts about Milagai Podi (also known as "gunpowder"), the iconic South Indian spice powder:

    1. Versatile Usage: While traditionally mixed with sesame oil or ghee and served with idli or dosa, Milagai Podi is so versatile that it’s also used as a seasoning for snacks like toast, stir-fried vegetables, or even sprinkled over popcorn for a spicy twist!

    2. Customizable Heat Levels: The spice level of Milagai Podi can be easily adjusted by varying the ratio of dried red chilies to other ingredients like roasted lentils. Each household in South India has its own unique recipe, making every batch a little different in flavor and heat!

    3. Ancient Origins: The practice of using spiced powders in South Indian cuisine is believed to date back centuries as a way to preserve ingredients. Milagai Podi, with its combination of roasted lentils and spices, not only enhances flavor but also adds a protein and fiber boost to meals.


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