Idli Podi / Milagai Podi
Idli Podi is a flavorful dried powder of roasted lentils, seeds, and dried red chilis. It is a popular South Indian condiment, also known as Milagai Podi, and is mainly, but not restricted to, served with Idlis, Dosa, Upma, or Uttapam!
Video
Ingredients
- ½ cup (100g) urad dal
- ¼ cup (50g) chana dal
- ¼ cup (50g) raw peanuts
- ¼ cup (35g) white sesame seeds
- 10 dry Bedgi (Byadagi) chilis (or add to taste)
- 10 dry Kashmiri red chilis (optional)
- 1 teaspoon salt
- ¼ teaspoon asafoetida
Instructions
Roasting The Ingredients
- Place a heavy-bottomed frying pan over medium-low heat and dry-roast the ingredients in batches.
- Start with the urad dal and chana dal. Roast them, stirring continuously, until they turn deeply aromatic and golden brown. Be careful while roasting, as lentils should not start smelling burnt.
- Roasting the lentils should take 8-10 minutes. Once roasted, transfer them to a bowl or plate and set aside.
- Now, roast the sesame seeds on low-medium heat, stirring continuously to prevent them from burning. Roast until toasty and aromatic, then transfer to the same bowl or plate as the dals.
- Next, roast the peanuts on moderate heat until they change color and become crunchy, for about 7-8 minutes. Once roasted, transfer them to a bowl with the other ingredients.
- Finally, roast the chilis on low heat until they turn bright and plump up slightly. Turn off the heat and transfer the chilis to the same bowl or plate.
- Allow all the roasted ingredients to cool completely.
Making The Idli Podi
- Once the lentils, seeds, nuts, and chilis are at room temperature, transfer them to a grinder jar. Add salt and asafoetida.
- Using a pulse function, grind in intervals with 10-12 seconds of each interval. Open the jar and give a stir in between the pulses.
- Grind everything into a coarse or fine powder, depending on your preference. Transfer the Podi to a bowl, stir well, and loosen up the clumps. Taste and add more salt if required.
- Transfer the Idli Podi to an airtight jar or container, cover it tightly, and store it at room temperature. For a more extended period, you can also refrigerate the Idli Podi.
Notes
- Oil: I dry-roasted all the ingredients. But, if you prefer, you can roast the red chilis in a tablespoon of hot oil.
- The Ratio Of Lentils: I would like to add more urad dal than chana dal, but you can take the same amount of each lentil.
- Red Chilis: Adding two types of dry red chilis is optional. If you prefer spicy Podi, add Bedgi or other hot red chilis and skip Kashmiri chilis. But if you prefer mild Idli Podi, add only Kashmiri chilis or add 3-4 hot red chilis.
- Making the Paste: To make the Idli Podi paste for one serving, add sesame oil, peanut oil, or ghee to 2 tablespoon of Podi and mix. The amount of oil or ghee depends on how thin you prefer the paste.
Nutrition (Approximate Values)
Calories : 656kcalCarbohydrates : 69gProtein : 34gFat : 30gSaturated Fat : 4gPolyunsaturated Fat : 8gMonounsaturated Fat : 13gSodium : 1559mgPotassium : 325mgFiber : 28gSugar : 3gVitamin A : 6IUVitamin C : 3mgCalcium : 356mgIron : 11mg
Tried this recipe?Tag @vegehomecooking On Instagram