Idly Milagai podi – For Idly, Dosa

‘Idly podi’ or commonly called as ‘Milaga podi’, is a hot and spicy coarse powder made with lentils and spices. Every South Indian household will have this podi in their pantry. Usually they are homemade, prepared in bulk quantities and stored in air tight containers for months. This podi serves as a side dish for idly and dosa, also goes well with adai. It can be stored in room temperature, but if your place is too cold or hot, its best to store it in freezer to retain the freshness. Mix some sesame oil to the podi while serving.

Ingredients:

 

Long Dried Red chilli – 2 hand full or ¼ kg  

Chana dal / Kadalai paruppu – ¾ cup
Urad dal / Ulutham paruppu – ¾ cup     
Hing / Perungayam – 1 tsp (I used a small piece of katti perungayam)

Black sesame seeds – 2tbsp
Salt – 2 tbsp (adjust as per your taste)
Oil – 1tbsp

Method:

Heat 1tbsp oil in a heavy bottom kadai or pan.

Add chana dal and fry for few seconds, and then add urad dal, hing and fry for 2 to 3min in low flame.

Add dried red chilli (remove the stick from the red chilli) and fry.
Once both chana dal and urad dal turn light brown, remove the mixer from the fire and let them cool.

In the same kadai fry the sesame seeds without oil.
Once the sesame seeds start making the creaking sound remove the seeds from the fire and let them cool.
Now add the seeds to the blender and grind them to fine powder and keep aside.
Transfer the chilli, dal mixer along with salt to the blender and ground coarsely.
Add the sesame powder to the mixture and give a final blend. (Adjust salt in this stage)
Remove the milagai podi from the blender and cool them for a while.
Then store it in an air tight container.