Learn how to make Idli Podi recipe with step by step pictures. Easy Idli Milagai Podi recipe, a delicious and quick side dish for South Indian breakfast.

Today in my mini-series on Indian spice powders, I am sharing a beautiful chutney powder recipe. A traditional Tamil style Idli Podi recipe, that makes for a very delicious and quick side dish for idli, dosa or any other South Indian breakfast. Our love affair with breakfast and side dishes is well known on this blog. My spice powder series would be incomplete if I don’t share this chutney powder, I had previously shared it in a short video format on my Instagram and I finally got around making it properly to share pictures here.

Idli Milagai Podi

Some might argue that the best side dish for fluffy soft pillowy idlis is Sambar or Coconut Chutney. But in our household, we are huge fans of Milagai Podi – Gun Powder/Chutney Powder. Although it can be served with any South Indian breakfast, it tastes the best when served as a side dish specifically for idli and that’s why it is popularly known as Idli Podi or Idli Milagai Podi.

Idli Podi Variations

A recipe as basic as this will have very many variations and every household will have its own tested/tried versions. From the ingredients used, to their proportions there can be different flavor combinations. I have shared a lot of chutney powder recipes previously, but this version of Idli Milagai Podi happens to be the classic traditional one yet.

Irrespective of the ingredients and proportions, Idli Podi can be made two ways texture-wise – 1. Coarsely ground 2. Finely ground. Depending on how long the lentils are roasted to the how long they are ground will play a huge role in how the podi tastes. We prefer to make it coarse in our family and this recipe too recommends the same.

Tips & Important Notes to Make Perfect Idli Podi

The secret to making the best tasting Idli Milagai Podi lies in just a few key things. Read on to know more.

The lentils should be roasted to a golden brown, evenly. There is no shortcut here but continuously stirring them on low flame. I always prefer to roast each ingredient separately as the heating point for each lentil differs. Adding just half a teaspoon of oil helps in evenly roasting the lentils.
Compound Asafoetida/Hing is an important ingredient in this idli podi recipe. It adds a lot of flavor and in fact is the magical ingredient.
Grind all the lentils coarsely first and then pulse through roasted sesame seeds. This will keep the chutney powder coarse and in getting the perfect texture.
Always serve Idli Milagai Podi with Nallennai/Gingelly Oil (Sesame Oil), nothing else comes closer in taste.

Storing & Serving Suggestions

As the chutney powder cools down completely after grinding, store it in airtight container for upto 2 months at room temperature. Always use a clean dry spoon and seal it tightly to retain freshness. Serve it with 2-3 teaspoon of gingelly oil/sesame oil on the side of hot idli, dosa or even roti.

Check out other chutney powder recipes

Idli Podi Recipe with Step by Step Pictures

In a heavy bottomed kadai, heat ½ teaspoon oil. Add ¾ cup Urad Dal. Keep frying continuously on low flame.

When the urad dal turns a deep golden brown, remove from heat.

In the same pan, heat ½ teaspoon oil. Now add ¾ cup Chana Dal. Keep frying continuously on low flame.

When the chana dal turns a deep golden brown, remove from heat.

In the same pan, dry roast ½ cup sesame seeds on low flame. When they begin to pop, remove from heat. It should not take more than 3-4 mins if the pan is hot.

Now heat ½ teaspoon oil in the same pan and add 25-30 dry Guntur red chillies.

Fry on low flame until the red chillies start to change color and are crisp & shiny. Remove from heat.

Let all the roasted ingredients cool down completely.

Add the roasted urad dal, chana dal, red chillies, 1.5 teaspoon salt and 1 teaspoon asafoetida to the blender.

Grind into a coarse mixture and then add sesame seeds.

Pulse a few times until sesame seeds are coarsely ground.

Let the chutney powder cool down completely.

Store in an airtight container for upto 2 months. Serve as needed with gingelly/sesame oil on the side of hot idli, dosa or any South Indian breakfast.

Recipe Notes

Both black and white sesame seeds can be used. Don’t roast them until the color is changed, just as they begin to pop remove from heat.
Adjust the quantity of red chillies and salt per preference.
The same spice powder can also be finely ground, but comparatively coarsely ground chutney powder is more delicious.

Recipe Card

📖 Recipe