Idli Podi | Idli Milagai Podi
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.
Chutney Recipes, Side Dishes for Idli-Dosa
Thick Bottomed Kadai/Fry Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Dry Red Chillies
Spicy Guntur Variant
adjust as needed
In a heavy bottomed kadai, heat 1/2 tsp oil. Add 3/4 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 1/2 tsp oil. Now add 3/4 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 1/2 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 1/2 tsp 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 tsp salt and 1 tsp 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
or any South Indian breakfast.
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.
Idli Podi | Idli Milagai Podi https://cookingfromheart.com/idli-podi/ December 1, 2020