Idli milagai podi | Idli podi with peanuts, a perfect side dish for idli| dosa and an easy to make podi too. I have share idli milagai podi recipe with video and also idli milagai podi with garlic too. Idli milgai podi is a very staple one at our house and my love for it is even more special. For me idli podi is a must irrespective of the side dish i make for idli dosa.. This idli molagapodi recipe i learnt from my cousin, is with the addition of peanuts. I remember her version is bit different from mine and her kids love her idli podi very much. So i casually asked her the recipe, during one of our chats last week. She shared the recipe with exact measurements. This podi recipe is a super duper hit at my place. So if you are looking for a variation in usual milagaipodi, do try this one and i am sure you will love it.
Idli molagapodi with peanuts
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 20 Minutes
- Serves: 1.5 cups(approx)
- Author: Jeyashri
- Recipe Category: Breakfast
- Description: Idli milagai podi | Idli podi with peanuts, a perfect side dish for idli| dosa and an easy to make podi too.
Urad dal 1/2 cup
Channa dal 1/2 cup
Sesame seeds 1/4 cup
Raw peanuts 1/4 cup
Red chili 1 cup
Jaggery a small piece
Salt as needed
Asafoetida 2 pinches
Oil 2 tsp
Method :
- In a pan add 1 tsp of oil and roast the urad the dal. Roast till it turns nice golden brown.
- Ensure not to get it burnt. Roast in a medium low flame.
- Take it out and add the Channa dal now.
- Roast till it becomes golden brown.
- Take it out and keep aside.
- Add the sesame seeds and toast them till golden brown.
- Keep the flame very low, sesame seeds tends to get roasted very soon.
- Take it out and keep it aside.
- Add the peanuts. It’s ok to use the skinned peanuts.
- Roast and keep it aside. No need to take out the skin.
- Add the remaining 1 tsp of oil.
- Add the red chilis and roast for few minutes, without getting them burnt.
- Switch off the flame and add the asafoetida and salt.
- Allow the ingredients to cool completely.
- Grind the roasted urad dal, channa dal and red chilis first.
- Once it coarsely ground, add in the peanuts and sesame seeds.
- As the peanut and sesame seeds tends to leave oil, we are just pulsing it for few seconds.
- Add the jaggery along with this. This will balance the spiciness of the molagapodi.
- Once it is done, transfer it to a plate and cool for 10 minutes.
- Sometimes the heat of the mixie may change the taste. So before adding it to the box, cool it completely and store it.
- As we add peanuts to this, it is better to use it in 2 weeks, else the peanut will give a different smell.
- else you can store this in the refrigerator for a month too.
Notes:
- Ensure the dals are roasted till golden brown color and don’t burnt it.
- Peanuts can be added with skin and it will not give any bitterness to the molagapodi.
Method with step by step pictures :
- In a pan add 1 tsp of oil and roast the urad the dal. Roast till it turns nice golden brown.
- Ensure not to get it burnt. Roast in a medium low flame.
- Take it out and add the Channa dal now.
- Roast till it becomes golden brown.
- Take it out and keep aside.
- Add the sesame seeds and toast them till golden brown.
- Keep the flame very low, sesame seeds tends to get roasted very soon.
- Take it out and keep it aside.
- Add the peanuts. It’s ok to use the skinned peanuts.
- Roast and keep it aside. No need to take out the skin.
- Add the remaining 1 tsp of oil.
- Add the red chilis and roast for few minutes, without getting them burnt.
- Switch off the flame and add the asafoetida and salt.
- Allow the ingredients to cool completely.
- Grind the roasted urad dal, channa dal and red chilis first.
- Once it coarsely ground, add in the peanuts and sesame seeds.
- As the peanut and sesame seeds tends to leave oil, we are just pulsing it for few seconds.
- Add the jaggery along with this. This will balance the spiciness of the molagapodi.
- Once it is done, transfer it to a plate and cool for 10 minutes.
- Sometimes the heat of the mixie may change the taste. So before adding it to the box, cool it completely and store it.
- As we add peanuts to this, it is better to use it in 2 weeks, else the peanut will give a different smell.
- Else you can store this in the refrigerator for a month too.
Notes:
- Ensure the dals are roasted till golden brown color and don’t burnt it.
- Peanuts can be added with skin and it will not give any bitterness to the milagai podi.
Nice recipe mam..I am a beginner to cooking.. Have tried your recipes and it is really nice.. Thanks a lot..
Thank you so much Uma maheswari
Regards Uma Maheswari..
Nice One.
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The recipes are excellent and presentation is superb.
You may also warn the users when frying chillies and powdering them, that there will be a strong smell of chillies and users better cover their noses. Make sure the kitchen is well ventilated also !!