Milagai podi | Molaga podi is a classic combo for idli|dosa. I have already posted Milagai podi in Jeyashri’s kitchen. This is another version of milagai podi with garlic. Usually in our home we do not add garlic in Milagai podi. A friend shared with me this version of idli milagai podi and also shared with me a portion of the same with me. It tasted very well. The original version she told was to add 2 cloves of garlic but i wanted the garlic flavour to be little more and so i added more garlic. Try this out and let me know how it turned out.
Idli Milagai podi with garlic
Preparation Time : 5 mins | Cooking Time : 15 Mins |Serves: 1/2 cup
Black urad dal 1/2 cup
Red chili 10-15
Garlic 10-15 cloves
Salt as needed
Curry leaves few (optional)
Method:
- Take out the skin of garlic and keep it aside.
- In a pan add the red chili and roast it in a low flame till it slightly changes colour. Do not get it burnt.
- Keep it aside.
- Add urad dal in the same pan. I used the black urad dal. You can use white urad dal too.
- Add the curry leaves also and roast it till it emits a nice aroma and the dal changes the colour.
- Roast in a medium low flame and ensure it won’t get burnt.
- Allow this to completely cool.
- In the pan add the garlic and add salt. Let this roast in a low flame without getting burnt.
- Roast till it get slight golden brown colour.
- Once done, let this be in the pan itself.
- If the garlic pods are big, chop them roughly and roast.
- Allow everything to cool and grind into a fine powder.
- Idli molagapodi is ready.
- This can be stored in an airtight container and stored for 2 weeks.
Notes:
- If the garlic pods are big, chop them roughly and roast this.
- You can replace black urad dal with white urad dal.
Today i prepare this. Because black urad dal used by u impress me. Comes out very well. Thanks for sharing.