Idli podi recipe | Milagai podi recipe – Gunpowder recipe – Tirunelveli brahmin style idli milagai podi recipe with full video and step by step pictures.
Idli podi | Milgai podi is a staple one in our house. Though we make varieties of chutneys and sambar as an accompaniment for idli | dosa, idli podi is a compulsory one for us. Sometimes when we are in a rush podi comes in very handy. For the kid’s lunch box I pack Ghee podi idli as it is easy for them to eat in school. Every household has its own version of podi recipe. I have posted a few versions of idli milagai podi also in Jeyashris kitchen too.
This version is the one I learnt from my friend Banu and we all a huge fan of her podi. For all our hikes and picnics we ask her to bring idli milagai podi and I mentioned that in my Instagram post too. A similar version I have seen in Shanti aunty’s Instagram page too. So the secret ingredient of this Idli podi is mustard seeds. Yes, they add mustard seeds to idli podi and it gives a nice taste and flavour to the podi. Also, the coconut oil brings out an excellent flavour to the podi.
What are the main ingredients of Idli milagai podi
Idli podi is made using red chilis, urad dal, chana dal as the basic ingredients. The addition of sesame seeds, asafoetida enhances the taste.
What is the shelf life of Idli podi
Idli podi stays good in a dry air tight jar for few months.
Apart from having this with idli and dosa, you can use them in making variety rice. Check out my Millet capsicum podi recipe.
Also check out my other version of idli podi recipe
Idli podi recipe | Milagai podi
Idli podi recipe
Ingredients
- ½ cup whole white urad dal
- ¼ cup chana dal
- 10 kashmiri red chili
- 15 red chilis
- 1 tbsp mustard seeds
- 3 tbsp coconut oil
- 2 tbsp sesame seeds
- Salt as needed
- 2 pinches asafoetida
Instructions
- In a pan add 1 tbsp coconut oil and fry the red chilis.
- I added Kashmiri red chilis for color, you can use only normal red chilis if you don’t have the Kashmiri variety.
- In that case use 20 red chilis.
- Fry the chilis till they puff up, do not change the color.
- Take out and keep it in a plate.
- In the same pan add 1 tbsp coconut oil and add 1 tbsp mustard seeds.
- Saute for a minute and add ½ cup urad dal.
- The mustard will crackle while the urad dal is getting roasted.
- Saute the urad dal till it becomes golden brown.
- Once done take it out.
- Add chana dal in the pan and roast till golden brown.
- Take out from the pan and keep it aside.
- Add the sesame seeds now. I used white, you can add black sesame seeds too.
- Sesame pops up so quickly, so roast this medium flame for 1-2 minutes.
- Switch off the flame and add the salt and asafoetida.
- Let this be in the pan for a minute.
- Take out and cool everything completely.
- In a mixie jar, pulse the chilis first.
- Now add the rest of the roasted ingredients.
- Make this into a slightly coarse powder.
- Spread this in a plate for 5 minutes.
- Let the mixie heat subsides and then transfer it to an airtight container.
- Take a spoon of idli podi and mix with sesame oil and serve with idli and dosa.
Video
Notes
- Adding coconut oil and mustard seeds gives a nice taste to the milagai podi.
- You can mix podi with curd and smear on dosa and pack it for travel. This way the dosa stays soft for a longer time.
- Idli milgai podi stays in a dry airtight container for 3-4 months.
- In a pan add 1 tbsp coconut oil and fry the red chilis.
- I added Kashmiri red chilis for color, you can use only normal red chilis if you don’t have the Kashmiri variety.
- In that case, use 20 red chilis.
- Fry the chilis till they puff up, do not change the color.
- Take it out and keep it on a plate.
- In the same pan add 1 tbsp coconut oil and add 1 tbsp mustard seeds.
- Saute for a minute and add ½ cup urad dal.
- The mustard will crackle while the urad dal is getting roasted.
- Saute the urad dal till it becomes golden brown.
- Once done take it out.
- Add chana dal in the pan and roast till golden brown.
- Take it out from the pan and keep it aside.
- Add the sesame seeds now. I used white, you can add black sesame seeds too.
- Sesame pops up so quickly, so roast this medium flame for 1-2 minutes.
- Switch off the flame and add the salt and asafoetida.
- Let this be in the pan for a minute.
- Take out and cool everything completely.
- In a mixie jar, pulse the chilis first.
- Now add the rest of the roasted ingredients.
- Make this into a slightly coarse powder.
- Spread this on a plate for 5 minutes.
- Let the mixie heat subsides and then transfer it to an airtight container.
- Take a spoon of idli podi and mix with sesame oil and serve with idli and dosa.
Notes:
- Adding coconut oil and mustard seeds gives a nice taste to the milagai podi.
- You can mix podi with curd and smear on dosa and pack it for travel. This way the dosa stays soft for a longer time.
- Idli milgai podi stays in a dry airtight container for 3-4 months.
