Idli Podi is a dry condiment made using lentils, spices and red chillies. Idli Podi is a staple in south indian homes which serves as an accompaniment for idli dosa. Idli Podi is also called as Idli Milagai Podi. Let us learn Idli Podi Recipe with step by step pictures and video.
Idli Podi is a spicy chutney powder which tastes as a great sidedish for idli and dosa. It comes to my rescue when I don’t have time to make sidedish for idli, dosa and makes a great alternate to chutey for packing lunchbox / travel too.
About Idli Podi
Idli Milagai Podi or Idli podi is my favorite and can have it even daily. Idli podi or podi or thool as we call it, plays a vital role in every south indian homes. Lazy?! no side dish at home, this Idli Podi comes to our rescue. I am sure each one has their own version and here is mine. I have tried different versions of Idli Podi but this is my recipe which I am making for many years now. This Idli Podi is my goto recipe and as my friends and neighbours like I often make a big batch to share it with them.
What is Idli Podi?
Idli Podi is a dry homemade condiment made with lentils, spices and red chillies. In tamil milagai is chillies and podi means powder, as we serve it with idli it is called Idli Milagai Podi in short Idli Podi.
It is known by different names which varies in each household like Idli Podi, Idli Milagai Podi, Chutney Powder, Gun Powder, Idli Karam Podi, thool etc.
How to make perfect Idli Podi?
- Choose the perfect measure of ingredients that balances well.
- Always use fresh ingredients, clean it and use.
- Roasting each ingredient till desired stage is the key for perfect tasting idli podi. Always use low flame or low medium flame while roasting.
Idli Podi Ingredients
- Lentils : Whole urad dal and chana dal are the main ingredients for Idli podi. The measure differs in each household.
- Red Chillies : I use a either a combination of regular red chillies with kashmiri red chillies or just kashmiri red chillies to reduce spice level and get a natural orangish color.
- Others : Garlic and Curry leaves are added for adding great flavour to idli podi. I don’t make idli podi without garlic not only for flavour but also it helps in reducing gas and indigestion. Sesame seeds adds a great texture to the podi.
- Salt : I always prefer using rock salt as amma always suggests to add it. If using rock salt always dry roast and add it while grinding to avoid letting out water. If using regular salt, you add it as such while grinding.
Roasting each ingredient perfectly is the key for making great tasting Idli Podi. So make sure to be patient and roast each ingredient in low flame. Keep stirring to avoid burning.
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Idli Podi | Idli Milagai Podi Recipe
Ingredients
- 1 cup whole urad dal You can use whole black urad dal too
- 6 tbsp chana dal
- 20 nos kashmiri red chillies
- 15 nos garlic pearls
- 1/4 tbsp loosely packed curry leaves
- 1 tbsp sesame seeds
- a generous pinch hing
- rock salt to taste
Instructions
- To a heavy bottomed kadai add 1 cup whole urad dal(without skin) and 6 tbsp, chana dal.
- Add 20-25 red chillies. Either use half and half of regular red chillies or use kashmiri chillies iteslf. I used 20 kashmiri red chillies. Adding red chillies along with dal while roasting helps in avoiding burning of red chillies.
- Dry roast it slowly in low flame. Keep stirring without burning.
- Roast until dals turn golden brown and red chillies turn crisp. Transfer to the same plate and set aside.
- Heat 1/2 tsp oil then add 15 nos small sized garlic(with skin).
- Roast until golden. Transfer to the same plate and set aside.
- Now add 1/4 cup curry leaves.
- Roast until crisp. Transfer to the same plate and set aside.
- Now add 1 tbsp sesame seeds.
- Roast until golden and let it pop. Transfer to the same plate and set aside.
- Finally add rock salt.
- Dry roast for few seconds. Transfer to the same plate and set aside.
- Cool down the ingredients completely.
- Transfer to a dry mixer jar.
- Add a generous pinch of hing.
- Grind it slightly coarse as shown below.
- Spread it on a plate and cool down.
- Store in a dry jar and use it.
- Serve Idli Podi with hot idlis / dosa and enjoy!
Video
Notes
- Garlic can be crushed and added. Mine was very small so addded as such if your cloves are big then crush it slightly then add it. Add garlic with skin as the flavour of garlic catches up in the podi very well if done this way.
- You can even reserve 2 raw garlic and add it while grinding without roasting this enhances the garlic flavour.
- The color of the podi purely depends on the chilli variety and the amount of chillies we use.
- Slow roasting is the key for making perfect Idli Podi.
- Roasting red chillies with dal ensures even roasting and will not burn red chillies.My mother always insists not to roast red chillies alone.
- Adjust spice level according to ur preference.
- You can even add a tsp of roasted jeera while grinding for extra flavour.
- It keeps well for 2-3 months in room temperature.
- If using solid hing then roast it for few seconds then add it while grinding. I used hing powder so added as such.
Idli Podi Recipe Step by Step
1.To a heavy bottomed kadai add 1 cup whole urad dal(without skin) and 6 tbsp, chana dal.
2.Add 20-25 red chillies. Either use half and half of regular red chillies or use kashmiri chillies iteslf. I used 20 kashmiri red chillies. Adding red chillies along with dal while roasting helps in avoiding burning of red chillies.
3.Dry roast it slowly in low flame. Keep stirring without burning.
4.Roast until dals turn golden brown and red chillies turn crisp. Transfer to the same plate and set aside.
5.Heat 1/2 tsp oil then add 15 nos small sized garlic(with skin).
6.Roast until golden. Transfer to the same plate and set aside.
7.Now add 1/4 cup curry leaves.
8.Roast until crisp. Transfer to the same plate and set aside.
9.Now add 1 tbsp sesame seeds.
10.Roast until golden and let it pop. Transfer to the same plate and set aside.
11.Finally add rock salt.
12.Dry roast for few seconds. Transfer to the same plate and set aside.
13.Cool down the ingredients completely.
14.Transfer to a dry mixer jar.
15.Add a generous pinch of hing.
16.Grind it slightly coarse as shown below.
17.Spread it on a plate and cool down.
18.Store in a dry jar and use it.
Serve with hot idlis and enjoy!
Expert Tips
- Garlic can be crushed and added. Mine was very small so addded as such if your cloves are big then crush it slightly then add it. Add garlic with skin as the flavour of garlic catches up in the podi very well if done this way.
- You can even reserve 2 raw garlic and add it while grinding without roasting this enhances the garlic flavour.
- The color of the podi purely depends on the chilli variety and the amount of chillies we use.
- Slow roasting is the key for making perfect Idli Podi.
- Roasting red chillies with dal ensures even roasting and will not burn red chillies.My mother always insists not to roast red chillies alone.
- Adjust spice level according to ur preference.
- You can even add a tsp of roasted jeera while grinding for extra flavour.
- It keeps well for 2-3 months in room temperature.
- If using solid hing then roast it for few seconds then add it while grinding. I used hing powder so added as such.
Variations
- You can skip sesame seeds if you want but other ingredients are a must.
- Adding a tbsp of coconut gives good flavour. Roast until golden brown and add it while grinding but the shelf life reduces.
- You can replace with kashmiri red chillies with regular red chillies but make sure to reduce the quantity around 15 willb e perfect for this measure.
Serving and Storing Suggestion
Idli Podi is usually mixed with gingelly oil and served with Idli, Dosa. This podi can be stored for 3 months in room temperature and used.
FAQs
1.Why it is called Idli Podi?
Idli Podi is a dry homemade condiment made using lentils, spices and red chillies. In tamil milagai is chillies and podi means powder, as we serve it with idli it is called Idli Milagai Podi in short Idli Podi.
2.How can I serve Idli Podi?
Idli Podi is mixed with gingelly oil and served with idli, dosa and oothapam. You can even spread podi mixed with oil on idlis and serve it.
3.How long can we store Idli Podi?
Idli Podi keeps well in room temperature for around 3 months if handled properly.
4.What else can I use this Idli Podi for?
You can use it for making podi idli, or even add it to curries / stir fries for giving it a different taste. Cut leftover idlis toss it in heated gingelly oil along with idli podi to make idli podi.
5.What does Idli Podi taste like?
Idli Podi is slightly crunch from the lentils with a nutty aroma and taste from the spices.
Traditionally gingelly oil is added to idli podi mixed well to serve it along with idli or dosa but more popular with idli so named as idli podi.
Black Urad Dal Idli Podi
Black Urad Dal Podi is a nutritious side dish for idli, dosa, paniyaram etc. Black Urad Dal Podi with step by step pictures.
We usually make idli podi with white whole urad dal and chana dal as main ingredients.This idli podi is my ammamas recipe it uses black urad dal which is a healthy option.Urad Dal(Ulundu) is said to have so many health benefits so including it in your daily diet is very good.I love trying different idli podi recipes and here is the proof.
Ingredients
- Black Urad Dal* – 1 cup
- Red Chillies – 1/2 cup(around 15)
- Gingelly Oil – 1/4 tsp
- Rice – 1 tbsp
- Garlic – 5 pearls
- Curry Leaves – 1/3 cup loosely packed
- Whole Pepper – 1 heaped tsp
Black Urad Dal Podi Step by Step
- Measure and Get ready with all your ingredients.In a pan add urad dal and red chillies.Dry roast till urad dal turns golden brown and red chillies turn crisp.Transfer to a clean plate.
- Now in the same pan roast curry leaves till it shrinks, transfer to a plate.then roast pepper,Now add rice and roast till it turns slightly golden.
- Now add oil and roast garlic till golden.Now roast hing and transfer all ingredients to a plate.Cool it completely.
- Transfer to a mixer,add rock salt and grind to a semi fine powder.Transfer to a plate and let it cool completely.
Cool down and store in an airtight container. Mix with gingelly oil and serve with hot idlis…bliss!!
M SUSMA
Love the bright color of the podi,sure will try this for sharu
AparnaRajeshkumar
i have not tasted the jaggery version milagai podi 😀 very stunning photos
Sony P
Perfect for idly …… Yummy !
M D
Yum Sharmi. I am drooling over that milagai podi!
Chitra Ganapathy
I too make the same way with slight variations 🙂 Lovely clicks 🙂
Veena Theagarajan
It is a must for me for any south Indian breakfast.. My mum makes it slightly different.. I never tried on my own.. Must try
jeyashri suresh
Lovely pictures, fantastic recipe
Sundari Nathan
Awesome pics as always 🙂 Mine is a similar version too..
Malathi ganesh
Hi Kate.. We prepare chutney podi in same process..but adding jaggery is mouth watering. Surely I'l try the next time I grind 🙂
My attempt at The Julie/Julia project
I love the color of podi… looks very mouth watering. and love ur soft white idlis… they are perfect. love ur presentation too.
Sheeba's World
Will try this…Waiting for Bread Upma sharmi…
sriabi gopi
Great pics. It is a treat to watch the pic so no doubt about the taste.
sriabi gopi
Great pics great recipe.
Anu
Tried and it tasted yummmmmm!
jp
hi i tried it and turned out quite well though i think i went a bit overboard with d curry leaves , it has an overpowering aroma of curry leaves. thanx for sharing.
Pavithra
Can I omit the garlic?
SHARMILEE J
Yes you can omit it….
Melissa Gobi
i dont have jaggery.can i use white sugar?
SHARMILEE J
Not sure if it will work…..
prakash
Hi sharmi, tried dis recipe today dis is my first idli podi recipe n turned out yummy as I desired vthout jaggery n at last added too much jaggery n messed it it's too sweet, is der any way to get d taste bak, pls help me asap
SHARMILEE J
What you can do is dry roast urad dal and red chilli seperately, grind it and add to the podi…THe quantity depends on the sweetness…
Thenmozhi Murugesan
Dear Sharmi,should we use black yeas dhal or the white one? I prepared this version but did not get this bright red color. How to get this color for the podi?
SHARMILEE J
I used whole urad dal without skin so its white in color…The red color depends on the chilli variety you use
Nikki P
yummy idli poli..my fav with idli..reminds me of Sree Krishna cafe in Bangalore 🙂
sowmiya sabarinath
Shall I skip sesame
SHARMILEE J
Yes you can
யோகன் பாரிஸ்(Johan-Paris)
சகோதரி- எனக்கு ஆங்கிலம் வாசிக்க முடியும், தவறின்றி எழுத முடியாது. அதனால் தமிழில் மன்னிக்கவும்.
நான் இலங்கையை சேர்ந்தவன், இந்தப் பொடிகள் எங்கள் பகுதி உணவில் இல்லை எனலாம்.
தோசை, இட்லிக்கு சம்பல்தான்- சாம்பாரே இல்லை. இலங்கையில் சில தடவையும்,சென்னை வந்த போதும் சாப்பிட்டேன். அதன் மணம், சுவை பிடித்தது. ஆனாலும் நம் வீட்டில் செய்யத் தெரியவில்லை. இன்று இட்லி – கூகிளாண்டவரைப் பொடி போடும் விபரம் கேட்டபோது, உங்கள் பக்கம் காட்டினார்.
தாங்கள் இட்ட படங்கள் உடனே அதைச் செய்து விடலாமெனும் நம்பிக்கையைத் தந்தது. அருமை – படங்கள் பல வரிகளில் சொல்வதை , தெளிவாகத் தருகிறது. உதாரணம்- மிளகாய் அளவு பிடிபடவில்லை. ஆனால் தங்கள் படத்தில் எண்ணி, சுமார் 25 எனப் பிடித்து விட்டேன்.
அத்தனை கலவைப் பொருட்களும் வீட்டில் இருந்ததால், செய்து சாப்பிட்டு விட்டே, வெற்றிக்கு வழிகாட்டிய உங்களுக்கு நன்றி கூற எழுதுகிறேன்.
அருமை-அருமை- நன்றி
உங்களைப் பற்றிப் படித்தபோது, உங்களுக்கு புகைப்படக்கலையிலும் ஆர்வமென்பதை அறிந்தேன். படங்களில் அது தெரிகிறது.ஏனைய உணவுகளையும் முயல்வேன். அனுபவத்தைப் பகிர்வேன்.
Sharmilee J
Mikka nandri ivlo azhagaga tamilil comment pathivuku 🙂
suchi suvvaru
This is the first time im making chutney powder.. its an awesome recipe..
Ramya
I have tried this many times, it has come out very well each and every time! We are big on Idly Podi for Idly and this is our one of the fav version. You have a wonderful space here Sharmi!
MADAN MOHAN
Good. Some times we add roasted coconut also. Seasame seeds,White seasame is preferred.
MATHANMOHAN
Chetu
i tried this andvt has come out yummy 🙂 thanks.
Usha Sai
Maam iam addicted to your website .any reference with regards to cooking iam so confident i will find it in your site.
Your techniquesare so homely .Thank you
Mary
I totally agree with all the comments. What was not my favorite baat has become so with this position..Its awesome. Thanks so much for sharing your skills
Mary
Sorry..My previous comment somehow got corrupted.
What I meant is what was not my favourite breakfast, now IS because of this podi. Really love the touch of jaggery..Thanks so much for sharing your skill
Geetika
What is the shelf life of this powder ? Does adding garlic and jaggery reduce the shelf life?
Sharmilee J
no
Sarah David
Love this podi and esp the garlic flavour. Thank u so much!
Manjula Paul
Hi Sharmi, Thank you very much for the recipe. Is it necessary to refrigerate the podi since it has roasted garlic (not completely dry)?
Sharmilee J
No no not needed it becomes dry after roasting and grinding so keeps well atleast 2 -3 months in room temperature itself.
Preetha Masillamanie
When we dry roast the rock salt does it not absorb the oil from the kadai hence making it moist again? That’s the only doubt I have.
Sharmilee J
No it will not absorb as we adding only very little oil. It will look oily but not moist.