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Idli Podi | Idli Milagai Podi

Idli Podi is a dry condiment made using lentils, spices and red chilies. Idli Podi is a staple in South Indian homes which serves as an accompaniment for idli and dosa. Idli Podi is also called as Idli Milagai Podi. Learn to make Idli Podi Recipe with step by step pictures and video.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2 cups
AuthorSharmilee J

Ingredients

  • 1 cup whole urad dal You can use whole black urad dal too
  • 6 tablespoon chana dal
  • 20 nos kashmiri red chillies
  • 15 nos garlic pearls
  • 1/4 tablespoon loosely packed curry leaves
  • 1 tablespoon 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 tablespoon, 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 teaspoon 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 tablespoon 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 teaspoon 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.
Nutrition Facts
Idli Podi | Idli Milagai Podi
Amount Per Serving (25 g)
Calories 53 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 195mg8%
Potassium 17mg0%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 0.2g0%
Protein 3g6%
Vitamin A 25IU1%
Vitamin C 9mg11%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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