COOKING HOUR: Idli Podi | Idli Milagai Podi

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 Podi is a staple in every South Indian home. Idli Podi Recipe with step by step pictures and video.

Course Side Dish

Cuisine Indian

Keyword idli milagai podi, idli podi recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings cups

Calories

Author Sharmilee J

Ingredients

1 cup whole urad dal You can use whole black urad dal too
6 tbsp chana dal
15 nos garlic pearls
1/4 tbsp curry leaves loosely packed
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 with hot idlis 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
*You can use whole black urad dal too…I had split so used it

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.