- Submitted by Raji Ramakrishnan on 14th Feb 2012
(Dosa Milagai Podi, Idli Molaga Podi, Idli Dosa Podi)
All South Indians are familiar with idli podi. There are people who love to have this as an accompaniment even if there is sambar, chutney or other curry as a side for idli or dosa. It is so tasty, you have to try it to believe it. Even in many south Indian shops, idli podi is served along with sambar and chutney. It is a must have in your pantry. These days commercial idli podi is available in different brands. Why to waste money when it is so easy to prepare at home?
How to prepare dosa and idli milagai podi? You just need some urud dal, little oil, dried red chilies, salt and asafoetida. Start by frying the ingredients, cooling them and grinding it to a coarse powder with a blender or mixie. That's all. idli podi is ready. You can store this for long time and enjoy with idli or dosa. Below is the detailed recipe of this simple idli podi. There is another version of idli podi with sesame seeds and garlic which I have shared here.
Recipe For Dosa Molakao Podi
- Urad Dal (Black Gram/ Ulundu) - 1 cup
Oil - 1 tsp
- Dry Red Chilies - ¾ cup
Salt - to taste
- Asafoetida - A pinch
- In a kadai, put the urad dal and oil. Keep it on medium flame and roast it till it becomes golden brown in color.
- You have to do it on a slow flame with constant stirring so that all the dal gets uniformly colored without getting burnt. It may take about 5-10 minutes. You can find out the roasted dal by its color as well as the aroma that fills the house.
- Remove the roasted dal on a plate. Leave it to cool. The color of the idli podi depends on how well the dal is roasted and the color of the chilies used.
- In the same kadai put the chilies and fry it for just three minutes and switch off the gas. Leave it in the kadai to cool. After some time you will get crispy chilies.
- After both the ingredients have cooled, take it in a mixie or blender. Coarsely grind it along with the required amount of salt and asafoetida.
Keep it in a airtight container. This can be used for idli or dosa instead of chutney.
- Mix the powder with some sesame oil or coconut oil or ghee and serve it with dosa, idli, paniyaram, uthappam etc.
- A more homestyle way of serving is to mix the idli podi with sesame oil and smear it on the soft idlis. For dosas, it is sprinkled all over the dosa while making it and then oil is drizzled on top. Aromatic podi idli and podi dosai will be ready to serve. This is usually used for lunch box or for long travels.
- Those who are counting your calories can serve it plain without oil.
- This podi can also be added while preparing sabzis which gives a very good flavor.
More Dry Chutney Powders