Idli Milagai Podi is a common chutney mixture that is always on the kitchen counter and served as a side dish with hot dosa and idli. Additionally, it’s a fantastic side dish for days when you’re exhausted or in a hurry. The primary tiffin dish, like idli dosa, can be transformed into a fantastic breakfast by simply combining sesame oil with a spoonful of idli milagai podi.
Ingredients
- 1 Cup Urad dal
- 2 tbsp Chana dal
- 6-8 Red Chilli
- 1 tbsp Sesame seeds
- a small piece asafetida
- Little Curry leaves
- Salt
Directions
- Dry roast urad dal and chana dal separately over a medium-low flame until a pleasant aroma emerges and the colour turns golden.
- Transfer to plate.
- Then roast red chilli for two to three minutes and transfer to a plate.
- Curry leaves should be added and roasted for a bit. Sesame seeds should then be added. After a minute, turn off the flame. Immediately add asafetida and salt, and sauté in the kadai’s own heat.
- Let all the ingredients get cool.
- Transfer it to mixie and grind to powder finely or coarsely as you prefer.
- Delicious Idli Milagai Podi is Ready.
- Store it in an airtight container as soon as it cools.
- Serve it with hot soft idli / dosa mixed with sesame oil.
Idli Milagai Podi Recipe
Idli Milagai Podi is a common chutney mixture that is always on the kitchen counter and served as a side dish with hot dosa and idli. Additionally, it’s a fantastic side dish for days when you’re exhausted or in a hurry. The primary tiffin dish, like idli dosa, can be transformed into a fantastic breakfast by simply combining sesame oil with a spoonful of idli milagai podi.
⏲️ Prep Time
5 mins
⏲️ Cook Time
10 mins
🍴 Serves
4
🍲 Meal
Side Dish
Ingredients
- 1 Cup Urad dal
- 2 tbsp Chana dal
- 6-8 Red Chilli
- 1 tbsp Sesame seeds
- a small piece asafetida
- Little Curry leaves
- Salt
Directions
- Dry roast urad dal and chana dal separately over a medium-low flame until a pleasant aroma emerges and the colour turns golden.
- Transfer to plate.
- Then roast red chilli for two to three minutes and transfer to a plate.
- Curry leaves should be added and roasted for a bit. Sesame seeds should then be added. After a minute, turn off the flame. Immediately add asafetida and salt, and sauté in the kadai’s own heat.
- Let all the ingredients get cool.
- Transfer it to mixie and grind to powder finely or coarsely as you prefer.
- Delicious Idli Milagai Podi is Ready.
- Store it in an airtight container as soon as it cools.
- Serve it with hot soft idli / dosa mixed with sesame oil.
