Idli Podi or Milagai Podi is fantastic in taste, texture, and flavor! Making this powder is easy and requires simple ingredients, but it brings a delicious zing to many dishes.
All You Want To Know About Idli Podi
In Tamil, Milagai means red chilies, and Podi implies powder. So, Milagai Podi literally translates to spicy or chili powder. This condiment is mainly served with steamed Idli; hence, it is known as Idli Podi. Idli Podi is often mixed with sesame oil or ghee to make a paste and then served with Idli or many other dishes. However, we can also use it as a powder and sprinkle it on Idli, Dosa, Upma, or Utapam. I have posted the recipe for Podi Idli using this spice mix, and it is delicious! You can also enjoy Rava Idli (No Fermentation) with Milagai Podi powder. Even though Milagai Podi is used for South Indian dishes, I love sprinkling it on white Dhokla, Locho, or Khakhra. Once you make it, you will realize how tasty and versatile it is! You will find several versions of this spice mix. It mainly includes chana dal, urad dal, and red chilis. But we can add other elements, such as dried coconut, curry leaves, sesame seeds, peanuts, cumin seeds, asafoetida, and salt. I tried the recipe using different ratios and ingredients and ended up on this final version. It is my favorite, with the perfect ratio of lentils, nuttiness from sesame seeds and peanuts, spiciness from Bedgi chilis, and vibrant color from Kashmiri red chilis. However, I will also include variations in this blog post. Feel free to customize the recipe according to your taste preferences.
Ingredients and Notes
Urad Dal and Chana Dal: The urad dal and chana dal ratios are generally equal for Idli Podi. But I like to keep the urad dal double than the chana dal. I found that with a 2:1 ratio, the texture is better. But if you want, you can keep the amount of urad dal and chana dal the same. Raw Peanuts: I love adding peanuts to Idli Podi for more flavor and nuttiness. However, you can skip adding peanuts or use roasted split chana (split Daliya) instead. Sesame Seeds: For this recipe, use white sesame seeds. Some like to add black sesame seeds to make the masala healthier. If you want to add black sesame seeds in addition to white ones, add two tablespoons of them. Bedgi Red Chilis and Kashmiri Red Chilis: I like to make Idli Podi moderately spicy and vibrant in color. So, the solution is to use both Bedgi and Kashmiri red chilis. Bedgi or Byadagi red chilis make the condiment spicy, and Kashmiri red chilis add a reddish hue. Salt: I used pink salt for Idli Podi, but you can also use table salt. Salt elevates the flavors of this powder, so ensure to add it to taste. Asafoetida: Asafoetida or Hing adds an earthy taste to the Milagai Podi. If you do not use Hing, skip it.
How To Make Idli Podi
Roasting The Ingredients
Place a heavy-bottomed frying pan over medium-low heat and dry-roast the ingredients in batches. Start with the urad dal and chana dal. Roast the lentils, stirring continuously, until they turn deeply aromatic and golden brown. Be careful while roasting, as lentils should not start smelling burnt. Roasting the lentils should take 8-10 minutes. Once roasted, transfer them to a bowl or plate and set aside.
Now, roast the sesame seeds on low-medium heat. Keep stirring so that the seeds do not burn. Roast until toasty and aromatic; transfer them to the same bowl or plate as the dals.
Next, roast the peanuts on moderate heat until they change color and become crunchy. It will take about 7-8 minutes. Once roasted, transfer them to a bowl with other ingredients.
Finally, roast the chilis on low heat until they turn bright and plump up slightly. Turn off the heat and transfer the chilis to the same bowl or plate. Allow all the roasted ingredients to cool completely.
Making The Idli Podi
Once the lentils, seeds, nuts, and chilis are at room temperature, transfer them to a grinder jar. Add salt and asafoetida.
Using a pulse function, grind in small intervals with 10-12 seconds of each interval. Open the jar and give a stir in between the pulses. Grind everything into a coarse or fine powder, depending on your preference. Transfer the Podi to a bowl and stir well to loosen any clumps. Taste and add more salt if necessary.
Transfer the Idli Podi to an airtight jar or container, cover it tightly, and store it at room temperature. For a more extended period, you can also refrigerate the Idli Podi.
More Homemade Spices and Seasonings
Recipe Card
Oil: You can roast the chilis in a tablespoon of hot oil. Curry Leaves: Dry roast 18-20 curry leaves on low heat until they become crisp. Add them with other ingredients to make Podi. Cumin Seeds: Roast 2 teaspoon of cumin seeds until aromatic, but do not burn them. Grind them with the other ingredients. Desiccated Coconut: Roast the desiccated coconut until aromatic, stirring continuously. Add it to the grinder with the other ingredients. Jaggery: You can add a small amount of jaggery or jaggery powder while grinding all the ingredients. Black Sesame Seeds: Add 2-3 tablespoon of black sesame seeds to make the Podi more nutritious. The Ratio Of Lentils: I would like to add more urad dal than chana dal, but you can take the same amount of each lentil. Red Chilis: Adding two types of dry red chilis is optional. If you prefer spicy Podi, add Bedgi or other hot red chilis and skip Kashmiri chilis. But if you prefer mild Idli Podi, add only Kashmiri chilis or add 3-4 hot red chilis. Making the Paste: To make the Idli Podi paste for one serving, add sesame oil, peanut oil, or ghee to 2 tablespoon of Podi and mix. The amount of oil or ghee depends on how thin you prefer the paste.
