Idly Podi Recipe| how to make idly milagai podi

Idly podi is a dry powder which is had along with south Indian breakfast like idly and dosa. It is usually served along with oil or ghee. It is generally made and stored for days in an airtight container and serves when needy or running out of time to make chutney or sambar(which is a usual combo for idly and dosa). There are different styles of making this idly podi. Some people don’t add garlic and use only chana dhal. In this recipe, I have used garlic. Along with that I have added a handful of toor dhal . It gives a good taste to idly podi. The spicyness can be adjusted according to one’s taste level. Friends, do a give a try to this idly pod recipe and share your valuable feedback.

Ingredients:

Oil - 1 tsp

Red chilly - 6 to 10

Urad dhal - 1 cup

Toor dhal - 2 tbsp

Chana dhal - 2 tbsp

Garlic - 4

Curry leaves - handful

Asafoetida / Hing - 1/2 tsp

Salt - as required

Recipe:

1. In a pan, add little oil. Add a  handful of red chilly and roast until crisp.Transfer it to a plate.
2. In the same pan, add urad dhal and dry roast it until the colour changes slightly and turns aromatic. Transfer this to plate.
3. Now add toor dhal and chana dhal .Roast this well.
4. Once it is roasted well, add few garlic pods and a handful of curry leaves. Roast this for 1-2 minutes until the moisture leaves.
5. Now transfer this to plate and allow it to cool down.
6. After its cooled down, transfer it to a mixer jar and grind to a coarse or fine powder as per your wish.
7. Store this in an airtight container.

Notes:

1. Take care not to burn while roasting, so always keep the flame in low to medium.
2. You can also use urad dhal with skin for making idly podi.
3. If you don’t use garlic, you can also skip.