January 3, 2015

Amma's Idli Milagai Podi

How to make Idli Milagai Podi/Spiced Chutney powder

           One of the top must have's in a Tamil household, is the all time favorite - Idli Milagai Podi. Some use this crunchy spiced powder, only when they don't have the time or energy to make any accompaniments for their breakfast (Idli or Dosa); while for others this is a must have, even if there are a variety of Chutneys or Sambhar. This is my mom's recipe, which is made with Sesame seeds, most of the time to make it even more healthier. You can also make this, without Sesame seeds. Sharing this family recipe with my friends & SriValli via CCChallenge.

Idli Chutney Powder


Urad Dal - 1 Cup
Channa Dal - 1 Cup
Sesame seeds (any kind) - 1 Cup
Dry Red Chillies - 1/2 Cup
Oil - 2 Tsp
Salt  to taste
Asafoetida/Hing - 1/8 Tsp
Jaggery - 1 Tbsp (Optional)
Pottukadalai/Roasted gram/Chutney Dal - (Optional as needed)

Spiced Chutney Powder

Stove Top Method:

  • Dry roast sesame seeds in a kadai until it splutters (hops around) & it slightly changes color.
  • Heat a tsp of oil - once its hot, add the Urad dal, roast & remove when its slightly reddish-brown in color & transfer to a plate.
  • Again, heat a tsp of oil & roast the Channa dal similarly & transfer to a plate. 
  • In the same kadai, roast the dry red chillies on low heat, until they get crispy & transfer to the plate.

  • Once the roasted ingredients are cool enough,using a mixer, first grind the roasted Chillies, Asafoetida, Salt, Jaggery along with a handful of roasted dal into a fine powder.Transfer into a large bowl.
  • Add the rest of the Urad dal, powder coarsely & transfer into the bowl.
  • Now powder the Channa dal coarsely & mix it along with the rest of the powders in the bowl.
  • If you think it's too spicy/hot - you can powder a handful of  Roasted gram/Chutney Dal & mix it in to reduce the heat.

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