Idli milagai podi is also commonly referred to as gun powder or chutney powder. It is a coarse and flavourful condiment, containing a mixture of roasted lentils and dry red chillies. The intense heat in this spice powder is due to the large proportion red chillies compared to the lentils. It is taken along with gingely oil or sesame oil to balance the heat. It has long shelf life and can be used as an excellent substitute to the traditional and regular chutneys and sambar that accompanies idli and dosa.
Preparation Time: approximately 20 -25 minutes
|Urad dhal||3/4 cup|
|Channa dhal||1/4 cup|
|Red chillies||15 to 20|
|Sesame seeds||1 1/2 tablespoon|
|Oil||1 to 2 tsp|
- In a pan, pour 1 tsp oil, add the urad dhal and roast it to golden brown colour. keep it aside. Repeat the same process for channa dhal . Add hing and roast for 10 seconds.Place this along with urad dhal.
- In the same pan, roast the sesame seeds (without adding oil) to light brown or until it crackles. Place this along with the other two dhal.
- In the same pan, add 1/2 tsp oil, add red chillies. While roasting red chillies, reduce the flame to low since the chillies burn very easily. The chillies should just be roasted without change in colour. Keep this separately.
- Cool the dhal and red chillies.
- In a mixer jar, first grind the red chillies to a fine powder. To this add the roasted urad dhal, channa dhal ,sesame seeds , hing and salt and grind it to a coarse powder.
- For variation, roast few curry leaves until it wilts. Grind it along with the other ingredients.
- Variation – Roast about 1 to 2 tablespoons of peanuts and grind it along with other ingredients.