Idli Podi | Idli Millagai podi | How to make idli podi recipe with detailed note, tips, stepwise pics and recipe video. Easy, quick, authentic homestyle – idli podi mix, that you can use as an side dish for idli and dosai. Great lunch box idea for kids breakfast.
Idli podi is a ‘ must have ‘ mix at out homes right. When you have idli batter, half your work is done. The remaining Half of our job is covered by this super easy idli podi or millagai podi. This is a perfect lunchbox recipe or a quick breakfast recipe for busy moms or for any lazy days.
With this podi mix, you can make Podi Idli / Podi Dosai for quick and easy kid’s lunch box idea or easy breakfast and dinner recipes.
You might also like our other Homemade Podi Recipes and Fail-proof Idli Recipes.
Things to note
Dry Roast
Always dry roast the dals and dry red chili in medium low heat. Dry roast until the the dal changes color and turns aromatic.
Hing
Add a generous pinch of hing / Asafetedia before grinding, which enhances the flavor. Adjust the salt before grinding.
Double the recipe & Storage
Always cool the mixture before grinding into coarse powder. Store in airtight container. Podi will remain fresh and stays good for a month if maintained good. Always use dry spoon while using the powder. You can double the recipe. Works great.
Recipe Video
Lets check out the recipe
Firstly, bring a wide pan over medium-low heat. Add 10 dry red chili, and dry roast 2 minutes.
Secondly, add the channa dal and urad dal along with red chilis. Continue to dry roast the dals along with red chili until it turns aromatic.
In about 7-8 minutes, the dals change into golden brown color. Switch off the flame, Transfer the dal and chili to plate and cool completely. Furthermore, transfer this mixture to the dry blender mixer.
Add a generous amount of hing / asafoetida, salt and grind into a coarse powder.
Transfer this powder to an air-tight container and use it for a month. Enjoy the idli-miallagai podi.
Idli podi | Millagai podi | idli podi recipe | Gun powder Recipe
Ingredients
- 10 Dry red chili
- 1/2 Cup Channa dal
- 1/4 cup Urad dal
- Generous pinch of Hing
- Salt
Instructions
- Firstly, bring a wide pan over medium-low heat. Add 10 dry red chili, and dry roast 2 minutes.
- Secondly, add the channa dal and urad dal along with red chilis. Continue to dry roast the dals along with red chili until it turns aromatic.
- In about 7-8 minutes, the dals change into golden brown color. Switch off the flame, Transfer the dal and chili to plate and cool completely.
- Furthermore, transfer this mixture to the dry blender mixer.
- Add a generous amount of hing / asafoetida, salt and grind into a coarse powder.
- Transfer this powder to an air-tight container and use it for a month. Enjoy the idli-miallagai podi.
Notes
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