Idli Milagai Podi Recipe | Mini Podi Idli | Gun Powder Recipe
A South Indian staple spice mix that's served with Idli or Dosa or any other rice based dish.
Ingredients
- 1/2 Cup Urad Dal
- 1/4 Cup Chana Dal or Bengal Gram Dal
- 1/4 Cup Sesame Seeds
- 1 tbsp Raw Rice
- 1 tsp Salt
- 1 tsp Cumin Seeds
- 1 tsp Sesame Oil for roasting Hing & Chillies
- 1/2 tsp Asafoetida / Hing
- 10-15 Dry Red Chillies Adjust
Instructions
- Heat a pan, add urad dal and dry roast over medium heat and roast until its light pink to brown. Transfer to a plate & set aside to cool down.
- Place the pan back on heat and dry roast chana dal. Once it’s roasted & turns light brown, transfer & set it aside to cool with urad dal.
- Add sesame seeds in the hot pan. It will just get warm & start popping. Remove from heat, cool.
- To the same pan add a tablespoon of raw rice, rock salt & 1 tsp cumin seeds & roast them individually one after the other.
- Add 2-3 drops of oil in the hot pan and roast the hing if using the hard on (Getti Perungayam). Roast until it turn color.
- To the same pan add red chilies & roast until they appear shiny, crisp and plump.
- Cool all the ingredients before grinding.
- First coarsely grind red chillies, hing & salt. Then add remaining ingredients & grind coarsely.
- Depending on the size of your grinder jar, grind the powder in batches. It will prevent the jar from overheating and affecting the taste.
- Cool down & store in an airtight container.
Recipe Video
Notes
- Slow roasting is the key to perfect Idli Podi.
- To reduce the spiciness in the idli podi, use a mix of byadagi or Kashmiri red chilies. This way the podi will be less spicy & have a nice bright orange color. Just adjust the proportion of chillies to suit your spice levels.
- I like to add sesame seeds to the idli podi as it gives a nice taste. You can use white or black sesame seeds. You can also skip!!
- You can either dry roast or use oil in roasting. Dry roasting gives a longer shelf life.
- You can also add desiccated coconut.
- You can also roast some garlic pods & add towards the end while grinding.
- Store Idli Podi in a clean, dry and airtight glass jar. It stays fresh for 2-3 months depending on usage.
- Ensure your hands are completely dry when handling the podi & avoid placing a spoon inside the container. Moisture may reduce the shelf life.
- Depending on your weather conditions, it's safe to store the podi in the refrigerator.