Idli Milagai Podi - Idli Podi - Gun Powder

Idli Milagai Podi has its origin from India. Different places in India use different versions of milagai podi aka Gun powder. This Podi is made by roasting & coarse grinding Urad dal, Chana dal, Red chillies, Sesame Seeds and Salt. This podi is mixed with Gingelly oil/melted ghee and served along with Idli/Dosai. When prepared in bulk quantity, it lasts for about 2 – 3 months under room temperature if properly stored. Apart from serving it with Idli/Dosai, this gunpowder can be added to various curries or kootu to enhance its flavour. Here is the authentic version of milagai podi used by Brahmin households.

Planning & Pre-Preparation: 5 mins

Cooking time: 15 mins.

Ingredients

• Oil - 3 Tbsp.

• Urad Dal - 1 Cup

• Chana Dal - 1 Cup

• Red Chillies - 2.5 Cups

• Sesame seeds (black) – 2Tbsp.

• Salt - per taste

• Asafoetida/Kayam/Hing – 1 Tbsp.

Directions

• In a Kadai, add oil and start roasting Urad dal on low flame. Keep roasting until the dal turns golden brown.

• Once roasted, transfer it to a plate and keep it aside.

• Add oil to the Kadai and start roasting Chana dal on low flame. Keep roasting until the dal turns golden brown.

• Once roasted, transfer it to the plate and keep it aside.

• Add oil to the Kadai and start roasting Red Chillies on low flame. Keep roasting until the pungent flavour emanates.

• Once roasted, transfer it to the plate and keep it aside.

• To the same Kadai, add sesame seeds (black) and roast on low flame. Keep roasting till the sesame seeds splutter.

• Once roasted, transfer it to the plate and let the mixture cool down.

• Once all the roasted ingredients have cooled down, transfer the contents to a mixer grinder.

• Add salt and Asafoetida/Kayam/Hing and grind to a coarse powder.

• Idli powder is ready. Store in an airtight container.

Points to be noted

• You can also add Sesame Seeds white instead of black.

• Properly roasting the ingredients will enhance its shelf life.