Name: Idli Podi/Idli Milagai Podi.... recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10
Ingredients: Bengal gram or chana dal 1 cup; Split black gram or urad dal 1/2 cup; Pigeon pea lentils 1/4th cup (optional); Sesame seeds 1/4th cup; Salt 1 tbsp; curry leaves 10; Dry red chillies 6-7; Garlic cloves 4; Asafoetida 1/8th tsp; Oil 1 tsp

ABOUT Idli Podi/Idli Milagai Podi.... RECIPE

An awesome delicious condiment from South India which is a multipurpose one at that. It is used with idlis, dosas and even rice with ghee. Using it with warm sesame oil or gingely oil makes it more flavourful and yummy. I personally love it with ghee and jaggery is not used in this. If desired you can add it according to taste.

Ingredients Serving: 10

Bengal gram or chana dal 1 cup
Split black gram or urad dal 1/2 cup
Pigeon pea lentils 1/4th cup (optional)
Sesame seeds 1/4th cup
Salt 1 tbsp
curry leaves 10
Dry red chillies 6-7
Garlic cloves 4
Asafoetida 1/8th tsp
Oil 1 tsp

Instructions

Dry roast sesame seeds and let them cool.
Do not roast them much otherwise they tend to release oil.
Roast red chillies until they are crisp and keep aside.
Roast curry leaves and cloves too until crisp.
Add a teaspoon of oil to the pan and roast bengal gram first.
Roast until it changes colour and becomes crisp.
Similarly dry roast both the remaining dals.
Add a teaspoon of oil to both of them too.
Remember to roast them all separately.
Let them cool down first before grinding.
Grind the dals separately followed by the other ingredients.
Add asafoetida while grinding.
Store them in airtight containers and relish upto 6 months at room temperature and more if refrigerated.
Use clean and dry spoon while trying it.

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