Nellai Milagai Podi\Idly Podi | How to make Nellai Milagai Podi\Idly Podi

By Shyamala Kumar  |  17th Mar 2016  |  
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  • Nellai Milagai Podi\Idly Podi, How to make Nellai Milagai Podi\Idly Podi
Nellai Milagai Podi\Idly Podiby Shyamala Kumar
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    50

    People

60

0

Video for key ingredients

  • How to make Idli/Dosa Batter

About Nellai Milagai Podi\Idly Podi Recipe

Nellai Milagai Podi\Idly Podi is an appetizing, flavourful and quintessential condiment in all the South Indian households and eateries that goes well with idly, dosa and upma varieties.

Nellai Milagai Podi\Idly Podi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Nellai Milagai Podi\Idly Podi is just mouth-watering. This amazing recipe is provided by Shyamala Kumar. Be it kids or adults, no one can resist this delicious dish. How to make Nellai Milagai Podi\Idly Podi is a question which arises in people's mind quite often. So, this simple step by step Nellai Milagai Podi\Idly Podi recipe by Shyamala Kumar. Nellai Milagai Podi\Idly Podi can even be tried by beginners. A few secret ingredients in Nellai Milagai Podi\Idly Podi just makes it the way it is served in restaurants. Nellai Milagai Podi\Idly Podi can serve 50 people. So, the next time you have a get together or a party at home, don't forget to check and try out Nellai Milagai Podi\Idly Podi.

Nellai Milagai Podi\Idly Podi

Ingredients to make Nellai Milagai Podi\Idly Podi

  • Black urad dhal (splitted) - 1 cup
  • Channa dhal- ½ cup
  • sesame seeds/Til- ¼ cup
  • Dry red chilies 25-30
  • asafoetida/Hing 2-3 tsp
  • curry leaves- 2-6 twigs, torn into pieces
  • salt to taste
  • sugar - 1/2 tsp (optional)
  • Sesame/til oil 1-2 tsp (for roasting)

How to make Nellai Milagai Podi\Idly Podi

  1. Roast black urad dhal, channa dhal, sesame seeds, dry red chilies and curry leaves one by one with little amount of oil till crisp and golden in colour.
  2. Bring it to room temperature and grind it into a coarse powder along with asafoetida, sugar and salt. You can grind it finely also if your family prefers that way.
  3. Transfer it to a large bowl and mix well.
  4. Store it in an airtight container to keep the flavours intact and can be served as an accompaniment for idli, dosa and upma varieties. This recipe stays fresh for 2 to 3 months.

My Tip:

For preparing podi idly make a paste of Milagai podi and sesame\til oil and smear it on both the sides of idly. Serve hot with curd. For onion podi dosa sprinkle milagai podi and chopped onion over the dosa and flip it to toast till golden. To have it along with plain idly or dosa, upma mix the required amount of podi with til oil and relish. If you do not like to use sesame oil, use any cooking oil or melted ghee.

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