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Idli Podi/Idli Milagai Podi....

Zeenath Amaanullah
5 minutes
Prep Time
25 minutes
Cook Time
10 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Roasting
  • Condiments
  • Vegan

Ingredients Serving: 10

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


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

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Yasmeen Ahmed
Yasmeen Ahmed   Mar-04-2018

Ooooh! This is new to me. But it looks like an amazing alternative to the traditional sambar.:heart::heart::heart_eyes::heart_eyes::kissing_heart::kissing_heart: Ma Shaa ALLAH, will definitely try this.

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