Milagu Podi For Idli

SpicySpicy Served ColdServed Cold
based on 0 Ratings


Servings: 3 Preparation time:
  • (1 cup - 250ml)
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Black pepper - 1 tbsp
  • Urad Dal, White, Urad Dhall, Urad Dhal (White) urad dal - 1 tbsp
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal Chana dal - 1 tbsp
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Red chilli - 1 no
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Hing/ Asafetida - 2 pinches (or garlic cloves - 2 nos)
  • Salt, Common Salt, Rock Salt, Table Salt Salt - as needed
  • Canola Oil, Vegetable Oil, Cooking Cooking oil ( or sesame oil ) 2 tsp

Instructions (Preparation Steps):

  • Heat 1 tsp oil in a kadai and roast urad dal till golden. Remove in a plate. In the same oil, roast chana dal till golden. Add to the plate.
  • Add 1 tsp of oil to the kadai and add pepper corns & red chilli. Saute till pepper starts to crackle. Keep the flame medium and saute till most of the pepper corns crackle.Lastly add the hing, mix well and switch off the flame. Crackling helps to reduce the spiciness of pepper. But do it patiently without burning.
  • Add this to the dal plate.Let everything cool down.Add the required salt and grind to a fine powder. If adding garlic, chop it finely and add it while grinding.
  • Transfer the powder to an air tight box. Stays good for 2 weeks. After that the flavor of pepper gets reduced.
  • Enjoy !
  • Note
  • I have shared the recipe for small quantity. Try this one if you are making for first time. If you like the taste, increase the quantity proportionately.
  • Do not add more red chilli. The flavor of pepper should be dominant in this recipe.
  • This podi tastes great when mixed with ghee. But we have it with sesame oil to reduce the calories.
  • This podi is suitable for idli, dosa, wheat flour dosa and ragi dosa. It doesn’t taste good with rice.

Cook's Tip:
to avoid oil stains in clothes, better rub the place where there is oil stains with lemon dipped in salt n then wash with soap..the oil stains will disappear
To prevent the burn sensation after grinding chilies Dip the hands in cold milk
If you have forgotten to soak the pulses overnight,Just put them in a flask or in a hot box/ Casserole full of boiling water and keep aside for an hour...Now they are ready for cooking..


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