Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder

Annapoorni Padmanabhan
50 ratings.
Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder

Idli Dosa Milagai Podi | Chilli Chutney Powder is traditionally used in south indian homes and served along with Idli's and Dosa's. It is used as a substitute to chutneys or sambar to accompany breakfast dishes like idli or dosai. This powder stored in airtight container is multi purpose - can be used instead of chilly powder while making other vegetable curry also.

How to use the Idli Dosa Milagai Podi | Chutney Powder: Mixed a tablespoon of powder along with gingelly/vegetable oil and serve it as a dip along with idli and dosa.

Cuisine: South Indian
Prep in

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Makes:

200 grams Servings

Ingredients

  • 1 cup White Urad Dal (Whole)
  • 1 cup Chana dal (Bengal Gram Dal)
  • 1/2 cup Sesame seeds (Til seeds)
  • 10 Dry red chillies
  • 1 tablespoon Asafoetida (hing)

Directions for Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder

  1. To begin making the Idli Dosa Chutney Powder Recipe, in a heavy bottomed pan; roast the urad dal and channa dal seperately on medium to low heat until lightly browned and crisp. 

  2. When you take a bite, the dals should have a crunch. Transfter on to a paper  towel to cool and keep aside.In the same pan, roast the sesame seeds until it splutters and transfer to a paper towel to cool and keep aside.

  3. If you are adding the dry red chillies, roast the red chillies until browned and keep aside.Combine the roasted ingredients together in a large bowl and allow the roasted ingredients to cool.

  4. Once cooled in a food processor grind all the ingredients in batches or together to form a coarse powder.

  5. Finally stir in the asafoetida, salt and red chilli powder (if you used dry red chillies this would have been ground with the lentils).Store the Idli Dosa Chutney Powder | Milagai Podi air tight containers and serve it along with Idli's and Dosa

Annapoorni Padmanabhan

Last Modified On Thursday, 15 December 2016 15:32

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