Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder

Popular South Indian podi recipe that is handy to serve with instant dosas or idlis

Annapoorni Padmanabhan
96 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.

Here are a few more podi recipes that you should keep in handy

  1. The Paruppu Podi Recipe | South Indian Spiced Lentil Chutney Powder
  2. Urulaikizhangu Podi (Spicy Potato Crumble from Tamil Nadu) Recipe
  3. Godhi Chutney Podi Recipe (Wheat Germ South Indian Spice Powder)
  4. Andhra Style Paruppu Podi Recipe (Dal Podi)

Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Equipments Used: Mixer and Grinder
Prep in

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Cooks 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)
  • 2 tablespoons Coriander seeds
  • 2 tablespoons Red chilli powder
  • 1 tablespoon Asafoetida (hing)
  • 2 tablespoons Salt

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. Transfer onto a paper  towel to cool and keep aside.In the same pan, roast the sesame seeds and coriander 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).

  6. 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 Wednesday, 21 June 2017 17:08

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