Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder

A popular South Indian side dish or accompaniment that goes well with Dosas and Idlis. It is the best eaten with oil or ghee and made into a paste or chutney consistency which you can scoop up with idlis and Dosas.

Annapoorni Padmanabhan
Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder
2162 ratings.

Idli Dosa Milagai Podi | Chilli Chutney Powder is traditionally used in south indian homes and served along with Idlis and Dosas. 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)

Course: Side Dish
Diet: Vegetarian
Equipments Used: Blue Leaf Mixer and Grinder
Prep in

15 M

Cooks in

15 M

Total in

30 M

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 (Dhania) Seeds
  • 2 tablespoons Red chilli powder
  • 1 tablespoon Asafoetida (hing)
  • 2 tablespoons Salt

How to make 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 chana dal separately 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 sputters 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 Idlis and Dosa

Annapoorni Padmanabhan

Last Modified On Sunday, 01 July 2018 14:58
     
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