Idli Podi is a popular dry seasoning made with lentils, spices, and red chilies. It is commonly found in South Indian households and is commonly paired with idli and dosa. It is also known as Idli Milagai Podi. Follow along with our step-by-step recipe and accompanying pictures and video to learn how to make Idli Podi.
Idli Podi is a spicy chutney powder which serves as a great side dish for idli and dosa. It comes to my rescue when I don’t have time to make side dish and makes a great alternate to chutney.
About Idli Podi
Idli Milagai Podi or Idli podi is my favorite and can have it even daily. Idli podi or podi or thool as we call it, plays a vital role in every south indian homes. Lazy?! no side dish at home, this Idli Podi comes to our rescue.
I am confident that everyone has their own interpretation, and this is mine. I have experimented with various variations of Idli Podi, but this is the recipe I have been using for several years. This particular Idli Podi is my preferred recipe, and because my friends and neighbors enjoy it, I often prepare a large batch to distribute among them.
- MTR Idli Milagai Podi
Additional Idli Podi Recipes
What does Idli Podi refer to?
Idli Podi is a type of dry condiment that can be made at home using lentils, spices, and red chillies. In Tamil, “milagai” means chillies and “podi” means powder. When served with idli, it is known as Idli Milagai Podi or simply Idli Podi.
This mixture is commonly referred to by various names, such as Idli Podi, Idli Milagai Podi, Chutney Powder, Gun Powder, Idli Karam Podi, and Thool, depending on the household.
How can you create the perfect Idli Podi?
Select the ideal amount of ingredients for a well-balanced result.
Always utilize new components, sanitize and utilize.
The key to achieving a perfect tasting idli podi is to roast each ingredient until it reaches the desired stage. It is important to use a low or medium-low flame while roasting.
Idli Podi Ingredients
Whole urad dal and chana dal are the primary components used in making Idli podi. The specific amounts used may vary among households.
- Red Chillies : I use a either a combination of regular red chillies with kashmiri red chillies or just kashmiri red chillies to reduce spice level and get a natural orangish color.
Garlic and Curry leaves are included in idli podi to enhance its flavor. I always use garlic in my idli podi not just for taste, but also for its ability to ease gas and indigestion. Sesame seeds also contribute to the texture of the podi.
I typically choose to use rock salt. When using rock salt, it is important to dry roast it and add it during the grinding process to prevent any water from being released. However, if using regular salt, you can simply add it during the grinding process.
To achieve delicious Idli Podi, it is crucial to roast each ingredient meticulously. Therefore, it is essential to exercise patience and roast each ingredient on a low flame. Continuously stirring will prevent burning.
For best results, roast red chilies and garlic separately, being careful not to burn them. The skin of the garlic can also be roasted for added flavor. Before roasting, remember to rinse the garlic and curry leaves and dry them before adding to the pan.
Step-by-Step Idli Podi Recipe
In a deep, sturdy pot, combine 1 cup of skinless whole urad dal and 6 tablespoons of chana dal.
Step 2: Include 20-25 red peppers. You can either use equal amounts of regular red peppers or solely use Kashmiri peppers. I personally used 20 Kashmiri red peppers. Adding red peppers while roasting the lentils prevents them from getting burnt.
Slowly dry roast the ingredient over low heat, continuously stirring to prevent burning.
Roast the dals and red chillies until they become a golden brown color and the chillies become crispy. Move them to the same plate and leave them aside.
Heat 1/2 teaspoon of oil and then add 15 small garlic cloves with the skin on.
Roast until a golden color is achieved. Then, move to the same plate and let it sit.
Next, include 1/4 cup of curry leaves.
Cook until golden and crunchy. Move to the identical dish and let it rest.
Next, incorporate 1 tablespoon of sesame seeds.
Cook until browned and allow to burst. Move to the identical dish and place aside.
Lastly, incorporate rock salt.
Toast for a brief moment without oil. Move to the identical surface and let it sit.
Allow the ingredients to cool down completely.
Pour into a dry blender container.
Add a generous pinch of asafoetida.
Grind it to a slightly coarse consistency, as demonstrated in the image.
Spread the mixture onto a plate and allow it to cool.
Place in an airtight container and utilize as needed.
Enjoy hot idlis by serving them.
Crushing and adding garlic is possible. If your cloves are small, add them as they are. However, if they are large, lightly crush them before adding. Including the garlic skin adds a strong garlic flavor to the podi when prepared in this manner.
You may reserve two raw garlic cloves and add them to the grinding process without roasting. This will enhance the garlic flavor.
The color of the podi is determined by the type of chillies and the quantity used.
The secret to achieving ideal Idli Podi lies in slow roasting.
My mother always advises against roasting red chillies alone to ensure they are evenly cooked and not burned.
Modify the spiciness to your liking.
You also have the option to include a teaspoon of roasted cumin while grinding for an additional burst of taste.
It will remain fresh for 2-3 months at room temperature.
If you are using solid asafoetida (katti perungayam), lightly fry it for a few seconds before adding it to the grinder. Since I used powdered asafoetida, I added it directly.
You have the option to omit sesame seeds, but all other ingredients are necessary.
Including one tablespoon of coconut provides a pleasant taste. Roast until it turns a golden brown and mix it in while grinding, although this may decrease its shelf life.
It is possible to substitute regular red chillies for Kashmiri red chillies, but be sure to decrease the amount by about 15 for optimal results.
Serving and Storing Suggestion
Typically, Idli Podi is combined with sesame oil and traditionally eaten with Idli or Dosa. This powder can be preserved for up to three months at room temperature and then utilized.
What is the reason for the name Idli Podi?
Idli Podi is a dry homemade condiment made using lentils, spices and red chillies. In tamil milagai is chillies and podi means powder, as we serve it with idli it is called Idli Milagai Podi in short Idli Podi.
How can I use Idli Podi?
Idli Podi is mixed with gingelly oil and served with idli, dosa and oothapam. You can even spread podi mixed with oil on idlis and serve it. You can mix it with ghee while serving it for kids.
How long is the shelf life of Idli Podi?
If stored and handled correctly, Idli Podi can be kept at room temperature for approximately 3 months.
What other purposes can I utilize this Idli Podi for?
This ingredient can be utilized in various ways, such as adding it to podi idlis or incorporating it into curries and stir fries to add a unique flavor. To make idli podi, simply cut up any remaining idlis and mix them with heated gingelly oil and idli podi.
What is the flavor of Idli Podi?
Idli Podi is slightly crunch from the lentils with a nutty aroma and taste from the spices.
Usually, idli podi contains gingelly oil and is typically served with idlis or dosas, but it is most commonly enjoyed with idlis, hence its name.
If you have any further inquiries regarding this Idli Podi Recipe, please contact me at [email protected]. Additionally, you can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
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📖 Recipe Card
Spice powder for Idli | Spicy powder for Idli
- 1 cup whole urad dal
You can also use whole black urad dal instead.
- 6 tablespoon chana dal
- 20 nos kashmiri red chillies
- 15 nos garlic pearls
- 1/4 tablespoon loosely packed curry leaves
- 1 tablespoon sesame seeds
- a generous pinch hing
- rock salt to taste
In a deep-bottomed pot, combine 1 cup of unskinned whole urad dal and 6 tablespoons of chana dal.
Include 20-25 red peppers. You may use equal parts of regular red peppers or solely kashmiri peppers. I opted for 20 kashmiri red peppers. Adding the red peppers to the lentils while roasting prevents them from burning.
Gently cook it over low heat, continuously stirring to prevent burning.
Cook the dals and red chillies until they are golden brown and crispy. Then, move them to the same plate and keep them aside.
Heat 1/2 teaspoon of oil and then add 15 small cloves of garlic (with the skin on).
Cook until a golden color is achieved. Move to the same dish and place to the side.
Add 1/4 cup of curry leaves.
Cook until golden and crunchy. Move to the identical dish and let it sit.
Next, incorporate 1 tablespoon of sesame seeds.
Cook until it turns a golden color and allow it to make a popping sound. Move it to the plate you used before and set it aside.
Lastly, include some rock salt.
Toast in a dry pan briefly. Move to the plate and let it rest.
Allow the ingredients to cool completely.
Pour into a dry mixing container.
Sprinkle a large pinch of asafoetida.
Grind it to a moderately coarse consistency as demonstrated in the image.
Place it onto a plate and allow it to cool.
Place in a container that is dry and utilize.
Enjoy a serving of hot idlis or dosa with Idli Podi!
You can crush and include garlic. As mine was small, I added it as is. If your cloves are larger, gently crush them before adding. Adding garlic with the skin on enhances the flavor in the podi.
You have the option of reserving 2 raw garlic cloves and adding them while grinding without roasting, which will enhance the garlic flavor.
The shade of the podi is determined solely by the type of chili and the quantity of chili used.
The crucial step in achieving ideal Idli Podi is slow roasting.
My mother always advises against roasting red chillies alone to prevent uneven roasting and burning. Roasting red chillies with dal guarantees an even roast.
Modify the level of spice to suit your taste.
You may also include a teaspoon of roasted cumin while grinding for an added burst of flavor.
It can be stored at room temperature for 2-3 months without spoiling.
If using solid asafoetida, roast it for a few seconds before adding it to the grinder. I used asafoetida powder, so I added it as is.
The blog post “Idli Podi” was published on Sharmis Passions.