Milagai Podi

Milagai Podi

I’m a podi freak. I have mentioned that in one of my earlier posts as well. I keep trying various podi recipes that have their origins in different regions of South India. One such podi that is aromatic with a unique flavor is Milagai Podi. The secret ingredient here is roasted sesame seeds. Sprinkle some of this magic spice powder over dosas or idlis along with a generous drizzle of gingelly oil or ghee and you are assured of a trip to heaven. ๐Ÿ™‚

Milagai Podi Recipe

Preparation: 20 minutes

Cuisine: South Indian

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Ingredients:

1 1/2 tsps oil/ghee for roasting the dals and spices

1 cup bengal gram dal/senaga pappu

1/2 cup black gram dal/minappapu

1/2 tbsp black pepper corns

12 dried red chillies

2 tbsps sesame seeds, dry roast for 3 mts

fistful of peanuts, dry roast for 5-6 mts (optional)

1/2 tsp hing/asafoetida/inguva

salt to taste

1 Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 4 mts. Add split gram dal, pepper corns and dry red chilies and continue to roast till the dals release their flavor and turn golden. Finally, add asafoetida and lightly roast for few seconds and turn off heat. Remove onto a plate and cool.
2 Place the cooled dals and spices along with salt, dry roasted sesame seeds and peanuts in a blender and grind to make a coarse powder.
3 Store in an air tight container and serve with South Indian tiffins like dosas and idlis with a generous helping of ghee or oil.

Idli with Milagai Podi, Sweet Ginger Chutney and Coconut Pachadi

Milagai Podi

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  chana dal
  •   red chilies

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Published:

I'm a podi freak. I keep trying various podi recipes that have their origins in different regions of South India. One such podi that is aromatic with a unique flavor is Milagai Podi. The secret ingredient here is roasted sesame seeds. Sprinkle some of this magic spice powder over dosas or idlis along with a generous drizzle of gingelly oil or ghee.

17 thoughts on “Milagai Podi

  1. Hi Sailu,

    I am a big fan of your website. When ever i want to make a dish first i visit ur site and see the varieties of any particular dish (esp green leafy veg). i am also podi freak like u:). nice recipe i will try it. thank u for ur new recipes. keep it up

  2. My MIL adds roasted coconut and jaggery to the podi and it’s pure heaven. Toast, idli, parathas – it goes into everything we make – errr .. even sprinkle on pizza and mac/cheese

  3. excellent recipe…i liked the “idly pics ”
    too. pl give me the tip to make fluffy idlis.i have a wet grinder still my idlis are not as good as hotel idlys

  4. Hi Sailu, your recipes are very good and I am following your tips for cooking. I have no time to reply for all those recipes that I have tried, sorry. I very much liked this podi for idlis. I am bored with the usual chutneys.

    Kindly clarify my doubt. My children very much like punukulu like small balls sold at Bajji’s & Pakodi’s bandi and we buy them regularly. Yesterday, being a Sunday, I tried to prepare punukulu with mina pappu and rice in equal quantities and soaked for 6 hrs and ground it to a smooth paste, after mixing salt and soda I prepared small balls. After dropping them in hot oil, but after few seconds the balls lost shape and the oil split on to me. what’s the cause I don’t know?

  5. Hi,
    I tried this podi.It came out very well.I am new to cooking.Your recipies are very explanatory.so as a new bee it is easy for me to follow up.Thanks once again.

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