Idli Milagai Podi | Gun Powder

Idli milagai podi | Idli podi | milaga podi | gun powder | South Indian podi variety | podi recipe for Idli / dosa with step by step pictures and video recipe. Check out the idli podi video and if you like the video pls SUBSCRIBE to my channel

Idli milagai podi | Idli podi | milaga podi | gun powder | South Indian podi variety | podi recipe for Idli / dosa is a staple South Indian dry side for Idli/dosai. Podi comes so handy for busy days. Gun powder stays good for 2-3 months if stored in a proper airtight container.

Idli/ Dosai is one common breakfast at home. Ever since childhood days there will always be few podis in Amma’s kitchen. Next to Sambar podi, rasam podi and idli Milagai Podi will always be loaded with podi. In addition to these basic podi, Podi varieties like Coconut podi, Karuveppilai podi, Dhaniya podi, Poondu podi and Coriander podi are also common at home. These podi happens in rotation.

Till date whenever we are traveling while thinking about the food to pack. Podi Idli and puli sadam are two instant items that always come to my mind. Mostly my basic like Idli Milagai Podi are always sent from India either from Amma or MIL. If they are here staying with us they will make a fresh batch.

During my India travel I posted podi Idli in a IG story and since then people have been asking me for Idli Milagai Podi recipe. After coming back I had the stock Amma left and few months before MIL made a fresh batch as usual I missed noticing the steps.

MIL will be traveling soon so she started preparing all podi varieties. I always thought preparing podi is a lot of work and didn’t even try learning it. After seeing the preparation I realized how ignorant I was. With minimal ingredients and less time idli Milagai Podi was prepared.

Previously I used to make a separate   Idli Milagai Podi for my son as he can’t stand spicy food. Whenever we eat milagai podi he gets so tempted and because of that I prepare a version without red Chilli. I will post the recipe for that soon . Recently with few changes to the Idli podi recipe even my 6 year old started eating the podi.

This proportion works perfect for our family spice level. If you prefer less spicy podi try this and I am sure it will be a big hit in your home too.

I have posted few  Idli /Dosai recipes with different grain in TMF,

Millet Idli

Quinoa Idli

Hand pound rice Idli

Brown rice idli

Cracked Wheat idli

Podi recipe collection 

Idli Milagai Podi

Idli milagai podi is a staple South Indian dry side for Idli/dosai. Podi comes so handy for busy days. Gun powder stays good for 2-3 months if stored in a proper airtight container.

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Course: Podi

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Urad dal - 1/2 cup
• Channa Dal - 1/2 cup
• White sesame seed - 1 tbsp
• Oil - drop
• Red Chilli - 7 adjust according to your spice level
• Jaggery - 1/2 cup optional
• Salt - as needed
• Hing - 1 tsp

Instructions

• Dry roast Urad dal and Channa dal till the dal turns golden brown. Transfer them to a plate and let it cool down
• Add sesame seed to the pan and dry roast till it starts pops. Add it to the dal mixture
• Add a drop of oil and sauté red Chilli till it roasted well. Let it cool down separately
• After the dal is cool, grind into fine powder in the big mixie jar
• In a small mixie add the red Chilli and grind it into fine powder
• Combine the dal and red Chilli in the big mix and grind it once
• Add salt, hing and jaggery and grind once/twice
• Store it an airtight container

Video

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Notes

1. If your doubtful about burning the dal sauté both dals separately
2. Keep sauting to avoid few dal getting burnt
3. Cool the dal and red Chilli well before grinding
4.  I have used two jar so that red Chilli is finely powdered and podi I not coarse
5.  Grind the podi in your preferred texture. In our home we like the podi fine
6. Adjust red Chilli according to your spice level
7. Adjust jaggery according to the sweetness you prefer
8. Curry leaves can also be sautéd and added for extra flavour
9. Store the podi in a dry clean dhabba for longer shelf life and use dry spoon
10.  I added a drop of oil while dusting red Chilli so that red Chilli flavour won’t get into nose. Avoid using much oil for longer shelf life

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Ingredients:

Urad dal - 1/2 cup

Channa Dal - 1/2 cup

White sesame seed - 1 tbsp

Oil - drop

Red Chilli - 7 (adjust according to your spice level)

Jaggery - 1/2 cup (optional)

Salt - as needed

Hing - 1 tsp

How to make Idli podi with step by step pictures :

• Dry roast Urad dal and Channa dal till the dal turns golden brown. Transfer them to a plate and let it cool down

• Add sesame seeds to the pan and dry roast till it starts popping. Add it to the dal mixture
• After the dal is cooled, grind into fine powder in the big mixie jar

• Add a drop of oil and sauté red Chilli till it roasted well. Let it cool down separately
• In a small mixie add the red Chilli and grind it into fine powder

• Combine the dal and red Chilli in the big mix and grind it once
• Add salt, hing and jaggery and grind once/twice

• Store in airtight container