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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


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


  • 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


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  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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