Milagai Podi or Idli-Dosa Podi is staple in South Indian households as a backup chutney when you are in no mood to make fresh one ! Over the years, I started merging my mom’s and mother-in-laws recipes to create my own 😝! This lentil and spice mixture is an easy-peasy item for pantry and stays for weeks to months
Vegetarian | Vegan | GF
Serving Size : ~ one16 oz mason jar
Prep ⏰: 5 mins | Cook ⏰ : 10 mins
Ingredients
1 cup urad dal
1/2 cup chana dal
1/4 white sesame seeds
8-10 dry red chillies (mix of Kashmiri and Guntur)
1 tsp jaggery
1 tsp sized tamarind
7-8 curry leaves
2-3 drops of oil
1 pinch of asafoetida salt to taste
Instructions
In a pan, dry roast the urid dal and channa dal separately until they turn golden brown and aromatic.
In the same pan, put 2-3 drops of oil and on low flame, sauté the dry red chillies and set it aside.
Turn off the flame and in same hot pan add sesame seeds, curry leaves and asafetida and roast till sesame seeds golden
Allow all ingredients to cool down completely. Add salt to taste and jaggery powder.
In a mixer grinder, grind ingredients till almost fine powder.
Allow the mixture to cool completely before storing in an air tight container. It stores well for 2-3 months. Serve with some sesame oil on side of hot Idli/Dosa and enjoy !
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