How to Make Idli Podi | How to Prepare Idli Podi | Milagai Podi


how to make idli podi


The benefits to know how to make idli podi or milagai podi are that it is:

- Delicious
- Easy to make
- Can be stored for a long time

If you do not have the inclination or the time to make a side dish, then this podi can be a perfect fit.

The recipe that follows details how to make idli podi, and this food will have a perfect match as a side dish, not only for idli, but also for many other items like wheat dosa, roti, chapati and rice.


This dish is also known as, among others, chutney powder or chutney pudi.

Here is yet another reason to know how to prepare idli podi: If you are bored of using sambar for rice, just add the idli podi to the rice, pour a teaspoon or two of home-made ghee, mix and relish. You are most likely to enjoy this experience.

Idli Podi with Copra and Tamarind
The idli podi recipe typically does not use tamarind and dry coconut. This recipe, however, uses the said two items to give this dish a different taste.

The few and simple ingredients and few and simple cooking steps of this side dish would further kindle your interest to know how to make idli podi.

TIP
Are you planning a long-distance travel and to take food items like chapati or jowar roti?

Pack also idli podi, so you can use it as a side dish. Because it does not spoil, you can use the podi for many days.

idli podi roti
How do you use the idli podi or milagai podi with masala roti, idli or dosa?

Place this podi at the side of a plate that has, say masala roti. Make a well in the powder. Pour ghee or oil into it. Mix. Take a chunk of the roti, dip it in the mixture and then savor.

Be sure to store the idli podi in an air-tight container to keep it in a good condition and to retain its flavor and freshness for more time. The idli podi usually remains unspoilt for at least 4-5 weeks.







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Quantity: 3/4 cup

Ingredients:

1. Chana dal 1/4 cup
2. Urad dal 1/4 cup
3. Dried red chilies 5-6 or to taste
4. Dry coconut gratings / copra gratings 1/4 cup (optional)
5. Black or white til / sesame seeds 1 teaspoon
6. Jaggery small piece or to taste

Blog Post: Jaggery Benefits
7. Tamarind small piece (optional)
8. Hing / asafoetida 1 small piece
9. Oil 1/2 teaspoon
10. Salt to taste

How to make Idli Podi?


1. Turn the flame to low.

Heat a thick bottomed utensil.

Add 1/4 teaspoon of oil.

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2. Add chana dal.

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Fry till the dal turns to golden brown.

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3. Add urad dal.

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Fry till the dal turns to golden brown.

Remove and keep aside.

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4. Add the til and fry until you get the aroma or until they start to splutter.

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Remove and keep aside.
5. Add the tamarind piece.

Fry till the tamarind becomes hot.

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6. Heat the remaining oil.

Add hing.

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Fry till the hing puffs-up.

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Remove and keep aside.
7. Add chilies.

Fry till the chilies become hot.

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Remove and keep aside.
8. Add coconut gratings.

Fry till the gratings become hot or light golden brown.

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NOTE
Switch-off the stove and remove the gratings from the kadai as soon as the gratings turn light golden brown. Otherwise, the gratings will burn.

Keep the gratings separately.
9. Add all the ingredients, except the coconut gratings to a mixer jar.

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Grind to a coarse powder.

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Mix.
10. Add coconut gratings.

Grind for a few seconds or till the gratings become coarse.


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Mix.
11. Idli podi, milagai podi, idli milagai podi or molaga podi is ready.

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TIPS How to Prepare Idli Podi
1. Use tamarind powder, if you do not have tamarind.
2. You can prepare the idli podi without using oil or coconut gratings. The powder, however, may stick to your teeth when you eat the powder.