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Home » Recipes » Chutney Podi

Gun Powder For Idli/Dosa|Idli Milagai Podi

Published: Mar 22, 2017 · Modified: Jan 10, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Gun Powder For Idli/Dosa|Idli Milagai Podi is an Andra-style chutney powder recipe that is easy to make accompaniment that goes very well with Idlies, dosas, or hot rice with ghee. Idli podi is made with a perfect blend of spices: red chilies, urad dal, chana dal, sesame seeds, and hing.

idli podi served in a bowl with ghee and podi idli on the side

Idli Milagai Podi Ingredients

Here is the list of ingredients required to make a gun powder recipe (idli podi)

  • Lentils – Traditionally combination of two lentils i.e., chana dal and split white urad dal are used.
  • Sesame Seeds - I have used white sesame seeds. Its easily available in Indian grocery stores.
  • Dry Red Chilies – I have used byadagi red chilies. Byadagi dry red chilies are usually less spicy and give a nice red color to the podi. If you can't find byadagi chilies, you may also use Kashmiri dry red chilies.
  • Curry Leaves: Use fresh curry leaves for better aroma and taste.
  • Coconut: You can also add dry coconut or desiccated coconut to this recipe.
  • Oil: You can use any cooking oil to roast the ingredients.
  • Hing (Asafoetida): used for flavoring. You can also use gluten-free asafoetida.

How to Make Idli Milagai Podi

Heat iron skillet and dry roast chana dal on a medium-low flame till the dal turns golden brown (about 8-9 minutes). Remove and Set aside on a plate to cool.

Then dry roast urad dal on a low flame till the dal smells nutty and changes its color (about 4-5 minutes). Set aside on a plate to cool.

step to roast chana dal and urad dal for Idli Milagai Podi collage

Then add the white sesame seeds and roast till the sesame seeds start to change color and start crackling, and set aside on a plate to cool.

step to roast sesame seeds collage

Heat 1 teaspoon of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up, and curry leaves turn dry and crispy.

step to roast dry red chilies collage

Once done, turn off the flame, add it to the plate, and let all the ingredients cool down completely.

roasted ingredients for gun powder chutney powder in a plate

Once the roasted ingredients are cooled, transfer them into a blender along with hing, salt and blend it to a fine or coarse powder, depending on your preference. Then, transfer it back to the plate, mix it well with your hand.

step to blend to a smooth gun powder powder collage

Store it in an airtight container. Serve this with idli and dosa with ghee.

idli milagai podi/ gun powder recipe served in a bowl

How to Serve Gun Powder

  • Mix the gun powder chutney powder with hot sesame oil or ghee and serve it on the side of idli or dosa.
  • You can make street style Spicy Tawa Idli using the Podi [My fav one].
  • You can smear it over the dosa while cooking it.
  • Use this podi to make Milagai podi rice and Podi Idli.
  • I like to sprinkle some on bread toasts along with some ghee.

Tips & Variations to make best Idli Podi

  • Always roast the lentils on low heat.
  • You can adjust the dry chilies according to your preference.
  • I also sometimes like to add 2 tablespoons of roasted desiccated coconut to podi.
  • You can also add 1 tablespoon of flaxseeds while roasting the dals to make it healthier.
  • Idli Podi lasts up to two months in the fridge, so you can prepare in bulk and store.

Looking for more Chutney Powder Recipes?

  • Peanut chutney powder/shenga chutney pudi
  • Curry leaves chutney powder
  • Chana Dal Chutney Powder
  • Flax seeds chutney powder 
  • Fried Gram/Hurigadale Chutney Powder
  • Dry Coconut Chutney Powder
Tried this recipe?Don’t forget to give a ★ rating below
idli podi served in a bowl with ghee and podi idli on the side

Gun Powder For Idli/Dosa |Idli Milagai Podi

Bhavana Patil
Idli Milagai Podi is an easy to make accompaniment which goes very well with Idlies, dosas or hot rice with ghee.
4.72 from 7 votes
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Servings: 24
Calories : 16
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Method: Stovetop
Prep Time : 5 minutes
Cook Time : 15 minutes
Total Time : 20 minutes

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • ½ cup chana dal (bengal gram)
  • ½ cup urad dal
  • ¼ cup sesame seeds
  • 15-20 dry red chillies i used bydagi chilies (less spicy variety)
  • 2 stalks curry leaves
  • 1 teaspoon oil
  • ¼ teaspoon hing (asafoetida)
  • salt to taste

Optional Ingredients

  • 2 tablespoons dry or desiccated coconut

Instructions
 

  • Heat iron skillet and dry roast chana dal on a medium-low flame till the dal turns golden brown (about 8-9 minutes). Remove and Set aside on a plate to cool.
    Then dry roast urad dal on a low flame till the dal smells nutty and changes its color (about 4-5 minutes). Set aside on a plate to cool.
    step to roast chana dal and urad dal for Idli Milagai Podi collage
  • Then add the white sesame seeds and roast till the sesame seeds start to change color and start crackling and set aside on a plate to cool.
    step to roast sesame seeds collage
  • Heat 1 teaspoon of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up and curry leaves turn dry and crispy.
    step to roast dry red chilies collage
  • Once done turn off the flame and add it to the plate and let all the ingredients cool down completely.
    roasted ingredients for gun powder chutney powder in a plate
  • Once the roasted ingredients are cooled, transfer them into a blender along with hing, salt and blend it to a fine or coarse powder depending on your preference. Transfer it back to the plate, mix it well with your hand.
    step to blend to a smooth gun powder powder collage
  • Store it in an airtight container. Serve this with idly and dosa with ghee.
    idli podi served in a bowl with ghee and podi idli on the side

Notes

Tips & Variations to make best Idli Podi

  • Always roast the lentils on low heat. It will make sure they are roasted till inside and gets very crunchy.
  • You can adjust the dry chilies according to your preference.
  • I also sometimes like to add 2 tablespoons of roasted desiccated coconut to podi.
  • You can also add 1 tablespoon of Flaxseeds while roasting the dals to make it healthier.
  • Idli Podi lasts up to two months in the fridge, so you can prepare in bulk and store.
 
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 1tablespoonCalories: 16kcalCarbohydrates: 2.8gProtein: 1gFat: 0.2gSodium: 148mgPotassium: 34mgFiber: 0.6gSugar: 0.4gVitamin A: 50IUIron: 0.2mg
Keyword chutney pudi recipes, dry coconut chutney powder, gun powder for idli, idli podi
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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