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idli podi served in a bowl with ghee and podi idli on the side
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4.75 from 8 votes

Gun Powder For Idli/Dosa |Idli Milagai Podi

Idli Milagai Podi is an easy to make accompaniment which goes very well with Idlies, dosas or hot rice with ghee.
Course Side Dish
Cuisine Indian, South Indian
Keyword chutney pudi recipes, dry coconut chutney powder, gun powder for idli, idli podi
Diet Vegan, Vegetarian
Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 16kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

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: 1tablespoon | Calories: 16kcal | Carbohydrates: 2.8g | Protein: 1g | Fat: 0.2g | Sodium: 148mg | Potassium: 34mg | Fiber: 0.6g | Sugar: 0.4g | Vitamin A: 50IU | Iron: 0.2mg