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.
Measuring cup used 1 cup = 250 ml
- 2 tablespoons dry or desiccated coconut
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.
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.
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.
Once done turn off the flame and add it to the plate and let all the ingredients cool down completely.
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.
Store it in an airtight container. Serve this with idly and dosa with ghee.
Tips & Variations to make best Idli Podi
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- 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.
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