Idli/Dosa Milagai Podi

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This is another easy no fuss idli milagai podi. Idli podi is also known as “gunpowder”. I am assuming it’s because of the heat that the powder gives off due to the number of Andhra chillies(known extensively for its heat) that go into it. This is very simple crunchy podi and can be made for a change to the store bought ones.



Tuvar Dal : 1/2 cup

Urad Dal : 3/4 Cup

Red Chillies : 6-8 depending on the heat required

Curry leaves : 1 sprig

Oil : 2 tsp, divided (1 tsp + 1 tsp)

Gingelly oil : 1 tsp

Asafoetida : 3/4 tsp

Salt : 3/4 tsp, or to taste

Method :

Heat 1 tsp oil, road the Urad dhal till it turns red. The Dal must turn crisp to the crunch. DO NOT burn it

Remove and set aside

In the same pan add another tsp, add the red chillies and curry leaves when they turn crip remove.

Again, add the Tuvar dal and roast till it turns red. The Dal must turn crisp to the crunch. Remove.

Let it cool

Once cool, add the dals to the blender along with the chillies and curry leaves add asafoetida and pulse it till it breaks down. Do not completely powder there should be bits and pieces to give the crunch and texture

Serve with a tsp gingelly oil for Dosas and Idlis.

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