Idli podi or milagai podi a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, black gram, chickpeas, salt and sesame seeds. The spice mix is commonly referred to in informal speech as “gunpowder” or chutney powder.It is generally mixed with gingelly (sesame) oil or melted ghee when it is served alongside idli or dosa.
Preparation Time:5 mins Roasting Time: 5 mins Total Time:10 mins
Serving: one lunch box. Author:Mrs Sudha Ramesh
- Channa dhal : 1 cup
- Urid dhal. : 1 cup
- Red chili. : 2 cup
- Roasted gram. : 3 tbsp
- Black pepper. : 2 tbsp
- Cumin. : 3 tbsp
- Hing. : 1/2 tsp
- Curry leaves. :10-15
- Salt : 1 1/2 tsp.
- Garlic. : 5
Dry roast all the item separately in a heavy bottomed pan and keep them in a dry towel.
Cool them completely and grind them to a coarse powder.
- Adjust salt if necessary and chilies can be reduced or added up according to your taste.
- This powder is commonly called as gunpowder and it can be used in for chicken marination along with some spice powders.
You can store them in a airtight container and store them up to 6 month