Most of us love to pair idly/dosa with "idly milagai podi" or simply "idly podi". But many of us opt to use store brought powder thinking its a complex process to make it. On the contrary it is very easy to make at home and nothing beats the freshly ground powder!. We can use this powder as a quick fix to increase spice level in sabjis , tomato rice etc. Sharing my MILs version of this powder. Do try it and I can assure once you taste home made powder you will not think of getting store bought powder again :).
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Idly milagai podi
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Ingredients
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Preparation
1.
Dry roast both dals along with mustard and Asafetida for few
mins. Once the dals turn golden brown switch off flame. Dry roast seasame
seeds for one minute (or till they start spluttering).
2.
In pan add 1 tsp oil and roast the red chilies for few minutes.
Once they are roasted well they will bulge a bit and give out oil.
Method
1.
Cool down all the roasted ingredients separately.
2.
First grind the chilies coarsely. Add the dals and grind for
another minute. Finally add salt along with sesame seeds and grind for
another minute.
3.
Serve with idlies/ dosas :).
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Notes
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Do not change the order while roasting or
grinding.
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I have used compound asafetida.If you are
using powdered asafetida you can add it lastly while grinding.
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Adding sesame seeds to hot pan will ensure
easy and even cooking of them. Do remove them once they start spluttering
else podi will become bitter.
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Adding oil while roasting chilies will prevent
too much choking.
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You can grind the podi as smooth as you like.
We prefer it bit coarse!!
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Similarly adjust red chili according to your
spice level. If you find it too hot you can roast some more dals, powder them
and mix. This measure works best for our taste buds :).
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Store in airtight container and always use dry spoon:)
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