Every family in South India have their own recipe for Idli/Dosa Podi/ Milagai Podi. It can be stored for three or four weeks. It is a blend of lentils and spices. Its real taste is brought out when eaten with idli or dosa. It is a quick side dish when there is little time to make breakfast. Idli/ Dosa Podi is eaten by mixing the spice powder with sesame oil.
- Oil – 1 tsp
- Dry red chillies – 1/2 cup
- Urad Dal – 3/4 cup
- Chana Dal – 1 tbsp
- White Sesame seeds – 1 tsp
- Raw rice – 1 tsp
- Hing/ Asafoetida – 3/4 tsp
- Salt – to taste
- Heat oil in a nonstick pan.
- Add the red chillies and fry them till they puff up or for 15 seconds.
- Remove the red chillies from the pan and transfer it to a plate.
- In the same pan add urad dal, channa dal, sesame seeds and raw rice.
- Keep stirring continuously until the urad dal and channa dal turns brown.
- Make sure that the dal turns brown but it must not be burnt.
- If the dal is not fried properly, the dosa/idli podi will have a raw flavor.
- Transfer the dal mixture to the plate that contains the fried red chillies and let it cool down.
- When the dal has cooled down completely, grind the the spices together in a mixer.
- Add salt to taste before grinding it.
- You can grind it to a coarse or smooth powder.
- After grinding the podi, mix it with a little oil and taste it.
If the podi is too spicy, add more salt to the powder and mix well.