Idli Dosa Milagai Podi Recipe | Dosa Podi Recipe | Idli Podi Recipe

Idli Dosa Milagai Podi Recipe

Preparation time: 5 minutes
Cooking time: 15 minutes
Makes ~ 1 cup podi
Recipe source: Amma

Ingredients:
15 dry red chillies
1 cup of split urad dal (ulutham paruppu, uzhunnu parippu)
1/4 cup of whole coriander seeds (dhania, malli)
2 strands of fresh curry leaves
1 tsp of oil
1/4 tsp of asafoetida powder (hing, perungaayam, kaayam)
1/2 tsp of salt
6 cloves of garlic, chopped (optional, but highly recommended)

How to Made Dosa Idli Milagai Podi:

• Heat the oil in a pan and add the dal, coriander seeds, and curry leaves. Roast until the dal begins to turn a darker shade of brown.
• Add the red chillies and keep roasting on low flame until the dal turns a golden brown. How dark you want it to be is up to you but Amma roasts it until a deep golden. Keep stirring and don’t let it burn.
• Switch off flame when done, remove the pan from fire, and add the hing, salt, and chopped garlic (if using). Mix well and set aside to cool completely in the same pan.
• Once cool, powder and store in an airtight container. How fine or coarse you want the powder to be is up to you. Generally, we grind it fine.

Notes:
– The amount of garlic mentioned here is the small variety we get in India. If using the larger variety, maybe around 2 cloves would be sufficient.
– The red chillies are added at a later stage so as not to over-roast them.
– Always keep the fire on low and keep stirring continuously for even roasting.
– After grinding, cool (the mixture may be warm) and store in an airtight container.
– Keeps well at room temperature for up to 2 months. I keep it for longer in the refrigeratore, but it’s better to make this podi in small batches since the flavour dwindles as you keep it longer.
– The colour of Idli Podi in the first and second picture looks a bit different due to lighting. The second and third pics are more representative of the actual colour of Dosa Podi.