Idli Podi, also known as Gun Powder or Milagai Podi, is a dry chutney powder made with roasted spices and pulses. It’s a simple and handy side dish in many Kerala homes, especially for idli and dosa. When mixed with coconut oil or gingelly oil, it becomes a quick and tasty dip.
Though it’s common across South India, each region has its own version. In Tamil Nadu, it’s called Milagai Podi, and in Andhra, it’s spicier. In Kerala, the podi is usually milder, with a balanced mix of flavour and spice-enough to enjoy without overpowering the main dish.
The recipe is straightforward. Urad dal and chana dal are roasted until golden. Dried red chillies, sesame seeds, curry leaves, and a bit of hing (asafoetida) are added for taste. Everything is dry-roasted slowly to bring out the aroma. Once cooled, it’s ground coarsely with salt. Some families add a pinch of jaggery for slight sweetness.
Kerala-style idli podi is less oily, and often made in small batches to keep it fresh. It’s usually stored in a dry bottle and used as needed, especially on busy mornings or lazy evenings.
This podi is not just for idli and dosa. It can be sprinkled over rice with a spoon of ghee, mixed into curd rice, or used as a simple spread inside dosa rolls.
Idli podi has no complicated story. It’s a kitchen basic-made with care, stored with love, and always there when you need something quick and tasty. Just a spoonful brings warmth and flavour to the plate.
Idli Podi
Description
Idli Podi is a flavorful, spicy powder served as a condiment with idli or dosa. It can be mixed with gingelly oil or coconut oil to form a paste that's rich, aromatic, and deeply satisfying.
Ingredients
Instructions
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Clean all the ingredients thoroughly—this includes urad dal, chana dal, Kashmiri red chillies, and black pepper. Ensure they are completely dry before roasting.
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Heat a thick-bottomed pan on medium flame. Add the urad dal and chana dal first, and roast them for a few minutes until they begin to turn light golden and aromatic.
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Next, add the Kashmiri red chillies and black pepper. Continue roasting all the ingredients together, stirring constantly to avoid burning. Once everything is well roasted and the dals have a rich golden color, switch off the flame.
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Allow the roasted mixture to cool completely before grinding. This step is crucial to retain the flavor and ensure a crisp texture.
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Transfer the cooled ingredients to a dry mixer jar. Add the required amount of salt, and grind the mixture into a coarse powder. The texture should not be too fine—traditional Idli Podi has a grainy feel.
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Store the powder in an airtight container. Keep it in a cool, dry place. It stays fresh for several weeks, and you can refrigerate it for extended shelf life.
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To serve, mix a spoonful of idli podi with gingelly oil or coconut oil to make a thick paste. This can be served alongside hot idlis or crispy dosas as a tasty dip.