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
Ingredients
Instructions
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0/8 steps made
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Idli podi is a South Indian spicy coarse powder used as a side dish with Idli, Dosa
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To make Idli podi first of all clean all ingredients well.
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Next, in a pan roast Urad dal, Chana dal, Kashmiri Chillies and Black pepper
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Roast till the the colour of Urad dal and Chana dal turn to light red
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Flame off and let everything cool down
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In a blender make coarse powder with required amount of salt
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Keep it in an airtight container
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When required you can use it as powder or as a paste using Oil with Idli or Dosa