Idli Podi/Milagai Podi

#cookpadindia
#easy
#southindian
An awesome delicious Condiment from South India which is a multipurpose one at that. It is used with Idlis, Dosas and even rice with Ghee. Using it with warm Sesame or Gingely oil makes it more flavourful and yummy. I personally love it with Ghee and Jaggery is not used in this. If desired you can add it according to taste.
Idli Podi/Milagai Podi
#cookpadindia
#easy
#southindian
An awesome delicious Condiment from South India which is a multipurpose one at that. It is used with Idlis, Dosas and even rice with Ghee. Using it with warm Sesame or Gingely oil makes it more flavourful and yummy. I personally love it with Ghee and Jaggery is not used in this. If desired you can add it according to taste.
Steps
- 1
Dry roast Sesame Seeds and let them cool. Do not roast them much otherwise they tend to release oil. Roast Red Chillies until they are crisp and keep aside.
- 2
Roast Curry Leaves and Cloves too until crisp. Add a teaspoon of oil to the pan and roast Bengal Gram first. Roast until it changes colour and becomes crisp.
- 3
Similarly dry roast both the remaining dals. Add a teaspoon of oil to both of them too. Remember to roast them all separately. Let them cool down first before grinding. Grind the dals separately followed by the other ingredients.
- 4
Add Asafoetida while grinding. Store them in airtight containers and relish upto 6 months at room temperature and more if refrigerated. Use clean and dry spoon while using it.
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