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Nellai Milagai Podi Or Idly Podi

4.50 from 4 votes

Nellai Milagai Podi or Idly Podi is an appetizing, flavourful and quintessential condiment in all the South Indian households and eateries that goes well with idly, dosa and upma varieties. My version of this Milagai Podi is inherited from my grandma that is with the adaptation of Nellai tamizhar-style idly podi. As this recipe has good amount of til and it is to be had with tilsesame oil mixed in it, it is heart-friendly if used frequently. It has a distinctive colour and flavour than other versions as it has black urad dhal as the main ingredient. This recipe can be prepared in bulk and stored in air-tight box for savouring it as and when required either in the form of a paste or smeared on idly or dosa. It is an ideal option for tiffin box or as a travel food.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Recipe CategoryVegetarian
CuisineSouth Indian
Servings 40


  • Black urad dhal splitted- 1 cup
  • Channa dhal- ½ cup
  • Sesame seedsTil- ¼ cup
  • Dry red chilies- 25-30
  • AsafoetidaHing- 2-3 tsp
  • Curry leaves- 2-6 twigs torn into pieces
  • Salt to taste h. Sugar- 12 tsp optional
  • SesameTil oil- 1-2 tsp for roasting


  • Roast black urad dhal, channa dhal, sesame seeds, dry red chilies and curry leaves one by one with little amount of oil till crisp and golden in colour.
    Nellai Milagai Podi Or Idly Podi - Plattershare - Recipes, food stories and food lovers
  • Bring it to room temperature and grind it into a coarse powder along with asafoetida, sugar and salt. You can grind it finely also if your family prefers that way. Transfer it to a large bowl and mix well.
    Nellai Milagai Podi Or Idly Podi - Plattershare - Recipes, food stories and food lovers
  • Store it in an air-tight container to keep the flavours intact and can be served as an accompaniment for idly, dosa and upma varieties. This recipe stays fresh for 2-3 months.


  • To have it along with plain idly or dosa, upma mix the required amount of podi with til oil and relish.
  • If you don’t like to use sesame oil, use any cooking oil or melted ghee.

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4.50 from 4 votes

Shyamala Kumar
Shyamala Kumar

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