Traditional Idli Milagai Podi (Gun Powder / Idli Chilli Powder)
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The unbeaten side dish for idlis is Milagai podi, irrespective of  eating hot idlis at home or taking it in lunch box or carrying it for travel. The correct proportion of the ingredients roasted in right way yields a perfect hot and red coloured Milagai podi. Though it is made by adding different ingredients i am today giving the perfect traditional Milagai podi recipe...
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Ingredients
- Bengal gram Channa dhal 1 cup and Urad dhal (Black gram dhal) 3/4 cup
- Red chillies 1 cup Destemed , Hing 1 tea spoon and Salt as required
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Instructions
- Heat a heavy bottomed broad pan. Heat it with 2 tea spoons of sesame oil.
- First roast the urad dhal to golden brown and transfer it to a plate.
- Then roast the Bengal gram in the same way and put it with the urad dhal.Add a tea spoon of hing to it and mix well.
- Add one more tea spoon of oil and fry Red chillies just for 40 seconds and transfer it to a separate plate.
- In a mixie jar powder the red chillies with salt first. Then add the grams and a quarter tea spoon of sugar to the jar and powder it coarsely. Preserve it in a air tight jar and use.
- Note: If Chillies are roasted for long time, the milagai podi becomes very dark. When applying the powder with oil idlies for travel or lunch box add a tea spoon of water with the oil to retain the softness of idlis.
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