The unbeaten side dish for idlis is Milagai podi, irrespective of Â 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…
Yield / Serves
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
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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