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Recipe: Tasty Idli with Podi

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Idli with Podi. Idli podi is a flavorful condiment made of lentils,seeds and spices. It is known by different names such as milagai podi, gun powder, idli karam podi or chutney podi. Pudi or podi is a generic south Indian. #Idli #IdliRecipe #SpicyIdli #IdliPodi #RavaIdli #GunPowder.

Idli with Podi This is my mom's idli milagai podi recipe with garlic. I like the one with sesame seeds as well. But my husband & my daughter likes idli podi with garlic. You can have Idli with Podi using 16 ingredients and 25 steps. Here is how you cook it.

Ingredients of Idli with Podi

  1. Prepare 1/2 Cup of Toor Daal.
  2. Prepare 1/2 Cup of Urad Daal (White).
  3. You need 1/2 Cup of Moong Daal (Yellow).
  4. It's 1/4 Cup of Sesame Seeds (White).
  5. You need 1-2 Cups of Dried Red Chilis.
  6. Prepare 1 1/2 Tbsp of Asafetida.
  7. It's 1 tsp of Sugar.
  8. It's 1.5 of Teaspoons/As per taste Salt.
  9. You need of As required Sesame Oil.
  10. You need of —————————————————.
  11. It's of For the Idli:.
  12. You need of 1 Cup White Urad Daal.
  13. Prepare of 2 Cups Idli Rava.
  14. It's 1/2 Tsp of Salt.
  15. It's of 1 Tsp Fenugreek/Methi Seeds.
  16. You need of As required Oil (For greasing).

Then spoon idli podi in a jar. close tightly with a lid and keep milagai podi at room temperature. Idli milagai podi means comfort food in Tamilnadu. Idli podi or milagai podi (Tamil: இட்லிப் பொடி; Malayalam: ഇഡ്ളി പൊടി;Telugu: కారం పొడి) is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, black gram, chickpeas, salt and sesame seeds. Idli Podi-Idly Milagai Podi is a coarse powder prepared with red chillies, lentils and sesame seeds.

Idli with Podi step by step

  1. (A) To make the Podi:.
  2. Dry roast the daals separately with a few drops of oil over medium heat until you get a nice nutty aroma..
  3. Be extra careful not to burn them otherwise, it will alter the taste completely. Transfer to a large plate..
  4. Now, roast the sesame seeds just for about 2 minutes. That’s all it takes. Remove..
  5. Finally roast the red chilies. Again chilies tend to get roasted quickly so be careful not to burn them. Remove..
  6. Once all the roasted ingredients are on the plate, add asafetida, salt & sugar while still somewhat warm. Once the mixture is cooled completely, grind to a coarse powder in a dry grinder or coffee grinder..
  7. Your podi is ready to be served with idlis/dosas..
  8. Tip: Use sesame oil to mix with your podi. No other oil seems to match up to that extraordinary taste..
  9. Store in an airtight jar. Use as required..
  10. (B) For the Idli:.
  11. Wash the Daal thoroughly in a medium bowl until the water runs clear.  Soak covered in 2-3 cups of water & the Methi Seeds for about 2 hours..
  12. Place the Idli Rava in a large bowl.  Add 4-5 Cups of water & let it soak covered for about 2 hours as well..
  13. Drain the water from the Daal & the Idli Rava.  Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water until smooth & fluffy..
  14. Drain the water from the Daal & the Idli Rava. Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water until smooth & fluffy. Use a large Blender Jar to grind it..
  15. Add the soaked Idli Rava into the Blender Jar. Give it a good whip for about 30 seconds just to incorporate the Daal & Rice together..
  16. Transfer to a large bowl. Cover with a lid or Cling Wrap & leave it to ferment overnight or 8-10 hours in a warm place. Make a couple of holes on the cling wrap..
  17. Note: During hot summers, the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so.  Add Salt when ready to cook..
  18. Heat 2 cups of water in an Idli Steamer/Large Pot/Pressure Cooker/Instant Pot. Check the level of water. It should not touch the lowest Idli mold/plate..
  19. Grease the Idli molds lightly with oil.  *Use a basting brush for convenience.  Pour ladleful of batter in the greased Idli molds..
  20. Place in the Idli Steamer/large Pot/Pressure Cooker/Instant Pot carefully when the water comes to a boil on high heat. Cover.  Reduce heat to medium. Steam for 15 minutes..
  21. Note: 1) If using a Pressure Cooker do not use the weight/whistle. If you do, your Idlis will be hard as rocks.  2)If using an Instant Pot, select the “Steam” mode & use a glass lid..
  22. When done, take out the Idli Stand carefully & use a thin plastic or silicone spatula to unmold the Idlis..
  23. Serve hot bottom side up with Sambar, Coconut Chutney & Podi..
  24. Enjoy!.
  25. .

It is a fantastic accompaniment with idlis and dosas. Idli Podi (milagai podi) is a flavorful spicy chutney powder, which is mixed with ghee or sesame oil (gingelly oil) and served as an accompaniment with idli or dosa in most of the south Indian households. Idli podi or idli milagai podi is the best ever side dish for idli, dosa. Idli podi also known as gun powder is my all time favorite side dish for idli. I would choose this podi over sambar or chutney any.

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