Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, milagai podi (for idli and dosa). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Milagai Podi (for Idli and Dosa) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Milagai Podi (for Idli and Dosa) is something that I’ve loved my entire life.
In this video, we will see how to make Chutney powder. Chutney powder or Milagai podi or Idli podi is an excellent side dish for idli, dosas and upmas. Milagai podi or Molaga podi or Idli podi (commonly referred in restaurants) is a quick and easy recipe to pair with idli or dosa.
To begin with this recipe, we must prepare a few ingredients. You can cook milagai podi (for idli and dosa) using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Milagai Podi (for Idli and Dosa):
- Get 70 grams white urad daal
- Make ready sea salt
- Prepare 20 grams sesame seed Black til /
- Make ready 20 grams sesame seed white til /
- Prepare 120 grams chillies dry red
- Prepare 1 asafoetida compounded
- Make ready 2 tbsps sesame oil
Serve with Idly or dosa with generous sesame oil. Hey dear I tried this milagai podi , for dosa we all loved it so much. Rhomba rhomba nalla irundhuthu so Immediately I am typing the comment once we finished dosai dinner. Idli podi recipe a staple in south indian homes as an accompaniment for idli dosa.
Instructions to make Milagai Podi (for Idli and Dosa):
- Take a heavy bottomed kadaai and keep it on medium-high heat.
- First dry roast both black and white till until they start crackling. Do not brown them or roast them too much. They just have to be heated up so that they release their flavors and is easy to grind. After they are roasted transfer it to a plate and allow it to cool.
- Add 1 tbsp of sesame oil and fry the compounded asafoetida.
- After the asafoetida fries, remove it and put it in the blender, in the same oil add white urad dal and sea salt and roast them until urad dal turns golden brown (saute them continuously for 2 minutes).
- Transfer the roasted urad dal and salt mixture into a plate and allow it to cool.
- Add another tablespoon of sesame oil and roast the dry red chillies until they just get heated up. Do not over fry them. Transfer this to the blender and first grind this to a coarse powder.
- To this add the roasted urad dal mixture and grind.
- Now add the roasted black and white til / sesame seed and grind it to a fine powder.
- After grinding the powder, allow it to cool for 30 minutes and then transfer it to an air tight container.
Idli milagai podi or idli podi is a homemade spicy chutney powder which tastes as a great sidedish for idli and dosa. During school days, my friend Pavithra used to bring idli milagai podi as a sidedish to go with idli. Idli Podi-Idly Milagai Podi is a coarse powder prepared with red chillies, lentils and sesame seeds. It is a fantastic accompaniment with idlis and dosas. Milagai Podi is an easy South Indian spiced powder that is prepared with chana dal, urad dal, red chilies and sesame seeds.
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