Idli Podi - South Indian Gun PowderVeg
Learn how to make authentic Milagai Podi, popularly known as Gun Powder, at home! This versatile South Indian spice blend is a must-have accompaniment for idlis, dosas, and uttapams. Made with a flavorful mix of roasted lentils, sesame seeds, dried red chillies, asafoetida, and a hint of jaggery, this coarse powder packs a punch. Discover the perfect roasting techniques and grinding consistency to elevate your breakfast with this traditional, aromatic, and spicy dry chutney.
Ingredients
100 g Bengal Gram (Chana Dal)
100 g Black Gram (Urad Dal)
50 g Sesame Seeds
8 piece Dry Red Chilli
1 tsp Asafoetida Powder (Hing)
1 tbsp Black Jaggery Powder
1 tbsp Salt
1 tsp Oil
Instructions
1
In a pan or wok, roast Yellow Split Chickpeas (chana dal) until fragrant but not browned. Add Split & Dehusked Black Gram (urad dal) and continue roasting. Finally, mix in Sesame Seeds and roast until all ingredients are aromatic.
2
Transfer the roasted lentils and sesame seeds to a bowl and let them cool down to room temperature.
3
In the same pan, add a little oil and roast dried red chillies (Kashmiri chillies recommended) until crisp.
4
Once the chilies have cooled, add them to the bowl with the lentils. Mix in Asafoetida (hing), Black Jaggery Powder, and Salt.
5
Grind the entire mixture in a blender until it reaches a coarse powder consistency.
6
Mix the powder with gingelly oil or ghee to form a thick chutney and serve alongside idli or dosa.
Nutrition Facts
15 servings per recipe
