Idli podi recipe – Idly / dosa podi – Idli milagai podi – homemade chutney powder for idly /dosa

Idli podi is a side dish which is served along with idli / dosa made with a mixture of  urad dal, channa dal, and various other spices.  There are various ways in which idli dosa podi is made, my mom’s method is different and my MIL’s method of idli podi preparation is different but each of them equally tasty.  Mom and MIL add roasted rice while making chutney powder for idly / dosa.  But whatever be the method adopted, we are always ready to have it anytime.  My  husband’s aunt used to prepare idli podi, which was extremely tasty.  I always loved her podi and every time my MIL went to Pollachi, she would get a few packets for me.  I wanted to ask her for her recipe, but unfortunately she is no more.  I loved her podi so much that my mom after watching some tv shows came up with this version of idli podi.  Though this chutney powder can never match aunt’s version, I am somehow satisfied with this for the time being.Idli / Idly is a famous South Indian breakfast item made with rice, urad dal and fenugreek seeds.  It is served with sambar, chutney or idly podi.  Though we love when all the three are served together as a side dish, but it is not possible to prepare all these daily, so I prepare either sambar or chutney, but idly podi is a must and usually prepared in advance and stored.

After my yesterday’s post on how to make soft and spongy idlis , I thought I will share this tasty idli podi – a side dish which can be served with idlis.  In Kerala, we also add coriander seeds while making idli podi but I usually avoid adding it. I like the podi which my mom and MIL makes and always ask them to make it whenever they visit us. I always feel that they make better that me or you can say “a tint of mom’s love”.   Once my stock is over, I prepare idli podi on my own.

The key to making this tasty chutney powder / idli podi is the way in which you roast them.  Roast dal well till it becomes golden brown color and you get a nice aroma.  I always prefer to roast each ingredient separately.  Also roast curry leaves on low flame, till it becomes crispy and releases a nice aroma.  The addition of hing / asafoetida powder is  must according to me as it gives a nice aroma. Usage of garlic is optional, but I prefer adding it to my idli podi as it gives an additional flavor to our chutney powder.  I can have my idlis with chutney powder alone, even without any chutney or sambar.   But always my preference for idli is my favorite potato stew, which I know cannot be made daily or due to high calorie.Iyengar style idli podi also makes use of the same ingredients except garlic.  I love the flavor of garlic but my dad doesn’t like it.  So I usually omit garlic when I make for my dad. You can also exclude garlic to get tasty iyengar style idli milagai podi.

My little one loves idli podi so much that whenever I serve her with idli / dosa, she simply eats the entire podi alone and asks for more.  During my childhood days, I still remember my mother serving idli with idli podi.  Chutney / sambar for idly was prepared very rarely, but now things have changed. In my family every person.  I rarely buy idli podi from outside, except for the times when I feel lazy to cook, I get a packet of MTR chutney powder.Don’t you think, this podi will taste great with my soft idli’s here?  Click on the picture for the recipe:

Check out my muthira podi recipe also which is again another healthy and tasty sidedish for idly.  Now to the recipe..

idli podi recipe video

idli Podi

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basic info

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preparation time: 30 mins
recipe type: spice powder
cuisine: Indian

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idli milagai podi – Ingredients required

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• urad dal / uzhunnu – 1 cup
• chana dal / kadala parippu / bengal gram – 1/2 cup
• dry red chili – 10 – 12
• curry leaves – few
• sesame seeds – 1 tablespoon
• garlic – 2 – 4
• asafoetida powder / hing – 1/4 teaspoon
• pepper corns – 1/2 teaspoon
• salt – to taste
• oil – 1/2 teaspoon

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How to prepare idli podi

1.  Heat oil in a pan, add urad dal, and roast till it becomes golden brown color and releases a nice aroma. Transfer it to a plate.

2.  In the same pan, add channa dal and roast till it becomes golden brown and transfer the contents to the same plate.

3.  Next add dry red chilly and curry leaves to the same pan and roast till curry leaves turn crisp.

4.  In the same way, dry roast peppercorns and garlic (optional) separately.  Transfer the contents to the same plate.  Also roast sesame seeds, till they crackle and change color.  Keep it separately.

5.  Leave it aside and wait till it cools completely.

6.  Once cooled, transfer the contents to a mixer jar, add the required amount of salt and asafoetida powder, and grind it to a coarse powder.

7.  Tasty idli podi is ready.  While serving mix podi with sesame oil or ghee and serve with idly or dosa.

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idli podi or idli milagai podi recipe