Idli Milagai Podi Ingredients
Here is the list of ingredients required to make a gun powder recipe (idli podi).
Lentils: Traditionally combination of two lentils, i.e., chana dal and split white urad dal, are used. Sesame Seeds: I have used white sesame seeds. It’s easily available in Indian grocery stores. Dry Red Chilies: I have used byadagi red chilies. Byadagi dry red chilies are usually less spicy and give a nice red color to the podi. If you can’t find byadagi chilies, you may also use Kashmiri dry red chilies. Curry Leaves: Use fresh curry leaves for better aroma and taste. Coconut: You can also add dry coconut or desiccated coconut to this recipe. Oil: You can use any cooking oil to roast the ingredients. Hing (Asafoetida): used for flavoring. You can also use gluten-free asafoetida.
How to Make Idli Milagai Podi
Heat an iron skillet and dry roast chana dal on a medium-low flame till the dal turns golden brown (about 8-9 minutes). Remove and Set aside on a plate to cool. Then dry roast urad dal on a low flame till the dal smells nutty and changes its color (about 4-5 minutes). Set aside on a plate to cool. Then add the white sesame seeds and roast them till the sesame seeds start to change color and start crackling, and set aside on a plate to cool. Heat 1 teaspoon of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up, and curry leaves turn dry and crispy. Once done, turn off the flame, add it to the plate, and let all the ingredients cool down completely. Once the roasted ingredients are cooled, transfer them into a blender along with hing, and salt and blend it to a fine or coarse powder, depending on your preference. Then, transfer it back to the plate, and mix it well with your hand. Store it in an airtight container. Serve this with idli and dosa with ghee.
How to Serve Gun Powder
Mix the gunpowder chutney powder with hot sesame oil or ghee and serve it on the side of idli or dosa. You can make street-style Spicy Tawa Idli using the Podi [My fav one]. You can smear it over the dosa while cooking it. Use this podi to make Milagai podi rice and Podi Idli. I like to sprinkle some on-bread toast along with some ghee.
Tips & Variations
Always roast the lentils on low heat. You can adjust the dry chilies according to your preference. I also sometimes like to add 2 tablespoons of roasted desiccated coconut to podi. You can also add 1 tablespoon of flaxseeds while roasting the dals to make them healthier. Idli Podi lasts up to two months in the fridge, so you can prepare it in bulk and store it.
Looking for more Chutney Powder Recipes
Peanut Chutney Powder Curry Leaves Chutney Powder Chana Dal Chutney Powder Flax Seeds Chutney Powder Fried Gram/Hurigadale Chutney Powder Dry Coconut Chutney Powder
★ Like this recipe? FOLLOW ME onFacebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
