What is Milagai/Idli Podi?
It is a popular side dish to Idli and Dosa, together with coconut chutney/sambar. Milagai podi is typically prepared using chana dal, urad dal, red chiles, and sesame seeds as the main ingredients. Here is how to make Idli Podi at home (Step by Step + Video Recipe). This podi can be made in bulk and can be refrigerated for up to a month in a refrigerator.
How to Make Milagai Podi Rice
Cook the basmati rice and make sure you have cooked rice a few hours earlier or the previous day to have the grains separated out well. You can also make Milagai Podi (Idli Podi) at home the previous day and keep it ready. Heat 2 tablespoons of ghee in a Kadai on medium-low flame. Add mustard, raw peanuts, urad dal, and chana dal. Allow the mustard seeds to crackle and the dal and peanuts to get roasted well until golden brown. Next, add the curry leaves, slit green chilies, turmeric powder and stir for a few seconds. Now add the finely chopped onions and saute until they turn translucent in color. Then add cooked rice, Milagai Podi (Idli Podi), and salt, and give it a good stir until all the ingredients have combined well and the rice gets well coated. Turn off the heat. Squeeze the lemon juice, add chopped coriander leaves and give the rice a good stir. Check and adjust the salt and spice levels to suit your taste buds. Serve this Milagai Podi Rice with raita and Cabbage Pakoda.
Serving Suggestions
Mix the podi 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 favorite]. You can smear it over the dosa while cooking it. I like to sprinkle some on bread toasts along with some ghee.
More Chutney Powder Recipes
Peanut Chutney Powder Flax seeds Chutney Powder Fried Gram/Hurigadale Chutney Powder Dry Coconut Chutney Powder Chana Dal Chutney Powder
Other Rice Recipes
Tomato Rice Peanut Rice Cabbage Rice Beetroot Rice Carrot Rice Curd rice Coconut Milk Pulao
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