Idli Dosa Milagai Podi – South Indian Chilli Chutney Powder Recipe
Idli Dosa Milagai Podi, or Chilli Chutney Powder, is an iconic South Indian condiment, deeply embedded in the rich culinary traditions of the region. This deliciously flavorful powder is traditionally paired with Idlis and Dosas, adding a delightful spicy kick that enhances the taste of these breakfast favorites. Often used as a substitute for chutneys or sambar, Milagai Podi is versatile and can be incorporated into various dishes, from curries to rice, or simply enjoyed with a dollop of ghee for an authentic experience. This chutney powder can be stored in an airtight container for days, making it a perfect pantry staple that can be enjoyed anytime.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1 cup |
| Chana Dal (Bengal Gram Dal) | 1 cup |
| Sesame Seeds (Til Seeds) | 1/2 cup |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Red Chilli Powder | 2 tablespoons |
| Asafoetida (Hing) | 1 tablespoon |
| Salt | 2 tablespoons |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serving Size: Approx. 10-12 servings
Instructions:
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Roast the Dals: Begin by roasting the urad dal and chana dal separately in a heavy-bottomed pan over medium to low heat. Stir constantly to avoid burning. Roast until both dals are lightly browned and crisp. The dals should have a crunchy texture when bitten into. Once done, transfer them to a plate to cool.
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Roast the Seeds: In the same pan, add sesame seeds and coriander seeds. Roast these ingredients until the sesame seeds begin to sputter. Transfer them to a plate and allow them to cool down.
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Optional Step – Roast Red Chilli: If you’re using dry red chillies, roast them separately in the pan until they are browned. Keep them aside to cool.
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Grind the Ingredients: Once all the roasted ingredients have cooled down, transfer them to a food processor. Grind the dals, sesame seeds, coriander seeds, and dry red chillies (if used) into a coarse powder. Grind in batches if needed for an even consistency.
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Add Seasoning: To the ground mixture, add the asafoetida, salt, and red chilli powder. Stir everything well to combine. If you used dry red chillies, they should have already been ground along with the lentils, adding an extra dimension to the flavor.
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Storage: Once prepared, store the Idli Dosa Milagai Podi in an airtight container. This chutney powder can be stored for several days, retaining its fresh flavors. It is a handy addition to your kitchen, ready to be used whenever required.
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Serving Suggestions: Serve your homemade Idli Dosa Milagai Podi with Homemade Soft Idlis or Ghee Roast Dosa for a traditional South Indian breakfast experience. You can also use it to spice up rice dishes, vegetable curries, or even sprinkle it on your favorite snacks for a burst of flavor.
This Idli Dosa Milagai Podi recipe is simple yet packed with flavors that embody the essence of South Indian cuisine. The subtle crunch from the roasted dals, the nuttiness of sesame seeds, and the aromatic heat from the chillies create a harmonious blend that complements the soft textures of idli and dosa. By making your own Milagai Podi, you can customize the spice levels and enjoy the authentic taste of South India in the comfort of your home.
This is a must-try recipe for anyone looking to explore the world of South Indian cuisine or simply add a new layer of flavor to their meal repertoire.
