Milagai Podi Uthappam – Spicy Chilli Powder Pancake Recipe
Milagai Podi Uthappam is a delightful variation of the traditional South Indian uthappam, infusing the dish with the bold and flavorful essence of Tamil Nadu’s famous Milagai Podi – a spicy, aromatic chutney powder. Known for its combination of roasted red chilies and urad dal, Milagai Podi is a popular condiment served with idli, dosa, and upma. When paired with uthappam, it elevates the experience with a rich, spicy kick that brings warmth to your taste buds. Whether served for breakfast, as a light dinner, or even in a kids’ lunchbox, this recipe makes a perfect choice for a hearty and comforting meal.
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients:
For Milagai Podi (Spicy Chilli Powder):
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1/4 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Sesame Seeds (Til Seeds) | 2 tablespoons |
| Dry Red Chillies | 10 |
| Curry Leaves | 4 sprigs |
| Garlic | 4 cloves |
| Asafoetida (Hing) | 1 teaspoon |
| Salt | To taste |
For Uthappam:
| Ingredient | Quantity |
|---|---|
| Idli/Dosa Batter | 2 cups |
| Sesame (Gingelly) Oil | As needed |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Serves: 4
Instructions:
Step 1: Preparing Milagai Podi
To start off, we’ll create the flavorful Milagai Podi. In a pan, add the white urad dal and chana dal. Roast them over medium heat, stirring occasionally, until the dals turn a golden brown.
Once the dals are roasted, add the sesame seeds, dry red chilies, curry leaves, and garlic cloves to the pan. Continue to sauté until the garlic turns light brown and the curry leaves become crispy. Add the asafoetida (hing) and sauté for just a few more seconds to release its aromatic essence.
Remove the pan from the heat and allow the mixture to cool completely. Once cooled, transfer the ingredients to a grinder and blend them into a fine powder. Set the Milagai Podi aside.
Step 2: Preparing the Uthappam
For the uthappam, if you’re making the batter from scratch, you can follow the Homemade Idli Dosa Batter Recipe. Alternatively, you can use ready-made idli/dosa batter available at stores.
Heat a dosa tawa (griddle) on medium heat and lightly grease it with sesame (gingelly) oil. Pour a small ladle of the idli/dosa batter at the center of the pan, spreading it gently into a thick, round shape.
Sprinkle a generous amount of the freshly ground Milagai Podi over the batter, then drizzle with a little sesame oil for added flavor. Let it cook for around 2 minutes, allowing the base to turn golden brown. Once the base is crisp and golden, carefully flip the uthappam to cook the other side for another 2 minutes.
Step 3: Serving
Once both sides are cooked to perfection, transfer the Milagai Podi Uthappam onto a serving plate. Repeat the process with the remaining batter and Milagai Podi.
Serve the uthappams hot with your favorite chutney. Traditional options like Kadale Chutney (peanut chutney), Tomato Onion Chutney, or any chutney of your choice complement the spicy flavor of Milagai Podi perfectly. Enjoy this flavorful South Indian breakfast as a satisfying meal to start your day, or savor it during lunch or dinner for a comforting experience.
Tip:
- You can also customize the amount of Milagai Podi used based on your spice tolerance. Feel free to adjust the level of heat by adding or reducing the number of dry red chilies.
- For a softer uthappam, you can add a little water to the batter before spreading it on the griddle.
Enjoy your homemade Milagai Podi Uthappam, a perfect fusion of Tamil Nadu’s traditional flavors with the delightful softness of uthappam!
