Idli Podi Recipe | Idli Milagai Podi – Magic Gun Powder

Idli Podi Recipe | Idli Powder | Idli Milagai Podi | Gun Powder Recipe with detailed photo and video recipe. Basically, a coarse spice mixture condiment used as a side dish for South Indian breakfasts like idli and dosa. It is typically prepared with chana dal, urad dal, red chilies, and sesame seeds and is popularly used for Idlis as a dipping condiment. However, it can also be treated as a multipurpose spice mix that can be a taste enhancer for any breakfast recipe.

Idli Podi Recipe | Idli Powder | Idli Milagai Podi | Gun Powder Recipe with step-by-step photo and video recipe. Podi recipe is generally served as a substitute for traditional chutney recipes when served with idli and dosa. It is hugely popular in South Indian states, especially in Tamilnadu and Andhra Pradesh. Apart from being a breakfast magic powder, it is also served with rice and even with roti and chapati as spicy condiments.

This recipe of Idli Podi was shared by my mother and perhaps she learned this recipe while she was living in Guntur before marriage. She moved to Udupi after marriage to her birthplace but did bring several recipes from Andhra Pradesh. Gunpowder or Idli Milagai Podi is one such recipe that was embraced by our family. She used to prepare this frequently and I used to enjoy this with set dosa and most of the South Indian breakfast recipes. Moreover, I used to enjoy this even with boiled rice, curd rice, and even with bread toast. In short, the use of this spice mix is myriad and there is no hard and fast rule to use it for idli, dosa, or rice.

There are several variations to this simple Idli Milagai Podi recipe and I have prepared one such recipe. Firstly, this recipe can also be prepared with dried coconut and added while frying with other spices. In Karnataka, we add dry coconut to make it more flavored but not a mandatory step. In addition, if you prefer to have a spicy Idli Podi recipe, then increase the number of red chilies by 5-7 in numbers. Vice versa, if you find this recipe too spicy, increase the quantity of urad dal and channa dal by 1-2 tbsp. Lastly, roast all the spices in coconut oil or gingerly oil, as it helps to elevate the spice mix flavor. Also, once prepared store it in an airtight container for longer shelf life.

Finally, I request you to check my other Masala Powder Recipe Collection from my blog. Especially, rasam powder, sambar powder, bisi bele bath masala, garam masala, pav bhaji masala, and vangi bath masala recipe. In addition, do visit my other recipes collection,

• Dosa Recipes Collection
• Idli Recipes Collection
• Breakfast Recipes Collection

About Idli Podi

It is a simple and flavored spice mix or blend recipe, used mainly as a condiment or taste enhancer for day-to-day meals. In other words, Idli Milagai Podi is a multipurpose spice mix powder that is used on a day to day to meals and breakfast recipes. The spice mix is prepared with a combination of lentils and Kashmiri red chilies with sesame seeds and curry leaves. The powder is mixed or topped with most of the South Indian breakfast recipes, to make it more tasty and flavored.

There are many different ways to make this simple Idli Podi or Gunpowder recipe, but the basic and simple one is to make it with lentils. With a basic lentil combination, it would yield a fine colored spice mix which makes it more attractive and multipurpose. The other popular way is to make it with dry coconut which is popular in Karnataka. The other most popular way is to make it with garlic and thus serve it with deep-fried snacks

Video Recipe

Recipe Card for Idli Milagai Podi or Gunpowder:

How to make Idli Podi with step-by-step photos:

1. Firstly, in a thick-bottomed pan heat 1 tsp oil and roast 1 cup urad dal on low flame until it turns aromatic.
   
2. Add 1 cup chana dal, 2 tbsp toor dal, and 3 tbsp sesame.
   
3. Continue to roast until the dal turns golden brown and aromatic.
   
4. Transfer to the plate and allow it to cool completely.
   
5. In the same pan heat 1 tsp oil, add 75 grams dried red chilli and a few curry leaves.
   
6. Roast until the chilli puffs up.
   
7. Also, add ball-sized tamarind and roast for a minute.
   
8. Now cool completely, transfer to the mixer jar, and grind to a fine powder.
   
9. Further add in roasted dal, 3 tsp salt, and ½ tsp hing.
   
10. Grind to a fine powder. make sure to mix in between to avoid any blockage.
    
11. Finally, store Idli Podi in air tight container and enjoy it with idli, dosa, and rice.
    

Notes:

• Firstly, make sure to roast on low flame, else the dal will burn and not turn aromatic.
• Also, grind the chilli first and then add pulses. Otherwise, the chilli will not turn to a fine powder.
• Additionally, traditionally, the idli podi is mixed with ghee or coconut oil and eaten with idli.
• Finally, Idli Podi Recipe tastes great when flavors are balanced.