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. Essentially, a coarse spice mixture used as a condiment on the side for South Indian breakfasts, such as idlis and dosas. It is typically prepared with chana dal, urad dal, red chilies, and sesame seeds. However, it can also be used as a multipurpose spice mix to enhance the taste of 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 typically served as a substitute for traditional chutney recipes, often accompanying idlis and dosas. It is hugely popular in South Indian states, especially in Tamil Nadu 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.

My mother shared this Idli Podi recipe, and she likely learned it while living in Guntur before her marriage. She moved to Udupi after her marriage, returning to her birthplace, but she did bring several recipes from Andhra Pradesh with her. Gunpowder or Idli Milagai Podi is one such recipe that our family embraced. She used to prepare this frequently, and I would enjoy it with set dosa and most of the other 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 numerous, and there is no hard and fast rule for using it with idlis, dosas, 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 flavoured, but it is not a mandatory step. Additionally, if you prefer a spicy Idli Podi recipe, increase the number of red chillies by 5-7. Conversely, if you find this recipe too spicy, increase the quantity of urad dal and channa dal by 1-2 tablespoons. Lastly, roast all the spices in coconut oil or ginger oil, as this helps to elevate the flavour of the spice mix. Additionally, once prepared, store it in an airtight container to maintain a longer shelf life.

Finally, I request that you check my other Masala Powder Recipe collections on my blog. Additionally, we offer recipes for rasam powder, sambar powder, bisi bele bath masala, garam masala, pav bhaji masala, and vangi bath masala. In addition, do visit my other recipe collection,

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

About Idli Podi

It is a simple and flavoured 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 used in daily 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 often mixed or topped with most South Indian breakfast recipes to make them more tasty and flavorful.

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

🎉 Fun Fact:

Did you know? In traditional Tamil households, masala podi or idli podi was once considered the “bachelor’s chutney” — because it needs no grinding, no refrigeration, and no fuss, making it a go-to for college students and single men staying away from home!

Chef Tips for Idli Podi

The idli podi or gunpowder masala recipe is super simple to prepare, yet some easy and critical tips can make it even better.

1. Roast Each Ingredient Separately – All the lentils, red chilli and spices should be roasted separately. Each ingredient has its roasting point, and hence, roasting it separately enhances the flavour.
2. Add Salt and a Hint of Jaggery – Using rock salt, compared to powdered salt, makes it more flavorful and authentic. Also, adding a hint of sweetness via jaggery helps to balance the flavour.
3. Hing is Your Secret Weapon – Adding hing while roasting elevates the aroma of the podi. Also, it helps in digestion.
4. Texture Matters, Keep It Coarse – It should have a grainy, slightly crunchy texture that allows it to be easily mixed with breakfast meals or rice.
5. Store Smart – Cool the podi completely before storing in an airtight container. Lasts 2–3 months without refrigeration if stored dry, longer if refrigerated.

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 a 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, ensure that you roast on a low flame; otherwise, the dal will burn and not develop its aroma.
• Also, grind the chilli first and then add the 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 idlis.
• Finally, Idli Podi Recipe tastes great when the flavours are balanced.