Wednesday, 21 January 2015

Chettinad Idli Milagai Podi

Urad dal - 1/2 cup
Chana dal - 2 tsp
Dried red chilli - 20 numbers
Sesame seeds - 1/2 tsp
Curry leaves - 8 to 10 numbers
Asafoetida - 1/4 tsp
Salt to taste
Idly Podi
1. Dry roast urad dal, chana dal, sesame seeds, curry leaves separately in a hot pan. Allow to cool.
2. Grind everything along with asafoetida and little salt to fine powder.
3. Store in airtight container.  Use Milagai Podi with Gingely oil as needed.
Idli Milagai Podi Recipe
Chef's tip
1. I like Idli podi very hot, if you feel 20 numbers of red chilli too high. Reduce the number of chilli according to your spice level.
2. It's optional to add chana dal if you don't prefer omit it.
3. Always use good quality asafoetida and sesame seeds it gives very good flavour and aroma.