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Idli Milagai Podi Recipe [made with Black Urad Dal]

A simple lentil based spice mix that can be used a side to South Indian Tiffins/ or added to rice dishes to liven it up!

Course Side Dish
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 cup Black Urad dal
  • 1/2 cup Moong dal
  • 1/2 cup Channa Dal
  • 3 no.s Red Chili
  • 2 springs Curry Leaves
  • 1/4 cup Black Sesame Seeds
  • Large Pinch Asafoetida
  • To Taste Salt

Instructions

  1. In a pan, take the black urad dal, channa dal, moong dal and red chilies and roast it till the dal turns brown. Transfer onto a plate and let it cool. [How to make Idli Milagai Podi with Black Urad dal]

  2. In the same pan roast[on low flame] the curry leaves till they turn crisp. Transfer the curry leaves onto the plate with the roasted lentils

  3. Roast the sesame seeds on low flame till they splutter. Again transfer this to the lentil mix plate

  4. Once the mixture is cool, transfer it into a mixie jar , add asafoetida powder, salt and grind to a powder.
  5. Spread the mixture on a plate to cool and then store in an air tight container and use as a side for Idli / Dosa or as a spice mix in rice / tiffin dishes

Recipe Notes

  • I like the podi[spice mix] to be a bit coarse in texture but you can also grind it to a fine powder.
  • The spice level can also be adjusted to suit your taste.
  • You can use white sesame seeds instead of the black one.
  • I have used whole black urad dal. If it is not available, you can use the split variety too.