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Idly Milagai Podi using Sesame

posted 6 Jul 2012, 04:30 by R A   [ updated 1 Nov 2012, 12:13 ]
Though this is the simplest side dish one could have along with Idly or Dosai, many a times if you are not careful enough the entire podi turns either salty or too spicy (Kaaram). It is really too good to dip the cooked hot idlys in the Milagaipodi mixed with Nallennai (Gingely oil) and have it after some time. My Mom's podi is very tasty and less spicy.

Urud dal 1 Cup
Channa dhal 1 cup
If it is round (gundu) red chillies make it 1 1/2 cups and if it is long ones make it 2 cups
Solid Hing - 1 small piece
Salt as per your taste (But if you use rock salt it will taste much more better)
Til (Ellu) Black - 1/2 cup

How to make it?
Fry all the ingredients one by one.
Soak Til for 1/2 an hour, dry well, fry it separately after frying all the other ingredients untill it pops. There should be no water left.
When the fried items cools down grind it in mixie coarsely.