Idly Milagai Podi - Gujarathi Style

Ingredients:

Bengal gram - 1/4 cup

Thuvar Dal - 1/4 cup

Urad Dal - 1/4 cup

Sesame seeds - 1/4 cup

Moong Dal - 1/4th cup

Red chillies - 2 cups

Salt - 1/4 cup

Asafodeita - 1 inch piece

Method:

In a dry pan add the sesame seeds and fry till it splutters and becomes red. Fry bengal gram, thuvar dal and urad dal one by one. Fry all of them till they turn red. Reduce the flame and fry the moong dal till it becomes red. Fry the asafodeita then the red chillies. Ensure that it doesnot turn black. Let it cool and grind sesame seeds first and transfer it to a plate. Grind all the other ingredients together to a fine powder. In the end add the sesame seeds powder and grind it again so that all the ingredients mix well. Spread on a plate to cool. Store it in an air tight container.

Idly - Dosa Powder Recipe

An instant side dish, that is readily available in almost all the south Indian homes, is this Idly Dosa powder.

Ingredients:
Urad Dal - 1 cup
Gram Dal - 1 cup
Red Chilly - 2 1/2 cups
Hing - 1 spoon
Salt - To taste

Method:
Fry all the ingredients in 1 tbsp of oil till golden brown. Spread it in a plate. Let it cool and grind it coarsely. This can be had with gingely oil.

Spicy Til Milagaipodi Recipe: The Perfect Side Dish for Idly and Dosai

If you're looking for the perfect accompaniment to your Idly or Dosai, this Milagaipodi recipe is the answer. With the right balance of flavors, it adds an irresistible touch to your meals. Follow this step-by-step guide to create a delicious, less spicy Milagaipodi, just like my Mom's.

Ingredients:

• 1 cup Urad dal
• 1 cup Channa dal
• 1 1/2 cups round red chillies (or 2 cups long red chillies)
• 1 small piece of solid Hing (Asafoetida)
• Salt to taste (Rock salt preferred for better taste)
• 1/2 cup black sesame seeds (Til/Ellu)

Instructions:

1. Fry the Ingredients: Start by frying each ingredient separately until they are golden brown. This helps to enhance the flavor and aroma.

   • Fry the Urad dal until golden brown.
   • Fry the Channa dal until golden brown.
   • Fry the red chillies until they are crisp.
   • Fry the piece of solid Hing until it becomes aromatic.

2. Prepare the Sesame Seeds:

   • Soak the black sesame seeds (Til/Ellu) in water for 30 minutes.
   • After soaking, dry them thoroughly to ensure no moisture remains.
   • Fry the dried sesame seeds until they pop. Ensure all the water has evaporated before frying.

3. Grinding:

   • Once all the ingredients have cooled down, combine them.
   • Grind the mixture coarsely using a mixie (blender or grinder). Ensure not to make it too fine, as the coarse texture adds to the experience.

4. Storage:

   • Store the Milagaipodi in an airtight container to retain its freshness and flavor.

Serving Suggestion:

• Serving: Mix the Milagaipodi with Nallennai (Gingelly oil) and let it sit for a few minutes. Dip hot Idlys in this mixture and enjoy the burst of flavors.

Tips:

• Adjust the amount of red chillies based on your spice tolerance.
• Using rock salt enhances the overall taste compared to regular table salt.
• Ensure all ingredients are completely cooled before grinding to prevent moisture from affecting the powder.

Why This Recipe Works:

This Milagaipodi recipe is designed to be less spicy, making it a crowd-pleaser. The use of rock salt and the proper frying technique bring out the rich flavors of each ingredient. This traditional side dish not only complements Idly and Dosai but also elevates your meal experience with its perfect balance of spices.

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