Idli Milagai Podi
(from Nandini’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 5 people
Categories: Spicy powder/ Masala Powder
Ingredients
- Dry Red Chilli - 2 cups
- Urad Dal / Split Black Gram - 1 cup
- Channa Dal / Bengal Gram - 1 cup
- Moong Dal / Split Peeled Green Gram - 1 cup
- Roasted Channa Dal/ Chutnika dal/ Roasted Bengal Gram - 1 cup
- Peanuts - 1 cup
- Dry Coconut Grated - 1/4 cup
- Til / Sesame Seeds - 5 to 6 tb.sp
- Tamarind - 1 small lemon sized ball
- Asafoetida - 1 tb.sp
Directions
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Roast each of the following seperately in one t.sp oil : Red Chillies, Urad dal / Split Black Gram, Channa Dal / Bengal Gram, Moong Dal / Split Peeled Green Gram, Roasted Channa Dal/ Chutnika dal/ Roasted Bengal Gram.
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Roast them in medium/low flame and preferably in a thick bottomed vessel.
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Roast them till the aroma of the dals start coming and till they start changing colours.
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Do not over roast them or under roast them.
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Roast the Peanuts without oil. Remove the skin if they have it.
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Roast the coconut and sesame seeds one at a time without oil.
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Heat the asafoetida and the tamarind a little.
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Let them all cool down.
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Grind all them one by one in a mixer to a coarse powder.
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Mix them together. Add salt.
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Again grind the mixed powder in a mixer, little at a time.
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Store it in a clean and dry bottle. Will stay good for months.
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You can also add Fenugreek Leaves, Garlic etc according to your liking. Roast them before adding it to the powder. The measurements I have given the ones which I always take. But you can take it the way you like, you can reduce some dals and just omit some dals depending on the availability and the taste. The compulsory ones are channa dal, urad dal, red chilli, salt, tamarind. Others all you can change it according to the availability and taste.