Idli Milagai Podi is almost seen/made in all South Indian houses. It is the best side dish for idli and dosa. Idli podi (இட்லிப் பொடி in Tamil) is a coarse powder mixture of ground dry spices that typically contains dried chilis, urad dal, and curry leaves. Again there are different versions of idli podi according to the taste and the region.
Idli podi is eaten as a dipping condiment: The diner takes a teaspoon of powder on his plate, makes a well in the center, adds sesame oil or ghee to this crater, and mixes in the powder to form a moist paste. Pieces of idli or dosa are then broken off and dipped into this tasty oil-powder mix, and eaten. To get the best taste of podi, the secret lies in the roasting part. Always dry roast all the ingredients in the low flame only.
In this method, I am using only urad dal. Always grind the mixture coarsly, you should feel the crunchiness in each bite. While making podi idli or podi dosa, just sprinkle this on the top of idli or dosa. It is that easy to prepare. Once prepared you can store it at room temperature in an airtight container and use it for a fortnight. If you want to use it for a very long time, make it in batches and store it in a ziplock bag and refrigerate it. Then transfer the required amount in a container and use it. Let us see how to prepare this recipe.
You might also be interested in Paruppu Adai.
Delicious Idli Milagai Podi is ready to relish along with Idli and Dosa.