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    Home

    Idli Podi Recipe

    September 16, 2022 By Aarthi 30 Comments

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    Idli Podi Recipe with step by step pictures. This Idli Milagai Podi Recipe made with Urad dal , Toor Dal and Garlic.

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    TABLE OF CONTENTS
    1. Idli Podi Recipe | Idli Milagai Podi Recipe
    2. Idli Milagai Podi Recipe step by step pictures
    3. Frequently Asked Questions

    Idli Milagai Podi

    South indian staple food is idli, we make idli's most time of the week. Hubby loves idli's and dosas. When we don't have time to make any side dish, the first thing which i go for is my mother's idli podi. It is spicy full of flavour, i love it all time. There is nothing better than this. I love this version of idli podi, but there are so many way of making it. I will post those soon.

    Ingredients for Idli Podi Recipe

    • Urad Dal / Ulundu Paruppu - 1 cup
    • Toor Dal / Tuvaram Paruppu - ⅓ cup
    • Dry Red Chilli -8 (I used 4 kashmiri chilli & 4 regular spicy chilli)
    • Garlic - 6
    • Curry leaves a handful
    • Asafoetida / Hing / Kaya Podi - 1 tsp
    • Salt to taste
    • Oil - ½ tsp + ½ tsp

    Dry Red Chilli :

    Dry red chilli is a condiment that enhances the flavour and colour of food. It contains medicinal and homoeopathic properties. We provide red chillies that are uniform in shape and size. It is mostly used to season foods. The chillies have a strong flavour.

    Urad dal :

    When cooked, urad has an earthy flavour and an unusual mucousy texture.

    Garlic :

    Garlic has a distinct, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. Sulfur compounds, such as diallyl disulfide, contribute to the mustard-like flavour profile. It loses its acrid raw flavour when dried and crushed into garlic powder, making it ideal for seasoning dishes.

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    How to make Idli Podi Recipe (Idli Milagai podi)

    1. Heat a heavy bottom pan. Add in dry red chilli and start roasting till they turn golden. It will take around 5 mins. Remove them to a plate to cool down.
    2. Take curry leaves in the same pan and roast them for 2 mins, till they turn dry.
    3. Remove them to the same plate to cool down.
    4. Heat ½ tsp of oil in the same pan. Add in urad dal and roast them for 5 to 7 mins till they turn golden.Remove them to the same plate to cool down.
    5. Heat ½ tsp oil again in the same pan. Add in toor dal and roast them for 5 to 7 mins till they turn golden. Remove them to the same plate to cool down.
    6. Allow all the roasted spices and dals to cool down.
    7. In a good blender. Add in roasted dry red chilli, roasted curry leaves, garlic, asafoetida. Give this a good blend so the chillies get powdered.
    8. Now add in the dals along with some salt to taste. Blend them again till they get fine powder.
    9. Let them cool a little. Store this in a dry air tight container for several weeks.
     

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Idli Podi Recipe | Idli Milagai Podi Recipe

    Idli Podi Recipe with step by step pictures. This Idli Milagai Podi Recipe made with Urad dal , Toor Dal and Garlic.
    4.50 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Blending Time 10 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine Indian
    Servings 2 cups

    Ingredients
      

    • 1 cup Urad Dal / Ulundu Paruppu
    • ⅓ cup Toor Dal / Tuvaram Paruppu
    • 8 Dry Red Chilli I used 4 kashmiri chilli & 4 regular spicy chilli
    • 6 Garlic
    • Curry leaves a handful
    • 1 tsp Asafoetida / Hing / Kaya Podi
    • Salt to taste
    • ½ tsp + ½ tsp Oil

    Instructions
     

    • Heat a heavy bottom pan. Add in dry red chilli and start roasting till they turn golden. It will take around 5 mins. Remove them to a plate to cool down.
    • Take curry leaves in the same pan and roast them for 2 mins, till they turn dry. Remove them to the same plate to cool down.
    • Heat ½ tsp of oil in the same pan. Add in urad dal and roast them for 5 to 7 mins till they turn golden.Remove them to the same plate to cool down.
    • Heat ½ tsp oil again in the same pan. Add in toor dal and roast them for 5 to 7 mins till they turn golden. Remove them to the same plate to cool down.
    • Allow all the roasted spices and dals to cool down.
    • In a good blender. Add in roasted dry red chilli, roasted curry leaves, garlic, asafoetida. Give this a good blend so the chillies get powdered.
    • Now add in the dals along with some salt to taste. Blend them again till they get fine powder.
    • Let them cool a little. Store this in a dry air tight container for several weeks.

    Notes

    1)I doubled the batch of this podi.
    2)Store this in a dry air tight container. 
    3)Use clean dry spoons only.
    4)Addition of chillies, curry leaves and garlic depends to your taste.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Idli Milagai Podi Recipe step by step pictures

     
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    You will need urad dal, toor dal, dry red chilli,
    curry leaves, garlic, asafoetida and salt
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    start by roasting dry red chillies
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    when they turn golden, remove them to a plate
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    Now give curry leaves a quick stir till they turn dry
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    remove them to a plate
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    heat few drops oil oil in the same pan..
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    add your urad dal in..
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    roast this till they turn golden
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    remove them to a plate
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    heat few more drops of oil
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    add in toor dal...
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    roast this again till golden
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    remove to a plate
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    Allow all these stuff to cool completely..
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    take a mixer
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    add in the garlic, roasted chilli and curry leaves
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    sprinkle some asafoetida and blend them well.
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    now add in the roasted dals, i added few more curry leaves too..
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    add in salt
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    and make into a fine powder
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    Store them in an air tight container..
     

    Frequently Asked Questions

    Why is idli podi called gun powder?

    Karuveppilai podi is made of curry leaves, paruppu podi is made of lentils and various spices, and idlii podi is made of sesame seeds and lentils and is known as "gunpowder" because of its explosive flavour.

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. WeR SAHM

      at

      aromatic and flavourful podi!!! lovely pics!!

      Reply
    2. Priya

      at

      Mom's recipes always rocks, lovely podi.

      Reply
    3. Sona S

      at

      Nice color of podi. I love the addition of garlic and curry leaves.

      Spill the Spices

      Reply
    4. Anonymous

      at

      i have two questions ..
      1- do you wash the dals or use it just like that from the packet ??
      2- does addition of garlic makes the powder wet and would not it get spoilt if kept at room temperature ?
      3 - how long can this powder be used , without getting spoilt

      thanks

      Reply
    5. Aarthi

      at

      @Anonymous

      1)No we dont wash the dals, it is just sorted for stones or any yucky stuff and then used.

      2)No adding garlic doesn't make the podi wet. and it wont get spoiled.

      3)It can be use for upto a month. If you are going to use more than that, just put the podi in fridge.

      Reply
    6. VineelaSiva

      at

      The podi looks very flavouful Aarthi.

      Reply
    7. Anonymous

      at

      does the garlic need to be roasted?

      Reply
    8. Aarthi

      at

      @AnonymousYou dont need to roast garlic..

      Reply
    9. suchi

      at

      Could u post how to make sambar podi

      Reply
    10. Shrikant

      at

      Madam,
      Up till now we were using MTR Idali Chatani Powder.Thanks
      Shrikant tillu

      Reply
    11. Torviewtoronto

      at

      idly podi looks wonderful

      Reply
    12. padma priya

      at

      Lovely idli powder,can have with idlis and dosas too,love it.
      http://www.soundaryasbeautyworld.com.

      Reply
    13. shalini selvi

      at

      Hey Aarthi....

      This s Shalini
      I made this using ur recepie... It tastes very good with Idli & Dosa ...

      Also nowadays I am seeing u in TV shows.... Keep Going...

      Very pround to say that we were sitting next to each other in the initial days of Yummy tummy(Hope u remember)...

      Reply
    14. Aarthi

      at

      @shalini selviHai Shalini..How can i forget u da..Just call me some day..

      Reply
    15. Anonymous

      at

      Hi arthi, Can we add channa dal to this podi

      Reply
    16. Aarthi

      at

      @AnonymousIf you want you can add chana dal..

      Reply
    17. Anonymous

      at

      Hi. How to use the podi. Dry or made into a gravy..

      Reply
    18. Aarthi

      at

      @AnonymousTake a tblspn of podi and mix it with some oil, sesame oil is prefered. Have it with idli or dosa.

      Reply
    19. Anonymous

      at

      Tried making it today.. Turned out to be very tasty 🙂
      Thanks for sharing!

      Reply
    20. sathya

      at

      Thanks for the recipe.

      Reply
    21. sathya

      at

      Nice recipe thank you...

      Reply
    22. Murush Adavan

      at

      I tries tis yesterday. it came out very well. thank you

      Reply
    23. Murush Adavan

      at

      i tries this yesterday,. it came out very aromatic. I likes very much, thank you.

      Reply
    24. Anonymous

      at

      Thanks for ur wonderful recipe . I got a small doubt. Wt will happen if I mix the podi with gingelly oil in a glass container, refrigerate n keep it for long. Heat it before use n consume . Can it be used like this. Can I mix it n take along while going on along tour. Is it right to use to mix n keep for long. Any side effects. Kindly advise

      Reply
    25. Aarthi

      at

      @Anonymousyes u can do like that as well..u dont have to heat it..u can put it at room temp for 4 to 5 days..

      Reply
    26. Pratibha

      at

      Can we use this podi with ghee as well?

      Reply
    27. Aarthi

      at

      @Pratibhayes ofcourse u can use ghee, taste delicious with ghee..U can use coconut oil

      Reply
    28. MI-Mercy Home,

      at

      Which dal is best and makes it tasty...thur
      dal or Channa dal...in some other recipes I noticed that they used Channa dal and some used boiled rice too

      Reply
      • Aarthi

        at

        we always use toor dal and urad dal

        Reply

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