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    Home

    Idli Podi Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

    36
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    Jump to Recipe Jump to Video Print Recipe

    Idli Podi Recipe with step by step pictures. Homemade idli podi also known as Idli Milagai Podi or chutney powder is made with chillies, lentils, garlic, asafoetida and curry leaves. Enjoy idli podi with idli, dosa or any tiffin items.

    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.

    Jump to:
    • About Idli Podi
    • Watch Idli Podi Video
    • Idli Podi Ingredients
    • How to Make Idli Podi (Stepwise Pictures)
    • FAQ
    • 📖 Recipe Card

    About Idli Podi

    Idli podi also known as idli milagai podi or chutney powder is a South Indian staple spice blend made with lentils, dry red chillies, garlic, asafoetida. Sometimes sesame seeds is added and the lentils used is interchanged.

    Typically it is served with idli, dosa. Some of the popular dish made with this is podi idli, podi uthappam.

    Watch Idli Podi Video

    YouTube video

    Idli Podi Ingredients

    • Urad Dal / Ulundu Paruppu
    • Toor Dal / Tuvaram Paruppu
    • Dry Red Chilli (I usedkashmiri chilli & regular spicy chilli)
    • Garlic
    • Curry leaves
    • Asafoetida / Hing / Kaya Podi
    • Salt
    • Oil

    How to Make Idli Podi (Stepwise Pictures)

    1)You will need urad dal, toor dal, dry red chilli, curry leaves, garlic, asafoetida and salt

    2)Heat oil in a pan. This is to roast dry red chillies.

    3)start by roasting dry red chillies

    4)Once chillies are roasted, remove and set aside.

    4)Now in the same pan. add in curry leaves and toast them on low heat till it gets crispy.

    5)Remove the crispy curry leaves to a plate.

    6)Add in urad dal and toast until golden brown. Remove this to a plate.

    7)Add in toor dal in the same pan. Toast till lightly golden.

    8)make sure to roast the dal until light golden.

    9)Remove all ingredients in a plate and allow them to cool.

    10)Take chillies, curry leaves, garlic, asafoetida in a blender and blend till coarsely crushed.

    11)Add in roasted dal and powder them.

    12)Now the powder is done.

    13)Store it in an air tight container.

    FAQ

    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.

    Homemade Powders to Try

    • Homemade Oat Flour Recipe
    • Homemade Rasam Powder Recipe
    • Homemade Urad Dal Flour Recipe
    • Homemade Sambar Powder Recipe
    • Kollu Podi Recipe
    • Maggi Tastemaker Recipe

    📖 Recipe Card

    Idli Podi Recipe | Idli Milagai Podi Recipe

    Idli Podi Recipe with step by step pictures. Homemade idli podi also known as Idli Milagai Podi or chutney powder is made with chillies, lentils, garlic, asafoetida and curry leaves. Enjoy idli podi with idli, dosa or any tiffin items.
    4.58 from 7 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12 servings
    Calories: 74kcal

    Equipment

    • Frying Pan
    • Blender

    Ingredients

    • 1 cup Whole White Urad Dal
    • ⅓ cup Toor Dal
    • 8 no Dry Red Chilli I used 4 kashmiri chilli & 4 regular spicy chilli
    • 6 cloves Garlic
    • ¼ cup Curry leaves
    • 1 tsp Asafoetida
    • 1 tbsp Salt to taste
    • 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.

    Video

    YouTube video

    Notes

    • Store this in a dry air tight container. Use clean dry spoons only.
    • Addition of chillies, curry leaves and garlic depends to your taste.

    Nutrition

    Serving: 1servings | Calories: 74kcal | Carbohydrates: 12g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 586mg | Potassium: 9mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 380IU | Vitamin C: 199mg | Calcium: 57mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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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. 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
    4. 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
    5. VineelaSiva

      at

      The podi looks very flavouful Aarthi.

      Reply
    6. Anonymous

      at

      does the garlic need to be roasted?

      Reply
    7. Aarthi

      at

      @AnonymousYou dont need to roast garlic..

      Reply
    8. suchi

      at

      Could u post how to make sambar podi

      Reply
    9. Shrikant

      at

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

      Reply
    10. Torviewtoronto

      at

      idly podi looks wonderful

      Reply
    11. 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
    12. Aarthi

      at

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

      Reply
    13. Anonymous

      at

      Hi arthi, Can we add channa dal to this podi

      Reply
    14. Aarthi

      at

      @AnonymousIf you want you can add chana dal..

      Reply
    15. Anonymous

      at

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

      Reply
    16. Aarthi

      at

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

      Reply
    17. Anonymous

      at

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

      Reply
    18. sathya

      at

      Thanks for the recipe.

      Reply
    19. sathya

      at

      Nice recipe thank you...

      Reply
    20. Murush Adavan

      at

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

      Reply
    21. Murush Adavan

      at

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

      Reply
    22. 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
    23. 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
    24. Pratibha

      at

      Can we use this podi with ghee as well?

      Reply
    25. Aarthi

      at

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

      Reply
    26. 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
    4.58 from 7 votes (7 ratings without comment)

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