Idli Powder or Idli Milagai Podi was so new to me when I reached Bangalore for the first time and the neighbour aunty offered me the breakfast of fluffy, soft idlies and Radish Sambhar, sprinkled with some yellow powder and ghee oozing from the sides. She said it’s Idli Podi and that the powder is very versatile in terms of its use and can be sprinkled on dosas or on top of rice or can be had as a side with any meal. I was intrigued I must say. And then when I saw the same powder in all of the meal places around city, I knew how important it is in the South Indian cuisine. On asking the name, I got many answers and the one which looked easy to remember was Gun Powder. Why Gun, I have no clue, but the taste of this Idli Powder is amazing and is sure to take your Idlies on a next level.
Idli Podi can be sprinkled over idlies and then some ghee is poured on top. It makes a great combination. You can also sprinkle some of the podi while making dosas. The dry powder sticks to the slightly wet batter and gives a wonderful flavor to the dosas. You can also serve this powder along with some steamed rice drizzled with ghee. Idli Powder can be made in bulk and can be refrigerated for up to a month in a refrigerator. Here is how to make Idli Powder.
Appliance required – Grinder
- Urad dal - ½ cup
- Chana dal - ½ cup
- Til / sesame seeds - 2 tsp
- Oil - 2 tsp
- Heeng / Asafoetida - ¼ tsp
- Curry leaves - 15-20
- Dry red chilies - 20-25
- Fresh grated coconut - ¼ cup
- Dry roast urad dal, chana dal and sesame seeds till slightly browned and fragrant.
- Remove in a plate.
- In the same pan, add oil.
- When the oil is hot, add heeng and curry leaves.
- Fry for a few seconds.
- Add dry red chilies and fry for a few seconds.
- Add coconut and fry till slightly browned.
- Remove in the same plate.
- Let the mixture cool.
- Grind in a grinder to make a smooth powder.
- Store the powder in an airtight container for up a month in refrigerator.
Coconut chutney is a good option to serve along with Idli Powder and Idlies.