Idli Podi (Milagai Podi)

Idli Podi or Milagai Podi also popularly known as gun powder is an easy to make accompaniment which goes very well with Idlis, Dosas or even Steamed Rice. Here is how to make it.

I always thought the only accompaniments that an Idli can have were Sambar and Coconut Chutney.

It was only during my stay in Bangalore, I came to know about the various options that can be served along with Idli, Dosa or other South Indian breakfast dishes.

Idli Podi was one of them and also a very new dish for me!

When I reached Bangalore for the first time, my neighbour aunty offered me some breakfast that had fluffy, soft Idlis along with Radish Sambar, sprinkled with some yellow crunchy powder and ghee oozing from the sides.

I loved the flavour of that powder so much that I asked her about it.

She said it’s Idli Podi and that the powder is 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 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 Podi is amazing and is sure to take your Idlis on a next level.

And it was so easy to make, that now I always have this Podi in my fridge stored in an airtight container.

There is no looking back and it is always served with my South Indian meals. 

Here are two of my other favourite Podi recipe, that are also made at home – Karivepaku Podi and Andhra Style Peanut Chutney Powder.

So, if you also want to add that extra flavour and taste to your Idlis or even your South Indian meals, do give this simple Idli Powder recipe a try.

What is Idli Podi?

It is a spicy dry powder which is served as an accompaniment with Idli, Dosa, Upma or even with South Indian meals of Rice and Sambar. 

It is also known as Milagai Podi, Gun Powder, Chutney Podi or Idli Karam Podi.

This Powder can spice up or add flavour to your simple meals and make them rather interesting. 

Ingredients

To make this Podi, you will need – urad dal, chana dal, sesame seeds, hing, curry leaves, dry red chillies and coconut. 

Dry roast everything separately, cool down and then grind to make a powder. 

If you do not have fresh coconut, you can also roast dessicated coconut and add it in this recipe. 

Storage 

Idli Powder can be made in bulk and can be refrigerated for up to a month in a refrigerator. 

Pro Tips by Neha

Always roast the lentil on low heat. It will make sure they are roasted till inside and gets very crunchy.

You can also add some sesame seeds to this Milagai Podi. Roast them separately with lentils.

You can grind the podi slightly coarse if you like more crunchy texture.

Add Kashmiri Red Chilli Powder or Kashmiri Dry Red Chillies for a nice red color podi.

Flax Seeds Podi

Adding flax seeds in Podi is a great way to include it in our diet.

To make this podi with flax seeds, just add 1/2 cup of flax seeds along with the roasting ingredients and roast along with them until they are also slightly browned.

Then grind as mentioned in the recipe below.

How to make it with garlic?

To make Milagai Podi with Garlic, finely chop 1/4 cup of garlic.

Heat 1 tbsp oil in a pan and roast the garlic until browned and crisp.

Add it in the below mentioned recipe.

Serving Suggestions

Mix the Podi with hot sesame oil or ghee and serve it on the side with Idli, Dosa, Uttapam or even Paniyarams.

You can smear it over the dosa while cooking it and either serve it plain or add some spicy potato masala on top to make Podi Masala Dosa.

If you are stir frying the leftover Idlis, add some of this powder to add that spicy flavour to it. 

You can serve it on the side with your South Indian meals or just sprinkle it over Rice along with ghee.

It even enhances the flavour of your humble Upma recipes, do give this a try. 

I like to sprinkle some in my sandwiches too.

You might also like:

Curry Leaf Powder

Ellu Sadam

Beetroot Poriyal

Tomato Pachadi

Step by Step Recipe

Dry roast urad dal, chana dal and sesame seeds till slightly browned and fragrant.

In the same pan, add oil. When the oil is hot, add hing 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. Add salt and mix well.