Monday, August 31, 2009

The best Idly Milagai podi ever!!

This recipe is a combination of my mom's and mom-in-law's. After a few trial and error episodes, I have arrived at the right combination that my family loves!!!

I love curry leaves and, I end up adding a generous heap, but it is optional. Curry leaves can be saved for a long time by separating the leaves from the stems, washing them, patting dry and then microwaving on a paper towel for about 1 to 2 minutes (microwave times vary). Cool and store in zip-top bag in a dry place.

I use 2 kinds of red chillies. One for spiciness (Thai or Tezpuri red chillies) and other for aroma and colour (Kashmiri or mild Mexican red chillies)

Urad Dal - 1 cup
Channa Dal - 1 cup
Thai red chillies - about 30 numbers or to taste
Mild chillies - about 10 - 15 numbers
Dried curry leaves - to taste (optional)
whole black pepper - 1 tsp
salt - 1 1/4 tsp or to taste

Dry roast the ingredients separately on medium-low heat until slightly brown. Roasting the red chillies with salt tends to reduce the intensity of the fumes. When roasting dal, do not over-crowd the pan. Roast in batches, if required. Allow to cool. Grind in a blender / Dry grind attachment to a coarse powder. Mix with sesame oil (gingely oil) when needed and enjoy with idly / dosa. This can be mixed with yogurt and eaten as dip for Chappati and parata.


  1. Your recipies are stimulating my taste buds. Make some of these for me, back at home...