Dosai Milagai Podi – Spiced Chili Powder for Dosai and Idli
Dosai Milagai podi or Idli Podi also known as chili powder for idli and dosai is something that you will find in every South Indian pantry. A spicy blend that is the perfect accompaniment for Idli, dosa or Uthappam.
Servings: 30 servings
Calories: 44kcal
Equipment
- bowl
- pan
- spatula
Ingredients
- ½ cup Kadalai paruppu / Channa dal
- 1 cup Ullutham paruppu / Urad dal
- 1 cup Milagai Vathal / Whole red chilies
- ¼ cup White sesame seeds
- ½ teaspoon Perungayam / Asafetida
- 2 tablespoon Vellam / Jaggery Can use brown sugar as well
- to taste Salt
- 1-2 teaspoon Oil
Instructions
- Heat a kadai / pan on medium flame. When the pan becomes hot, add the sesame seeds and fry until golden brown. The seeds will begin to crackle as they fry. Keep stirring as they burn very quickly. Once golden brown, remove it on a plate and keep aside.
- Return the pan on heat and add about ½ teaspoon of oil. Fry the Kadalai paruppu / channa dal until golden brown. Make sure you fry them in medium heat or else they will burn quickly. Remove the fried channa dal in a separate bowl.
- Again add about ½ teaspoon of oil and fry the Ullutham paruppu / urad dal until golden brown. Remove it on a separate plate.
- Do Not Mix The Dal / Lentils Together After Frying. We, Will, Be Grinding Them Separately And Then Mix.
- Now add 1 teaspoon of oil and fry the red chilies. The chilies will turn darker in color as you fry. Remove it on a separate plate.
- In the same pan, add the salt and the asafetida and fry for about 5 seconds. Frying the salt ensures that it removes all the moisture from it which helps in longer shelf life of the chili powder. This happensreally quickly, so stay close and after couple of stirs, remove it onthe same plate as the sesame seeds.
- Let all the fried ingredients cool down to room temperature and then we will start grinding them.
- Once completely cool transfer the Kadalai paruppu in a clean and dry mixer jar. Grind it coarsely and then remove it on the same plate. Make sure you grind it very coarsely as they will be ground once again.
- Now do the same with the Ullutham paruppu / urad dal and transfer it to the same plate / bowl as the Kadalai paruppu.
- Next grind the red chilies into a very smooth powder.
- Add the ground dals to the jar now along with the red chilies and pulse few times to combine. This will also further grind the dals.
- Add the sesame seeds, salt, perungayam and jaggery at the end and pulse few more times to combine.
- Our milagai podi is ready now. Remove it in a wide bowl and let it cool down a bit before storing it in an air tight container.
- It keeps very well in the pantry for over 6 months.
Nutrition
Calories: 44kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 2g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg