I tasted milagai podi in jan 2011 in Wipro canteen ,hyderabad.There's a shop called as
MR & MRS IDLI in wipro canteen in which you get a variety of idlis like kanchipuram idli,snowwhite idlis, corn idlis.One of my favourites was ghee podi Idli (Idli with pure ghee topped on it & finally a liberal amont of milagai podi powder .Vow the combination is just mindblowing. .This is when I discovered & learnt thsi recipe from one of my hyderabd friend.
Every family in South India have their own recipe for Idli /Dosa Podi/ Milagai Podi. Milaga Podi where Milaga stands for "Chilli" and Podi stands for "Powder".
It can be stored for three or four weeks. It is a blend of lentils and spices. Its real taste is brought out when eaten with Idli or dosa. It is a quick side dish when there is little time to make breakfast. Idli/ dosa Podi is eaten by mixing the spice powder with sesame oil.
My condiment of choice fast became idly milagai podi, or dosai milagai podi (milagai means chili in Thamizh). This hot dipping 'sauce' is created by roasting and grinding dried red hot chillies with a few lentils, salt, and the ever present asafOetida . It is then served with gingelly or sesame oil, and then mixed up on your plate right as you begin your meal.
Ingredients
Oil – 1 tsp
Dry red chillies – 1/2 cup
Urad Dal –1 cup
Chana Dal – 1/2 cup
White Sesame seeds – 1 tbsp
Hing/ Asafoetida – 3/4 tsp
Curry leaves - 10-12
Salt – to taste
Method :
1.Heat oil in a nonstick pan.
2.Add the red chillies and fry them till they puff up or for 15 seconds.
3.Remove the red chillies from the pan and transfer it to a plate.
4.Next fry the curry leaves & keep aside
5.In the same pan add urad dal, channa dal, sesame seeds .
6.Keep stirring continuously until the urad dal and channa dal turns brown.
7.Make sure that the dal turns brown but it must not be burnt.
8.If the dal is not fried properly, the dosa/idli podi will have a raw flavor.
9.Transfer the dal mixture to the plate that contains the fried red chillies and let it cool down.
10.When the dal has cooled down completely, grind the the spices,curry leaves & asafoetida together in a mixer.
11.Add salt to taste before grinding it.
12.You can grind it to a coarse or smooth powder.
13.And thats it - store in an air tight container and every time you go for idli's/dosa's, take required amount of powder, add some vegetable oil/sesame oil, mix and then scoop it with a dosa/idli piece and enjoy
Tips:
1.Serve this along with sesame oil. The amount of chillies be adjusted according to ones taste.
2.If the podi is too spicy, add more salt to the powder and mix well.
3.You can add 1 tsp mustard seeds + 2 garlic pods + 1 tbsp grated dry coconut to above recipe
MR & MRS IDLI in wipro canteen in which you get a variety of idlis like kanchipuram idli,snowwhite idlis, corn idlis.One of my favourites was ghee podi Idli (Idli with pure ghee topped on it & finally a liberal amont of milagai podi powder .Vow the combination is just mindblowing. .This is when I discovered & learnt thsi recipe from one of my hyderabd friend.
Every family in South India have their own recipe for Idli /Dosa Podi/ Milagai Podi. Milaga Podi where Milaga stands for "Chilli" and Podi stands for "Powder".
It can be stored for three or four weeks. It is a blend of lentils and spices. Its real taste is brought out when eaten with Idli or dosa. It is a quick side dish when there is little time to make breakfast. Idli/ dosa Podi is eaten by mixing the spice powder with sesame oil.
My condiment of choice fast became idly milagai podi, or dosai milagai podi (milagai means chili in Thamizh). This hot dipping 'sauce' is created by roasting and grinding dried red hot chillies with a few lentils, salt, and the ever present asafOetida . It is then served with gingelly or sesame oil, and then mixed up on your plate right as you begin your meal.
Ingredients
Oil – 1 tsp
Dry red chillies – 1/2 cup
Urad Dal –1 cup
Chana Dal – 1/2 cup
White Sesame seeds – 1 tbsp
Hing/ Asafoetida – 3/4 tsp
Curry leaves - 10-12
Salt – to taste
Method :
1.Heat oil in a nonstick pan.
2.Add the red chillies and fry them till they puff up or for 15 seconds.
3.Remove the red chillies from the pan and transfer it to a plate.
4.Next fry the curry leaves & keep aside
5.In the same pan add urad dal, channa dal, sesame seeds .
6.Keep stirring continuously until the urad dal and channa dal turns brown.
7.Make sure that the dal turns brown but it must not be burnt.
8.If the dal is not fried properly, the dosa/idli podi will have a raw flavor.
9.Transfer the dal mixture to the plate that contains the fried red chillies and let it cool down.
10.When the dal has cooled down completely, grind the the spices,curry leaves & asafoetida together in a mixer.
11.Add salt to taste before grinding it.
12.You can grind it to a coarse or smooth powder.
13.And thats it - store in an air tight container and every time you go for idli's/dosa's, take required amount of powder, add some vegetable oil/sesame oil, mix and then scoop it with a dosa/idli piece and enjoy
Tips:
1.Serve this along with sesame oil. The amount of chillies be adjusted according to ones taste.
2.If the podi is too spicy, add more salt to the powder and mix well.
3.You can add 1 tsp mustard seeds + 2 garlic pods + 1 tbsp grated dry coconut to above recipe
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