Idli Podi Recipe (Milagai Podi)

Updated: April 21, 2023, By Swasthi

Idli Podi is a flavorful South Indian powdered condiment made with lentils, seeds and spices. Some versions use peanuts, dried coconut and curry leaves too for added flavor. While Podi is a general South Indian word that means “powder”, this specific spicy podi is known as Idli Podi because it is served with a popular breakfast – “Idli”, steamed lentil cakes. In this post I share a recipe to make unique super flavorful and delicious Idli podi that everyone will love!

Idli podi

About Idli Podi

Idli Podi is also known as Milagai Podi in Tamil, which translates to chili/spicy powder. The Tamil word “Milagai” means chilies and “Podi” is powder. Idli Podi is known by various names across South India such as Idli karam podi, gun powder & chutney pudi.

Usually this spicy condiment is served with hot idlis & a drizzle of unrefined sesame oil or melted Ghee. However it is very common for South Indians to sprinkle this over Dosa, Uttapam, Upma, Semiya upma, plain rice, Curd rice & Lemon rice.

Basically it is an all-in-one flavorsome spicy powdered condiment that’s going to add zing to your palate. This condiment is sheer delight with every bite since it is unique in every way – taste, texture & appearance.

When you are short of time to cook your meal, try the simple hack of mixing this coarse powder with steaming hot rice and ghee – It takes you to food heaven for sure!

Idli Podi is a South Indian invention & has three main ingredients. Raw lentils, seeds and red chilies (the hot the better). They are roasted to bring out the flavors, cooled and then ground to a coarse powder in a grinder.

The resulting reddish-brown powder is a tongue twister in every way. You’ll find different versions in different homes and even regional variations among the states.

My Recipe

My time-tested recipe is our favorite at home and it comes with so many variations you can try. Do check out the variations section below after the recipe card.

More of roasted dal gives you a milder podi while the use of Guntur chilies can set your tongue on fire. Some grind it to a fine powder. Other prefer a coarser crunch to it.

Some add curry leaves and even dry ginger during winters. Others keep it simple with only lentils, chili and curry leaves. You can swap sesame seeds with flax seed or peanuts, add coconut, garlic, tamarind, or even jaggery to suit your taste.

Idli Podi Recipe

Photo Guide

How to make Idli Podi (Stepwise Photos)


1. To make idli podi prepare the following ingredients:

  • ¼ cup chana dal (Bengal gram)
  • ¼ cup urad dal (prefer split, skinned split black lentils)
  • ¼ cup sesame seeds
  • 8 to 16 dried red chilies (or 1 to 1 ¼ tablespoon Kashmiri red chilli powder, adjust to taste)
  • 1 tablespoon cumin seeds (jeera)
  • 1 teaspoon salt
  • ¼ teaspoon Hing (asafetida, optional. I don’t use)
ingredients for idli podi

2. Here are the optional ingredients which are our favorite. These ingredients are going to take your podi to the next level.

  • 2 to 3 sprigs curry leaves (optional, rinse and pat dry)
  • 2 garlic cloves (optional)
  • ¼ cup dried coconut (optional -unsweetened shredded coconut, copra)
optional ingredients for milagai podi

3. Since the roasting time of each ingredient is different, you need to dry roast them individually / separately for best results. To a heavy bottom pan, add chana dal. On a medium heat, dry roast them stiring often until they change their color to light brown.

4. Roasting them on a high heat is only going to change their color fast without roasting them from inside. So it is important to roast on a low to medium heat. Transfer them to a plate when they change to light brown color.

5. To the same pan, add urad dal and stir fry on a medium heat.

6. These lentils tend to burn fast if you don’t stir often. So be careful. Remove them to the same plate once they turn to light brown color.

7. Add sesame seeds and roast them the same way. They may sizzle or steam when they are about to be done. Remove to the same plate.

8. Add cumin seeds and roast until deep golden to light brown. They begin to smell earthy and pungent when done. Remove to the same plate.

cumin seeds roasting

9. Next add red chilies and roast until crisp. Keep regulating the flame from low to medium and vice versa as needed.

dried red chilies for idli podi

10. They turn slightly crisp when done but will turn fully crisp upon cooling. Transfer to a plate.

crisp roasted dry chilies

11. To the same pan, add curry leaves. Please make sure you pat dry them before using.

fresh curry leaves for idli podi

12. Roast the leaves until crisp. This takes only a few minutes. Remove them to the plate.

roasted curry leaves

13. Add garlic and dry roast for 2 to 3 mins.


14. Stir in the coconut and roast until hot and aromatic. Keep this in the pan itself

dried coconut in a pan

15. Cool all the ingredients.

cool the ingredients before grinding podi

16. If you try to grind all the roasted ingredients together, you may end up with a too coarse powder. First grind the red chilies, salt and curry leaves in a grinder to make a fine powder. A lot of people also add hing. If you want you may add ¼ teaspoon at this stage.

curry leaves and red chilies in a grinder

17. Try to grind as fine as possible because this also gives a nice color to your podi. You may set aside some of this chilli podi so you can adjust the heat level later.

ground chilies and curry leaves

18. Scrape off the sides of the blender jar, then add dal, cumin and sesame.

add roasted lentils to the grinder

19. Grind to a fine or coarse powder as per your liking. Add coconut and garlic.

add coconut and garlic to make podi

20. Grind again. Taste test and add more salt. If the idli podi is not spicy, you may add little red chilli powder and grind again. You can also heat the chili powder, cool and add it here for better shelf life.

idli podi in a grinder

Store idli podi in an airtight glass or steel jar at room temperature. It stores well for several months.

idli podi milagai podi

Different regions make idli podi in different ways. Here are some variations:

Variations of Idli Podi

1. Traditional Tamil style milagai podi is made of only 6 ingredients – urad dal, chana dal, sesame seeds, red chilies, hing & salt. However ingredients like jeera, tamarind, jaggery & garlic are also included by many.

2. Andhra style idli karam podi is made in so many different ways. Each region has their own variations. The ingredients are the same as shared in the recipe card below. But includes coriander seeds and excludes sesame seeds.

I make idli podi only few times a year. I make the Curry leaves podi, Peanut podi or Flaxseed podi more often since my kids love both of those. They are also more healthy than the basic one.

To make idli podi, I use chana dal, urad dal, dried coconut and sesame seeds in equal quantities. Dried coconut is optional but I prefer to use since it is high in calcium. It gives a nice nutty aroma but ensure to use fresh and good quality copra. Do not use rancid smelling coconut.

Red chilies are used to spice up the idli podi. To add flavor cumin and garlic are used. For health benefits curry leaves or flax seeds can also be added. These proportions work well to make a flavorful milagai podi.

I do not use tamarind and jaggery, only reason there is no way to filter and use them for this recipe, so i skip them. idli podi remains fresh for a couple of months if handled with moist free spoons.

I make idli podi with so many variations, you can try with peanuts, flax seeds or even with some almonds.

Related Recipes

Recipe Card

idli podi milagai podi

Idli Podi Recipe (Milagai Podi)

5 from 136 votes
Idli podi is a flavorful condiment from South Indian cuisine served with idli & dosa. This homemade Idli podi is full of flavors and is healthy. You can tweak the recipe with healthy ingredients like roasted flax seeds or peanuts.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes

Ingredients (US cup = 240ml )

  • ¼ cup chana dal (bengal gram)
  • ¼ cup urad dal (urad dal, skinned split black lentils)
  • ¼ cup sesame seeds (or peanuts or 2 tbsps flaxseeds)
  • ¾ to 1 teaspoon salt (adjust to taste)
  • 8 to 16 dried red chilies (or 1 to 1¼ tbsp Kashmiri red chili powder. adjust to suit your taste)
  • 1 tablespoon cumin seeds (jeera)

Optional ingredients

  • 2 to 3 sprigs curry leaves (optional but recommended)
  • ¼ cup dried coconut (optional, copra, desiccated coconut)
  • 1 to 2 garlic cloves (optional)
  • ¼ teaspoon hing (optional, asafetida)



  • Wash curry leaves and pat dry with a kitchen tissue. Clean all the ingredients, pick debris and discard.
  • Add chana dal to a heavy bottom pan and dry roast on a medium heat until light brown and aromatic. Remove them to a plate.
  • Roast urad dal in the same pan, on a low to medium flame until golden and aromatic. Transfer to the same plate.
  • Add sesame seeds to the same pan & roast until they sizzle or steam. Do not over roast as they can taste bitter. (If using peanuts, dry roast them until deep golden and aromatic.) Transfer to the same plate.
  • To the same pan, add cumin seeds and roast until aromatic and deep brown. Do not burn. Transfer to the same plate.
  • Dry roast red chilies till crisp & remove to the same plate. 
  • To the same pan, add curry leaves and roast on a low flame till they turn crisp. Set these aside as well.
  • Add garlic to the hot pan & roast for 2 mins. Remove and roast coconut until aromatic. Cool all the ingredients.

How to make Idli Podi

  • Grind red chilies, curry leaves and salt to a fine powder. If you want you may add hing at this stage.
  • To the same jar, add dal, cumin & sesame. Grind to a fine or coarse powder as per your choice.
  • Lastly add coconut and garlic. Grind to a powder.
  • Taste test and add more salt. If you want more heat or deeper color you may heat little red chili powder or black pepper in a pan and add to the podi.
  • Store idli podi in an airtight dry jar. Serve with idli, dosa, uttapam or with rice and ghee.


  1. I have not used oil completely in this recipe. However you can fry the red chilies and curry leaves in hot oil. If you prefer to store the idli podi for a few months then avoid oil and coconut too in the recipe.
  2. I always use sesame and coconut in my idli podi as they are high in calcium & other nutrients. You may skip if you do not like or have them.
  3. Adjust the amount of red chilies. The number of chilies mentioned in the recipe will give you a moderately spiced idli podi.
  4. For variations you can also use roasted peanuts or flax seeds.


Watch Idli Podi Video

NUTRITION INFO (estimation only)

Nutrition Facts
Idli Podi Recipe (Milagai Podi)
Amount Per Serving
Calories 70 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 136mg4%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 28.7mg35%
Calcium 51mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Idli Podi Recipe first published in March 2015. Updated in April 2023.

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Hi swathi… Sesame seeds compulsory add pannanuma

5 stars
This is such a nutritious and simple recipe and the best thing is that there is very less cleaning up afterwards.
I love the nutty taste of roasted urad dal so I add double the amount, also I reduced the salt a bit.

I always make 2x the recipe and it really vanishes fast, the entire family loves it.

5 stars
Tried your idli podi Swasthi. Absolutely in love with the flavors. All of us are enjoying a sprinkle of this on almost everything I have been cooking the past 2 days. Thank you

5 stars
To clarify, I can just dry roast regular raw split chana dal for this recipe, or do I have use pre-roasted chana bought from an Indian store? Thanks

Hello Swasthi. Might this be similar to molaga podi which my friend from Mangalore refers to as ‘Gunpowder’. She suggested i serve it to my son inlaw who is the only one in our family who likes his food chilli hot. She said he could sprinkle on his curry.

దోసె కోసం ఈ రెసిపీ బాగుంటుందా?

5 stars
Hi swasthi I tried this recipe it’s very awesome thanks a lot

5 stars
It is superb. I avoided coconut. Used sesame instead of ground nut. Lovely recipe. I mixed it with hot ghee and Served with rava dosa. ?????

5 stars
I tried this podi without tamarind it is so yummy. Pls let me know if i need to add tamarind how much should i add – I mean for 1 X which is (12 servings). ? Can i add 1/2 nellikkai size ? Also how much jaggery can be added ? I want to try with ALL ingredients.

5 stars
Hi Swasthi if I choose to use corriander seeds instead of sesame seeds, do I have to use the same quantity (1/4 cup) in place of sesame seeds? I am also wondering, how it would taste if I use both corriander seeds and sesame seeds (50/50) ratio in this recipe. Thanks for your input.

Swasthi, thanks very much for your input. Yes, I remember people using a little bit of tamarind in this podi. I think I am going to try a 50/50 combo of corriander and sesame seeds. Who knows it might taste great!!!

5 stars
Thank you so much sister…such a wonderful recipe…you guide so well.. Love you so much sis❤ Because of your wonderful guidance I’m cooking good food for my husband & daughter..thank you❤God bless you..

5 stars
Made it. Very tasty authentic and tasty. Thank you for the recipe.

5 stars

5 stars
I made it today and came out really well. Liked the taste.
Thank you

5 stars
Very nice.. Tried and loved the taste.. I added salt..

Love it..! Should we be adding salt to this podi recipe? The store bought ones have that salty taste to it. What would you recommend?

5 stars
Hi Ma’m,

How are you? Hoping to see many more recipes from your end during this lockdown.

I tripled this recipe and followed the procedure to the T and it came out perfect. Mainly my MIL loved it.

I have tried many of your recipes simple ones to complex ones, vada to Biryani, sweets to cake, podis to ice cream and almost all of them turned good.

As per my family, my culinary skills improved a lot during the last few years. All thanks to you for presenting each recipe clearly along with pictures. Keep continuing your excellent work.

5 stars
Hi Swasthi,

Perfect Podi. Tried many of your dishes, all superb. THANKS!

Hi sis, tried your idli podi recipe this morning and it was superb.. Thank you so much for your great recipes and keep blogging more.. Tq ?

5 stars
Hi Swasthi,

Fist of all thank you for all the recipes. Your blog is the bible for My cooking. The site is very presentable and I feel comfortable going through it. Thanks for it.

Need one help,

I tried the above powder and it came out very spicy for me , is there any way i can tweak it. Please let me know , thanks in advance.

5 stars
This is padma from vizag. I like your recipes. Please give me the recipe for endu kobbari podi.