Idli podi is a flavorful condiment made of lentils, seeds and spices. It is known by different names such as milagai podi, gun powder, idli karam podi or chutney podi. Pudi or podi is a generic South Indian term that refers to powder. Since it is eaten with idli, it is known as idli podi. The recipe shared here will yield you idli podi that has a unique flavor and taste. It is a good addition to serve with idli topped with sesame oil or hot ghee.

Most people love to enjoy their idli with idli sambar & coconut chutney. But this podi is great to have if you have fussy kids at home.
Preparation
1. Dry roast red chilies till they turn crisp. Set this aside. Dry roast urad dal and chana dal on a medium flame till lightly golden and aromatic. Transfer these to the plate. I did them together. The red chilies didn’t crisp well this way.
If you are making idli podi in more quantity then you will need to roast the chana dal and urad dal separately as each dal has different roast timing.

2. Add curry leaves. I prefer to dry roast instead of using oil. If you prefer you can fry them in oil but the podi may not blend well with oil.

3. Dry roast on a low flame till they turn crisp. Set these aside as well.

4. Add sesame seeds, cumin and coconut. Fry until the sesame seeds begin to crackle. You can also roast them separately. Using copra gives the best taste and flavor instead of using ready desiccated coconut.
You can also replace sesame with peanuts. Fry until peanuts turn aromatic and light brown.

5. If using garlic add it now. Then toss for a while. You can skip garlic but it adds a good flavor. Cool all these ingredients.

How to make idli podi
6. Powder finely red chilies and dals first. Scrape off the sides of the blender jar, then add sesame seeds, coconut, cumin, garlic and salt.

7. Powder them. If you try to blend all the roasted ingredients together, it may yield a very coarse powder unless you have a powerful blender.

Serve idli podi with idli & ghee.

Store idli podi in an airtight glass or steel jar. It keeps good for several months. Different regions made 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 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. This was another time I made with some peanuts instead of sesame.
For more South Indian recipes, you may like to check
Dosa recipe
Poori recipe
Restaurant style masala dosa
Uttapam
Paniyaram
You can also use this podi for other breakfasts like upma, idli, semiya upma and even with rice. During winters, you can also add a bit of dry ginger or ginger powder.
Recipe card

Idli podi
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ¼ cup chana dal or bengal gram
- ¼ cup urad dal or urad dal
- ¼ cup sesame seeds or peanuts
- salt as needed
- 6 to 8 red chilies (adjust to suit your taste)
- 1 to 2 garlic cloves (optional)
- 1 tablespoon cumin or jeera
optional ingredients
- ¼ cup dried coconut (copra) or desiccated coconut
- 2 sprigs curry leaves
- 2 teaspoon flax seeds
- tamarind as needed, cleaned
- jaggery as needed
Instructions
Preparation for idli podi
- Wash curry leaves and pat dry.
- Clean all the ingredients, pick debris and discard.
- Dry roast chana dal and urad dal on a low to medium flame until golden and aromatic.
- Set them aside to cool in a plate. Next dry roast red chilies till crisp & remove to the plate.
- To the same pan, add curry leaves and roast on a low flame till they turn crisp.
- Set these aside as well.
- Add sesame seeds and cumin to the hot pan. Roast till the sesame seeds begin to splutter.
- If using peanuts, then dry roast the until deep golden and aromatic.
- Next add coconut,garlic and toss. Set this aside as well to cool.
How to make idli podi
- Powder red chilies and dal first in a blender jar.
- To the same jar, add the curry leaves, sesame, cumin, coconut and garlic.
- Also add in salt and blend to a powder. Store idli podi in an airtight dry jar.
Notes
- 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.
- 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.
- Adjust the amount of red chilies. The number of chilies mentioned in the recipe will give you a moderately spiced idli podi.
- For variations you can also use roasted peanuts or flax seeds.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes

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. 👍👍👍👍👍
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.
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.
Hi Rom garu,
Yes you can replace sesame seeds with coriander seeds. I haven’t tried 50/50 but it should taste good. My mom always added a bit of tamarind and jaggery with coriander seeds for Daniyala karam. You can also try that combo. I also have this flaxseed podi you may want to try that. Thank you so much for rating.
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!!!
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..
Hello Elizabeth
Glad to know the recipes are helping. Thank you so much for the wishes.
🙂
Made it. Very tasty authentic and tasty. Thank you for the recipe.
Welcome Devi
good
I made it today and came out really well. Liked the taste.
Thank you
Welcome!
Glad to know! Thank you!
Very nice.. Tried and loved the taste.. I added salt..
Thanks Sindhu
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.
Hello Kavitha
I am doing good. Thank you! Haha! I was hoping the same. But unable to since the entire family is home all the time. Glad to see your comment after a long time. I replied your comment on vada as well.
Thanks for the comment!
🙂
Hi Swasthi,
Perfect Podi. Tried many of your dishes, all superb. THANKS!
Welcome Sunila
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.
Hi Appu,
Sorry for the delay. You comment was in spam. Thank you so much for trying the recipes.The easiest way to bring down the heat is by making another small batch of the same without chilies and then mixing them.I know by now your podi may have finished. Sorry again!
This is padma from vizag. I like your recipes. Please give me the recipe for endu kobbari podi.
Hi Padma
Thank you. Yes I will try to share the recipe.
To be very honest, all your recipes are simple & good. I have been following your recipes & my cooking skill has been found to be improved which is acknowledge too by family members. I am obliged to you for this. Thank you very much.
I request you to mail me some more podi recipe than sambar, Rasam, parpuu, peanut, milagai, flaxseed, garam masala. I wish to try some new podi with your recipe guidance. Thanks once again.
Hi Umalakshmi
You are welcome. Thank you so much for trying the recipes. Makes me very happy. Please check this curry leaves podi. I haven’t posted other podi recipes like coconut podi and sesame podi. I will try to share them sometime soon. Thanks again
🙂
Love your recipes very much. This idli podi is my gals favorite with hot ghee and idli, uttapam, dosa, rice. The addition of peanuts enhances the taste. Thank you very much for such good recipes.
Hi Rani,
Sorry forgot to reply you. you are welcome. Thanks for trying
My daughter loves idly podi
U r receipe great. It comes very good
Thank you so much Sangita
Glad your kid loved it
🙂
Very good. My kids liked it with idli and dosa
Thank you
Hi…i alrdy made tis podi twice. 1st for my family & 2nd time for my parents last wk. It was a quick & simple recipe. All like it very much. I dont hv flax seed, so i didnt add. Tq.
Welcome Visa
Thanks for trying the idli podi recipe. Happy to know it turned out good.
🙂
Thank you the recipe Swasti. My daughter loves idli podi and this is a keeper.
Welcome Sangeetha,
Thanks for the comment
Tamarind add chesara Swasthi Garu?? Ingredients lo mention chesaru kani I don’t see the same used in the preparation steps… Pls let me know if we should add tamarind or not
Hi Swathi
I have not added tamarind because it is difficult to clean it and add. But if you like you can add very little..
very gud
Thanks Geetha
Hi
Can I use black sesame seeds.
Zainab,
not sure how it tastes, may be bitter.
But I know of a method to reduce the bitter ness in balck sesame seeds.
Wash them with lot of water. Rub and wash well. You will see a lot of skin going off. Drain and dry on a cloth. Dry roast when it is slightly dry.