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.
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.
Idli podi recipe
Idli podi recipe | How to make idli podi
Ingredients (1 cup = 240ml )
Ingredients to make idli podi
- 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
How to make the recipe
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.
NUTRITION (estimation only)
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.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
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.
Appu says
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.
swasthi says
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!
Padma says
This is padma from vizag. I like your recipes. Please give me the recipe for endu kobbari podi.
swasthi says
Hi Padma
Thank you. Yes I will try to share the recipe.
Mamta says
Hi Swasthi,
I tried the idli podi. It was very good but very less spicy. I doubled the red chillis and it was great. My husband loves this. Thankk you
swasthi says
Hi Mamta,
You are welcome. Glad it came out good. Double the amount of red chilies is a lot for our taste. Must have been very spicy. Thanks for trying.
🙂
K. J. Umalakshmi says
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.
swasthi says
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
🙂
Chaitu says
Hi Swasthi
I have been trying your cake recipes and most of them have come out very good. I am new to cooking and want to make idli podi. Can I skip sesame and use more coconut? Will it taste like endu kobbari podi.pls suggest.TIA
swasthi says
Hi Chaitu
Thanks for trying the recipes. I don’t think it will taste like kobbari podi if you replace sesame. The proportions for kobbari podi are different from idli podi. The amount of chana dal and urad dal is less. I do have a recipe of kobbari podi which turns more on the sweeter side. I can mail it.
Rani says
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.
swasthi says
Hi Rani,
Sorry forgot to reply you. you are welcome. Thanks for trying
Sangita says
My daughter loves idly podi
U r receipe great. It comes very good
swasthi says
Thank you so much Sangita
Glad your kid loved it
🙂
Jhansi says
Very good. My kids liked it with idli and dosa
swasthi says
Thank you
Visa says
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.
swasthi says
Welcome Visa
Thanks for trying the idli podi recipe. Happy to know it turned out good.
🙂
Tharun says
Hi sister
I have a question how long days it will not spoil when we packed it. because it would like to prepare once are twice a year. that why? I am a lazy person too.
swasthi says
Hi Tharun
I don’t think the idli podi will smell good & fresh for more than 2 months. If you refrigerate it may keep good for 3 to 4 months.
Sangeetha says
Thank you the recipe Swasti. My daughter loves idli podi and this is a keeper.
swasthi says
Welcome Sangeetha,
Thanks for the comment
Swathi says
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
swasthi says
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..
C.V.Geetha says
very gud
swasthi says
Thanks Geetha
Zainab says
Hi
Can I use black sesame seeds.
swasthi says
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.
Divya vyas says
My husband prefers this over MTR idly chutney powder, it is that good! Kudos! Will make more of your powders. Thanks.
swasthi says
Welcome Divya
So glad to know your hubby likes this idli podi. Thanks for the feedback
Rekha says
I have prepared almost all of you spice powders. I have made it in bulk. Can I keep all these Ziploc bags and place it in refrigerator? Because I am coming to India from US , so my husband can use it dishes . Please suggest me how to keep these spices? I have prepared idli powder, peanut powder, garam masala , coriander and cumin seeds powders. Thanks in advance.
swasthi says
Hi Rekha
So glad to know you made all these podis. I usually store them in glass bottles and refrigerate. I avoid plastic as much as possible. I suggest you use some glass or steel jars, they keep fresh for several months.
hercules thakkar says
what is uses of this? sorry don’t know
swasthi says
Hi
It is a spice powder to accompany Indian breakfast idli. You can find the recipe of idli here
Kavita says
Hi Swasthi,
How and when to use garlic in this recipe?
swasthi says
Hi Kavitha,
Toss it in the pan along with coconut. Then blend together with other ingredients
Sukanya says
When I made this podi, my house was filled with very good smell. Liked it very much. Thanks
swasthi says
welcome sukanya, iam so glad you liked it
Kalai vani says
Very nice smell and yummy thank you
bajoriya says
adding coconut copra make idly podi smells oily?
swasthi says
No Bajoriya,
It infact idli podi smells very good with copra but you should use a good quality one. The quantity of other ingredients in this idli podi recipe is more than copra so it just gets balanced. More over it is very healthy to use copra as it has high calcium content.