Idli \ Dosai milagai podi is a dry condiment served with idli, dosa, roti and also for bread. Ghee or sesame oil is used to make a paste and used as a dip. The consistency is dry and coarse and shelf life is for four to six months. We love this in our family to eat with bread and rice even.
- Urad Dal (Black Gram] (whole, 100 gm or 1/2 cup)
- Til [Sesame] (seeds, white, 30 gm or 1/4 cup)
- Red Chilies (Kashmiri, 3/4 cup or 25 gm)
- Hing [Asafoetida] (cake, 2 pieces)
- Red Chilies (3/4 cup or 25 gm)
- Coconut/Any oil (2 tsp)
- Salt (to taste)
Cook time: 15 minutes
Category: Lunch \ Dinner \ Breakfast
Cuisine: South Indian
Yield: 250 gm
- Heat a shallow or deep skillet to medium and add urad Dal (black gram].
- Dry roast for 7-9 minutes or till golden. Constant stirring is required while roasting.
- Set aside and in the same skillet add til [sesame] seeds and dry roast until it splutters. Set aside when the splutter sound subsides.
- In the same skillet add oil and hing [asafoetida] cakes and wait for those to double and crisp up.
- Set aside and add red chilies (kashmiri) and sautee for 2-3 minutes.
- Set aside the kashmiri chilies and add red chilies and sautee for 2-3 minutes.
- Let the ingredients cool completely before grinding.
Step by step pictures of the recipe:
- While dry roasting stir constantly to prevent burning.
- While roasting sesame seeds they pop up or splutter switch off the flame and transfer immediately to a bowl.
- We can use either black or white sesame seeds. The black seeds are dehulled and rich in flavor and taste compared to white.
- The aroma of coconut oil is preferred than other oil.