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.