Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, idli with podi. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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.
Idli with Podi is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Idli with Podi is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have idli with podi using 16 ingredients and 25 steps. Here is how you cook it.
The ingredients needed to make Idli with Podi:
- Make ready 1/2 Cup Toor Daal
- Take 1/2 Cup Urad Daal (White)
- Get 1/2 Cup Moong Daal (Yellow)
- Take 1/4 Cup Sesame Seeds (White)
- Take 1-2 Cups Dried Red Chilis
- Make ready 1 1/2 Tbsp Asafetida
- Get 1 tsp Sugar
- Take 1.5 Teaspoons/As per taste Salt
- Take As required Sesame Oil
- Take —————————————————
- Take For the Idli:
- Prepare 1 Cup White Urad Daal
- Get 2 Cups Idli Rava
- Get 1/2 Tsp Salt
- Prepare 1 Tsp Fenugreek/Methi Seeds
- Make ready As required Oil (For greasing)
Idli milagai podi means comfort food in Tamilnadu. Idli milagai podi recipe, a spicy, flavourful homemade coarse idli podi or Ulutham paruppu milagai Idli podi is mixed with ghee or sesame oil even coconut oil, used as an accompaniment for Idli and. Idli Podi-Idly Milagai Podi is a coarse powder prepared with red chillies, lentils and sesame seeds. It is a fantastic accompaniment with idlis and dosas.
Instructions to make Idli with Podi:
- (A) To make the Podi:
- Dry roast the daals separately with a few drops of oil over medium heat until you get a nice nutty aroma.
- Be extra careful not to burn them otherwise, it will alter the taste completely. - Transfer to a large plate.
- Now, roast the sesame seeds just for about 2 minutes. That’s all it takes. Remove.
- Finally roast the red chilies. Again chilies tend to get roasted quickly so be careful not to burn them. - Remove.
- Once all the roasted ingredients are on the plate, add asafetida, salt & sugar while still somewhat warm. Once the mixture is cooled completely, grind to a coarse powder in a dry grinder or coffee grinder.
- Your podi is ready to be served with idlis/dosas.
- Tip: Use sesame oil to mix with your podi. No other oil seems to match up to that extraordinary taste.
- Store in an airtight jar. Use as required.
- (B) For the Idli:
- Wash the Daal thoroughly in a medium bowl until the water runs clear. - Soak covered in 2-3 cups of water & the Methi Seeds for about 2 hours.
- Place the Idli Rava in a large bowl. - Add 4-5 Cups of water & let it soak covered for about 2 hours as well.
- Drain the water from the Daal & the Idli Rava. - Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water until smooth & fluffy.
- Drain the water from the Daal & the Idli Rava. - Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water until smooth & fluffy. Use a large Blender Jar to grind it.
- Add the soaked Idli Rava into the Blender Jar. Give it a good whip for about 30 seconds just to incorporate the Daal & Rice together.
- Transfer to a large bowl. - Cover with a lid or Cling Wrap & leave it to ferment overnight or 8-10 hours in a warm place. Make a couple of holes on the cling wrap.
- Note: During hot summers, the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so. - Add Salt when ready to cook.
- Heat 2 cups of water in an Idli Steamer/Large Pot/Pressure Cooker/Instant Pot. - Check the level of water. It should not touch the lowest Idli mold/plate.
- Grease the Idli molds lightly with oil. - *Use a basting brush for convenience. - Pour ladleful of batter in the greased Idli molds.
- Place in the Idli Steamer/large Pot/Pressure Cooker/Instant Pot carefully when the water comes to a boil on high heat. Cover. - Reduce heat to medium. - Steam for 15 minutes.
- Note: - 1) If using a Pressure Cooker do not use the weight/whistle. If you do, your Idlis will be hard as rocks. - 2)If using an Instant Pot, select the “Steam” mode & use a glass lid.
- When done, take out the Idli Stand carefully & use a thin plastic or silicone spatula to unmold the Idlis.
- Serve hot bottom side up with Sambar, Coconut Chutney & Podi.
- Enjoy!
Idli podi or idli milagai podi is the best ever side dish for idli, dosa. Idli podi also known as gun powder is my all time favorite side dish for idli. I would choose this podi over sambar or chutney any. Idli podi recipe a staple in south indian homes as an accompaniment for idli dosa. Idli milagai podi or idli podi is a homemade spicy chutney powder which tastes as a great sidedish for idli and dosa.
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