#IdliMilagaiPodi : Idli is always relished with Chutney and sambar. But along with those side dishes if spicy idly milagai podi is there, then Idli would be even more tastier. It is prepared with roasted lentils [ dals ], red chilly and sesame [ till ]. Here comes the proportion and method of preparation.
Red Chilly : 15 to 20
Gram dhal(channa dhal) : 1/2 cup
Urad dhal : 1/2 cup
Asafoetida : 1/4 inch cube
Till (sesame ) : 1/4 cup
Oil : 3 tsp
Salt : 2 tsp(adjust to taste)
Take a tsp of oil in a kadai and place over a slow flame.
All the ingredients have to be roasted uniformly one by one on slow flame only.
First fry asafoetida ( hing in Hindi & perungayam in Tamil ) in oil & transfer to a plate.
Now roast red chilly well with a tsp of oil & transfer on to the plate.
Next roast gram dhal, then urad dhal with oil uniformly till they turn to golden color.
|Black urad dhal or whole white urad dhal can be used|
Dry roast salt also to remove any water present in it.
Allow all roasted ingredients to come to room temperature.
First take salt, red chilly and asafoetida in a mixie jar.
Grind well. If the mixie jar is large enough then add the dhals.
Otherwise transfer the ground powder into a clean dry plate.
Then grind the dhals coarsely.
If the mixie jar becomes hot while grinding wait for few minutes and then grind.
Finally grind the till ( sesame seeds ).
Now mix all the ground powders well and store in an air tight container.
NOTE : Add 2 or 3 tsp of dry curry powder or add dried or dry roasted curry leaves while grinding to improve its nutrition value and also to get its distinct flavour!!
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