Idli Milagai Podi

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:

Dry roast urad dal till golden and set aside.
Dry roast till and set aside.
Roast both the chilies with little oil and set aside.
Grind the red chilies, hing and salt to a nice powder.
Coarse grind urad dal and sesame seeds.and mix the ground ingredients.


  • 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.

Paruppu Podi

Paruppu podi is a spicy condiment made with lentils, and spices usually served with rice. It’s an easy-to-make recipe, and the shelf life is 6 months to one year.


  • Toor Dal [Pigeon Peas] (split, 1/2 cup)
  • Chana Dal [Chick Peas] (split, 1/8 cup)
  • Urad Dal [Black Gram] (whole, 1/8 cup)
  • Hing [Asafoetida] (cake, small, 2-3)
  • Pepper (1 tsp)
  • Salt (to taste)
  • Red chilies (5)
  • Oil (1/4 tsp)

Cook time: 20 minutes

Cuisine: South Indian

Category: Lunch \ Dinner

Yield: 150 grams

Paruppu Podi recipe video


  • Heat a shallow skillet to low and add 1/4 teaspoon of oil.
  • Add two to three small cakes of hing [asafoetida] and sautee till it doubles in size and crisps up.
  • Keep aside, and in the same skillet add toor dal [pigeon peas], red chilies, pepper.
  • Sautee for 10 minutes or till the dal [peas] changes its color.
  • Set aside and in the same skillet add urad dal [black gram] and sautee for 7-8 minutes or till the dal turns golden.
  • Set aside and add chana dal [chick peas].
  • Sautee chana dal [chick peas] for 7-8 minutes or till dal changes its color.
  • Allow all the sauteed ingredients to cool before grind them to a fine powder.
  • Add salt and mix well.

Step by step pictures of the recipe:

Sautee asafoetida till it and crisps up doubles in size.
Dry roast pigeon peas, red chilies and black pepper.
Dry roast black gram until golden.
Dry roast chick peas until the color changes.
Add salt and grind to a fine powder.


  • Sautee constantly to avoid ingredients getting burnt.
  • Cool the ingredients well before grind.