20 mins

    In a South Indian household, you cannot have idli or dosa without milagai podi. It is an essential ingredient in the pantry. Make a large batch as it stores very well.

    1 person made this

    Makes: 4 cups

    • 3 tbsp oil
    • 2 cups chana dal (split Bengal gram)
    • 1 cup urad dal (skinned split black lentils)
    • ¼ cup sesame (til) seeds
    • 1/8 cup cumin (jeera) seeds
    • ½ cup coriander (dhania) seeds
    • 10 – 15 dry red chillies
    • 2 sprigs curry leaves (kadipatta)
    • Salt to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat 3 tablespoons oil in a shallow frying pan. Fry the chana and urad dal for 5 minutes. Now add the sesame seeds. Fry for 2 minutes. Add the cumin seeds, coriander seeds, red chilllies, and curry leaves. Fry till roasted and fragrant.
    2. Cool the mixture on a newspaper. Grind into a medium-fine powder. Add salt to taste. The powder will keep in an airtight container on the shelf for a few months.

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